Deep Dark Chocolate Sour Cream Bars Recipes

Steps:

• Preheat oven to 350°F
• Spray the bottom only of a 13 x 9 inch metal baking pan with nonstick cooking spray.
• Reserve 1 cup of the cake mix; set aside.
• In a large bowl place remaining cake mix, 1 of the eggs, and 1/4 cup melted butter.
• Blend 1 to 2 minutes with an electric mixture on low speed until well blended.
• Press mixture into prepared pan.
• In medium bowl mix remaining 3 eggs, sour cream, brown sugar and remaining 1/2 cup melted butter with electric mixer set on low speed until well blended.
• Add reserved cake mix, beating 2 minutes on medium speed until mixture is smooth; stir in chocolate chips.
• Pour over prepared crust.
• Bake for 35 to 38 minutes, until just set and light golden on top.
• Cool completely.
• Cut into bars and sift with cocoa powder if desired.

Steps:

• Preheat oven to 350°F
• Spray a 13 x 9 inch pan with cooking spray or line with foil.
• Cut cookie dough into 1/4 inch thick slices.
• Arrange slices in bottom of pan.
• With floured fingers, press dough evenly to form crust.
• Bake 15 - 18 minutes or until deep golden brown.
• Cool completely.
• In medium saucepan over low heat combine semisweet chocolate chips and sweetened condensed milk; cook and stir until smooth and chips are melted.
• Remove from heat and stir in liqueur; spread over cooled crust.
• In small saucepan over low heat combine white chocolate chips and shortening.
• Stir until melted and smooth.
• Drizzle over chocolate-liqueur layer.
• Refrigerate 1-2 hours or until set.
• Cut into bars or squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
• Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
• Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs, one at time, beating well after each addition. Stir vanilla extract into creamed mixture.
• Sift flour, baking soda, baking powder, and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
• Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners' sugar, 1/2 cup at a time, into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy, about 5 minutes.
• Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.

Steps:

• Cream together 1/4 c butter and 1/2 c brown sugar. Add 1 c flour and 1/4 tsp salt.
• Press mixture into a 9x9 pan. Bake at 350 degrees for 15 minutes. Set aside.
• Beat eggs until fluffy and then beat in 1 c brown sugar, vanilla and 1/4 tsp salt. Stir in Rice Krispies, coconut and nuts.
• Place on top of baked layer. Bake at 350 degrees for 12-15 minutes.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.