CHOCOLATE CHIP PUDDING COOKIE BARS RECIPE
Chocolate Chip Pudding Cookie Bars is a wonderful double chocolate cookie recipe. These bar cookies are a chocolate lover's dream.
Provided by Deanna @SeductionInTheKitchen.com
Categories Dessert Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Grease a 13 x 9-inch pan, and preheat the oven to 350 degrees F.
- In a large mixing bowl cream butter with the white sugar and brown sugar until fluffy.
- Add in eggs, milk, and vanilla; beat until well combined.
- In another bowl mix together flour with pudding mix, baking soda, and salt; gradually add to the creamed mixture until combined.
- Mix in chocolate chips and transfer the mixture to the prepared baking pan then spread out using a spoon.
- Bake for about 25-30 minutes or until golden brown.
- Take the bars out the oven to cool, slice them up, and ENJOY!
Nutrition Facts : Calories 439 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 391 milligrams sodium, Sugar 41 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHEESECAKE-CHOCOLATE PUDDING BARS
You may know it as chocolate delight or chocolate lush, but while this dessert has many names, the recipe rarely varies. Traditionally, it starts with a salty nut base, followed by a mixture of cream cheese and Cool Whip, a layer of boxed-mix chocolate pudding, and then even more Cool Whip. This from-scratch version starts with a crumbly pecan shortbread, which adds texture and salt. The homemade pudding tastes of deep, dark chocolate and serves as the perfect contrast to the simple no-bake cheesecake layer. Gilding the lily with freshly whipped cream and chocolate shavings isn't imperative, but it certainly takes it to another level.
Provided by Samantha Seneviratne
Categories custards and puddings, dessert
Time 6h30m
Yield 9 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Prepare the crust: In a large bowl, combine the flour, pecans, salt and melted butter; mix with a fork until everything is evenly moistened. Tip the mixture into an 8-by-8-inch baking dish and spread into an even layer. Press the mixture into a flat, even layer using your fingertips. Bake until dry and golden, about 25 minutes. Set aside to cool.
- While the crust cools, prepare the cheesecake layer: In a large bowl with an electric mixer on medium, beat the cream cheese and confectioners' sugar until fluffy and smooth, about 2 minutes. Beat in the vanilla. In a separate bowl, beat the heavy cream with an electric mixer on medium until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread evenly over the prepared crust. Cover and refrigerate until firm, about 1 1/2 hours.
- Prepare the pudding: Set the chopped chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set aside. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks.
- Heat the mixture over medium, whisking constantly, until it has thickened and just come to a low boil. Continue to cook the pudding, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the pudding stand for 1 minute, then whisk it with the butter and chocolate until smooth. Refrigerate until cool, about 1 hour. (To speed up the process, spread the pudding into an even layer on a rimmed baking sheet. Stir often until the pudding has cooled, about 10 minutes.)
- Whisk to remove any lumps that may have formed while cooling. Dollop the cold pudding over the top of the cheesecake. Carefully spread the pudding out into an even layer. Cover and chill until set, at least 4 hours and up to overnight.
- Whip the remaining heavy cream and confectioners' sugar to stiff peaks. Spread on top of the pudding. Garnish with chocolate shavings and cut into squares to serve.
CHOCOLATE PUDDING BAR
A yummy Aussie dessert using Crunchie bars. Variation: You could replace the Crunchie bars with other crush-able chocolate bars. Source: Super Food Ideas magazine - December 2003
Provided by Rhiannon and Matt
Categories Frozen Desserts
Time 12h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper.
- Layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered.
- Wrap Crunchies, still in their wrappers, in a clean tea-towel. Using a rolling pin, bash chocolate bars so they are broken into small pieces.
- Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale.
- Stir through Crunchie bar pieces.
- Spread cream mixture over biscuits. Top with another layer of biscuits. Cover & freeze overnight, or until firm.
- Cut into squares to serve. Dust with drinking chocolate, if desired.
Nutrition Facts : Calories 775.2, Fat 55.1, SaturatedFat 32.7, Cholesterol 170.5, Sodium 153.8, Carbohydrate 62.4, Fiber 1.4, Sugar 56.5, Protein 10.3
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