Tiramisu Bars Recipes

TIRAMISU NANAIMO BARS

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.

TIRAMISU COOKIE BARS

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.

TIRAMISU TOFFEE DESSERT

Steps:

• Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
• Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
• Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.

PUMPKIN TIRAMISU CHEESECAKE BARS

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.

TIRAMISU CHEESECAKE BARS

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.

TIRAMISU CHEESECAKE BARS

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.