EASY TIRAMISU BROWNIE BARS
Enjoy the taste of tiramisu in a brownie! Cream cheese, rum extract and coffee transform brownie mix into Italy's most popular dessert.
Provided by Inspired Taste
Categories Dessert
Time 3h45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
- In large bowl, stir together brownie mix, chocolate syrup pouch (from brownie mix box), oil, eggs and 3 tablespoons of the coffee until well blended. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Carefully brush remaining 2 tablespoons coffee over warm brownies. Cool completely on cooling rack, about 1 hour.
- In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in rum extract; set aside. In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled brownies.
- Sift or sprinkle cocoa over top. Cover and refrigerate at least 2 hours until topping is firm. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 135 mg, Sugar 19 g, TransFat 0 g
TIRAMISU NANAIMO BARS
I love Tiramisu. After tasting Nanaimo Bars at a local bakery, I decided to combine them with the flavors of Tiramisu. My friends and I love my creation and it is more convenient to eat than traditional Tirimisu. -Susan Riley, Allen, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In large heavy saucepan, combine the butter, cocoa, sugar and coffee. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°. Remove from the heat., Stir in the cracker crumbs, coconut and pecans. Press into a foil-lined 8-in. square baking pan. Refrigerate for 30 minutes or until set., For filling, in a large bowl, beat the butter, whipping cream, rum and vanilla until blended. Gradually beat in confectioners' sugar until smooth; spread over crust., In a microwave, melt chocolate chips and butter; stir until smooth. Spread over top. Refrigerate until set. Cut into bars and dust with cocoa.
Nutrition Facts :
PUMPKIN TIRAMISU CHEESECAKE BARS
This Thanksgiving dessert is sure to impress! It combines holiday-favorite pumpkin pie with the flavors of tiramisu for an out-of-this world dessert bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 24
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil; spray with cooking spray. In medium bowl, place cookie mix; cut in butter using pastry blender or fork until mixture is crumbly. Press mixture in bottom of pan. Bake 8 to 10 minutes or until set.
- Meanwhile, in large bowl, beat mascarpone, cream cheese, sugar, flour and egg with electric mixer on medium speed until smooth. Remove 3/4 cup of the cheesecake mixture, and place in small bowl; set aside. Stir pumpkin and pumpkin pie spice into original bowl of remaining cheesecake mixture. Stir melted chocolate, cognac and espresso powder into reserved 3/4 cup cheesecake mixture.
- Pour pumpkin cheesecake mixture on top of crust. Spoon chocolate cheesecake mixture over pumpkin mixture; use knife to carefully swirl mixtures.
- Bake 30 to 35 minutes or until edges are set (center will be just slightly jiggly). Cool 30 minutes.
- In microwavable bowl, microwave heavy whipping cream 1 minute to 1 minute 30 seconds or until hot. Add 2/3 cup chocolate chips; stir until smooth. Spread mixture on top of cheesecake.
- Refrigerate about 4 hours or until completely cool. Cut into bars to serve. Top each bar with a dollop of whipped cream just before serving.
Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 8 g, TransFat 0 g
TIRAMISU CHEESECAKE BARS (COOKIE MIX)
Source: Betty Crocker "Classic tiramisu flavors of coffee, cream cheese and chocolate get stirred up with an easy cookie mix."
Provided by Mom2Rose
Categories Cheesecake
Time 1h10m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F
- Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms.
- Press dough in bottom of pan.
- Bake 15 to 18 minutes or until light golden brown.
- Cool 15 minutes.
- Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth.
- Add milk; beat until well blended.
- Add coffee, vanilla and eggs; beat until well blended.
- Stir in chocolate chips.
- Pour over cookie base.
- Bake 35 to 40 minutes or until set.
- Cool at room temperature 30 minutes.
- Refrigerate 30 minutes to cool completely.
- In small bowl, beat 6 oz cream cheese on medium speed until smooth.
- Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy.
- Spread mixture over cooled bars.
- Sprinkle chocolate curls over topping.
- Refrigerate about 2 hours or until chilled.
- For bars, cut into 9 rows by 4 rows.
- Store covered in refrigerator.
Nutrition Facts : Calories 154, Fat 11.8, SaturatedFat 7.2, Cholesterol 49.5, Sodium 85.1, Carbohydrate 10, Fiber 0.3, Sugar 8.7, Protein 3
TIRAMISU CHEESECAKE BARS
Prize-Winning Recipe 2008! Classic tiramisu flavors of coffee, cream cheese and chocolate get stirred up with an easy cookie mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
- Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.
- Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.
- In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.
- Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 20 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 15 g, TransFat 1 g
TIRAMISU CHEESECAKE BARS
Make and share this Tiramisu Cheesecake Bars recipe from Food.com.
Provided by nonnie4sj
Categories Bar Cookie
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°.
- Grease 9x9 pan.
- Mix cookie crumbs, 1 tsp coffee and the butter thoroughly with fork.
- Press evenly in bottom of pan.
- Refrigerate while preparing cream cheese mixture.
- Beat cream cheese until smooth and fluffy.
- Beat in sugar, eggs, heavy cream, rum, and vanilla.
- Spread mixture over crust.
- Bake 20-25 mins or just until center is set.
- Heat chocolate chips, shortening, and 1 tsp coffee until melted and smooth.
- Pour over hot cheesecake and spread evenly.
- Cool 30 mins at room temperature.
- Cover loosely and refrigerate about 1 hour or until firm.
- Store covered in refrigerator.
Nutrition Facts : Calories 567.9, Fat 39.1, SaturatedFat 20.3, Cholesterol 127.3, Sodium 304.9, Carbohydrate 45.7, Fiber 1.3, Sugar 16.4, Protein 7.5
TIRAMISU COOKIE BARS
Our scrumptiousness cup runneth over with this delightful take on the classic Italian dessert. It's everything you love about tiramisu-in cookie bar form.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 20 servings, 1 bar per serving
Number Of Ingredients 15
Steps:
- For the Cookie Base:
- BEAT together the butter, sugar, and egg until creamy, then beat in the vanilla extract. In a separate bowl, whisk together the flour and baking powder then add into the butter mixture and beat on low until evenly combined with no dry pockets. Press this into an ungreased non-stick 15 x 10 jelly roll pan to cover the bottom of the pan. The cookie dough does not need to go up the sides of the pan (indeed, it'll slump down while baking even if you do try to work it up the sides.) Lightly cover with plastic wrap and place in the refrigerator for a half an hour.
- PREHEAT the oven to 400˚F.
- BAKE the cookie base for 15 minutes, or until set up and golden brown. The edges may be slightly more brown, but should not be a deep brown. Let it cool completely in the pan before topping.
- To Make the Topping and Prepare the Tiramisu Bar Cookies:
- STIR together the coffee or espresso and rum. Spoon 2 tablespoons of it into the bowl of a stand mixer or mixing bowl. Add the cream cheese, mascarpone, and vanilla extract and beat until smooth and creamy. Sift in the confectioner's sugar and beat until smooth and fluffy.
- BRUSH the remaining coffee or espresso and rum mixture onto the cooled cookie base. Spread cream cheese mixture evenly over cookie base.
- GRATE the chocolate bar with a fine grater over the cream topping.
- CUT into 20 servings.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TIRAMISU CHEESECAKE BARS
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base. Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely. In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping. Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
TIRAMISU CHEESECAKE BARS
Very easy using convenience foods and very good.Source unknown
Provided by Lynnda Cloutier
Categories Other Desserts
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350. Coat a 13 x 9 inch pan with cooking spray. to make the base, mix ingredients and stir til soft dough forms. Press into bottom of pan and bake for 15 to 18 minutes or til light golden brown. Let cool
- 2. To make filling, in another bowl, beat cream cheese til smooth. Add condensed milk; beat til blended. Beat in coffee, vanilla, and eggs. Stir in chocolate chips. Pour over cookie base. Bake for 35 to 40 minutes or til set. Let cool for 30 minutes. Refrigerate for 30 minutes to cool completely.
- 3. To make topping, beat cream cheese on medium speed til smooth. Gradually beat in whipping cream; beat 2 minutes longer, or til fluffy. Spread over cooled bars. Refrigerate for 2 hours. Garnish with chocolate curls. Makes 36 bars.
TIRAMISU CHEESECAKE BARS
Prize-Winning Recipe 2008! Classic tiramisu flavors of coffee, cream cheese and chocolate get stirred up with an easy cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
- Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.
- Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.
- In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.
- Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 210, Carbohydrate 20 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 15 g, TransFat 1 g
TIRAMISU LAYER BARS
Similar to classic tiramisu, but even better with an extra layer of chocolate cookie crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix cookie crumbs and butter. Press in pan. Bake 10 minutes. Cool completely, about 30 minutes.
- Meanwhile, in 1-quart saucepan, heat coffee and granulated sugar to boiling over medium-high heat, stirring occasionally. Remove from heat. Cool completely, about 30 minutes. Stir in liqueur.
- Cut pound cake into 13 (1/2-inch) slices; trim to level top of each slice.
- In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Add mascarpone cheese; beat on medium speed until stiff peaks form (do not overbeat). Spread half of whipped cream mixture over crust in pan. Top with pound cake slices, fitting snugly together. Brush with coffee syrup mixture until absorbed. Spread with remaining whipped cream mixture. Sift or sprinkle cocoa over top.
- Cover; refrigerate 2 hours. Use foil to lift out of pan. Cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 203, Carbohydrate 17 g, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 125 mg
EASY TIRAMISU BROWNIE BARS
Bloggers Adam and Joanne Gallagher from Inspired Taste turn their all-time favorite Italian dessert into easy bars made with a brownie mix. 24 bars
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- In large bowl, stir together brownie mix, pouch of chocolate syrup (from brownie mix box), 1/4 cup of the coffee, the oil and egg until well blended. Pour into pan.
- Bake 22 to 24 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Drizzle remaining 1/4 cup coffee over warm brownies. Cool completely in pan on cooling rack, at least 1 hour.
- In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in rum extract; set aside. In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled brownies.
- Sift or sprinkle cocoa over top. Cover; refrigerate at least 2 hours or until topping is firm. Cut into 8 rows by 3 rows. Store covered in refrigerator.
TIRAMISU NANAIMO BARS RECIPE
How to make Tiramisu Nanaimo Bars Recipe
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- In large heavy saucepan, combine the butter, cocoa, sugar and coffee. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°. Remove from the heat.
- Stir in the cracker crumbs, coconut and pecans. Press into a foil-lined 8-in. square baking pan. Refrigerate for 30 minutes or until set.
- For filling, in a large bowl, beat the butter, whipping cream, rum and vanilla until blended. Gradually beat in confectioners' sugar until smooth; spread over crust.
- In a microwave, melt chocolate chips and butter; stir until smooth. Spread over top. Refrigerate until set. Cut into bars and dust with cocoa. Yield: 2-1/2 dozen.
TIRAMISU NANAIMO BARS
How to make Tiramisu Nanaimo Bars
Provided by @MakeItYours
Number Of Ingredients 24
Steps:
- In large heavy saucepan, combine the butter, cocoa, sugar and coffee.
- Cook and stir over medium-low heat until melted.
- Whisk a small amount of hot mixture into egg.
- Return all to the pan, whisking constantly. Cook and stir over medium-low
- heat until mixture reaches 160°. Remove from the heat.
- Stir in the cracker crumbs, coconut and pecans. Press into a foil-lined 8-in.
- square baking pan. Refrigerate for 30 minutes or until set.
- For filling, in a large bowl, beat the butter, whipping cream, rum and vanilla
- until blended. Gradually beat in confectioners' sugar until smooth; spread over crust.
- In a microwave, melt chocolate chips and butter; stir until smooth.
- Spread over top.
- Refrigerate until set. Cut into bars and dust with cocoa.
- Yield: 2-1/2 dozen.
TIRAMISU BARS
The classic Italian tiramisu dessert turns super easy with a bar cookie version.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In medium bowl, beat 3/4 cup flour, 1/2 cup softened butter and the powdered sugar with electric mixer on medium speed until soft dough forms. Spread evenly in bottom of ungreased 8-inch square pan. Bake 10 minutes.
- Meanwhile, in medium bowl, beat remaining bar ingredients except grated chocolate with wire whisk until smooth.
- Sprinkle 1 cup of the grated chocolate over hot baked crust. Pour egg mixture over chocolate.
- Bake 40 to 45 minutes or until golden brown and set. Cool completely in pan on cooling rack, about 1 hour 15 minutes.
- In medium bowl, beat cream cheese and 1/4 cup whipping cream on medium speed about 2 minutes or until fluffy. Spread over cooled bars. Sprinkle with remaining grated chocolate. For bars, cut into 6 rows by 4 rows. Garnish each with chocolate curl. Store covered in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 15 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 10 g, TransFat 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love