Chocolate Cashew Truffle Bars Recipes

Steps:

• In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.

Steps:

• Truffle Bar Crust:.
• Preheat the oven to 350_F.
• Lightly spray a 9" x 13" cake pan with some pan spray. Set aside.
• Place the butter in a heavy saucepan.
• Melt the butter over low heat.
• Remove the pan from the heat.
• Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. Add the sugar and stir to completely combine.
• Add the eggs, one at a time, stirring vigorously after each addition to thoroughly combine the egg into the batter.
• Add the flour and stir to combine.
• Add the Vanilla extract and walnuts.
• Pour batter into prepared pan.
• Bake for 20 to 25 minutes only. The brownie may still look soft and shiny. Care must be taken not to over bake the base or it will end up being dry and crumbly.
• Remove from the oven and place on a cooling rack.
• Cool completely.
• Topping:.
• Chop the chocolate and place in a stainless steel or glass bowl.
• Place one inch of water in a small heavy saucepan.
• Place the saucepan on the stove and bring the water to a simmer.
• Remove the saucepan from the stove.
• Place the bowl containing the chopped chocolate on top of the pan of simmering water.
• Stir the chocolate until it is completely melted.
• Remove the bowl from the top of the pan and dump the water out.
• Place the cream and light corn syrup into the sauce pan and bring to a boil.
• Pour the hot liquid over the melted chocolate.
• Whisk the hot liquid and the chocolate together to completely combine.
• Set the chocolate mixture aside and allow the Ganache to cool for five minutes.
• Whisk the softened butter into the chocolate mixture.
• Allow the Ganache to cool to room temperature. The mixture will be a thick, custard-like consistency.
• Whisk the Ganache just until it begins to lighten in color slightly.
• Spread the whipped Ganache evenly over the brownie base.
• If desired, cover the top of the bars with shaved dark chocolate.
• Allow the bars to sit at room temperature until the Ganache firms up.
• Dust lightly with cocoa powder.
• Cut into 1 1/2 inch squares.

Steps:

• Preheat oven to 350 degrees F. Line a 9-by-13-inch cake pan with nonstick foil. Set aside.
• Bottom brownie layer:
• Whisk in the chopped unsweetened chocolate, stirring until smooth. Beat in sugar until combined. Add eggs, one at a time, beating on medium speed with an electric mixer until well-mixed. Mix in flour and vanilla. Fold in cashews and mini chocolate chips. Pour batter into prepared pan.
• Bake 25 minutes. Do not overbake. Cool on a rack to room temperature before adding the topping.
• Truffle Topping:.
• Pour 1/2 inch of water in the bottom section of a double-boiler and bring to a simmer. Place chopped dark or semi-sweet chocolate in the top section of the double-boiler and place on top of simmering water. Remove from heat and stir chocolate until melted and smooth. Set top bowl of chocolate aside.
• Empty water from bottom section, add heavy whipping cream and corn syrup. Bring slowly to a boil, mixing to combine. Pour cream mixture into melted chocolate, whisking until smooth. This is the ganache. Let the ganache cool 5 to 7 minutes until it thickens to a custard consistency. Whisk in softened butter. Let cool completely to room temperature, then briskly whisk the ganache until it lightens in color.
• Lift brownies from the pan using the foil. Peel down the sides. Cut the brownies into 1-inch squares and separate the squares about 1/4-inch apart.
• Mix white chocolate chips and cashews together. In a hand chopper or food processor, chop until pieces are no more than 1/4-inch in size.
• Pour chocolate ganache evenly over cut brownies so that it drips down the sides in between each square. Sprinkle with chopped white chocolate and cashews. Let rest at room temperature until chocolate ganache sets up.
• Store chocolate cashew truffle bars in a covered container to keep them from drying out. Serve these truffle squares at room temperature for best flavor and texture.
• Yield: about 72 (1-inch) squares.