NOIR BARS RECIPE

Noir Bars Recipe image

Provided by Reneeb

Number Of Ingredients 17

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Cookie Base
1 pouch (496 g) Betty Crocker* Double Chocolate Chunk or Chocolate Chip Cookie Mix
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) water
1 egg
Filling
8 tbsp (120 mL) butter, divided
3/4 cup (175 mL) semi-sweet chocolate chips
2 pkgs (each 250 g) cream cheese, softened
1 1/2 cups (375 mL) icing sugar
1 tsp (5 mL) cinnamon
1 tsp (5 mL) vanilla
Topping
1/2 cup (125 mL) whipping cream
2 cups (500 mL) semi-sweet chocolate chips
1/4 cup (50 mL) butter
2 tbsp (25 mL) instant coffee or espresso powder

Steps:

•Heat oven to 350°F (180°C). In large bowl, combine cookie base ingredients until soft dough forms. Spread in bottom of ungreased 9x13-inch (23x33 cm) rectangular baking pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes. •Meanwhile, in 1-qt (1L) saucepan, melt 2 tbsp (25 mL) of the butter and 3/4 cup (175 mL) chocolate chips over medium-low heat, stirring constantly. Set aside to cool. •In large bowl, beat cream cheese and remaining 6 tbsp (90 mL) butter with electric mixer on medium speed until smooth. On low speed, beat in icing sugar, cinnamon and vanilla until blended. Beat in cooled chocolate on medium speed until well blended. Spread filling over cooled base. Cover; refrigerate until chilled, about 2 hours. •In 2-qt (2 L) saucepan, heat cream, 2 cups (500 mL) chocolate chips, 1/4 cup (50 mL) butter and the espresso powder over medium-low heat, stirring constantly, until melted and smooth. Cool until lukewarm, about 10 minutes. •Pour chocolate topping over filling; spread to cover bars. Refrigerate uncovered until set, at least 2 hours or overnight. For bars, cut with wet knife into 9 rows by 4 rows. Store covered in refrigerator.