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Recipe: Chocolate And Sherry Cream Bars
Similar Categories: Chocolate, Sherry, Cream, Bars
1 cup butter
4 ounces unsweetened chocolate
4 eggs -- slightly beaten
2 cups granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour
4 cups sifted powdered sugar
1/2 cup butter -- softened
1/4 cup half-and-half or light cream
1/4 cup sherry, orange liqueur, kirsch
--clear creme de cacao
--or other clear liqueur
1 cup chopped walnuts
1/2 cup semisweet chocolate pieces
2 tablespoons butter
4 teaspoons sherry, orange liqueur, kirsch
--clear creme de cacao
--or other clear liqueur
Grease a 15x10x1-inch baking pan; set aside. For crust, in a large
saucepan, combine the
1 cup butter and the unsweetened chocolate; heat and stir over low
heat until melted.
Remove from heat. Stir in eggs, granulated sugar, and vanilla. Using a
wooden spoon,
beat lightly just until combined. Stir in flour. Spread in prepared
pan. Bake in a 350F
oven for 25 minutes. Cool. (Crust will be moist.)
For filling, in a large bowl, combine powdered sugar and the 1/2 cup
butter. Beat with an
electric mixer on low speed until combined. Gradually add
half-and-half or light cream
and the 1/4 cup sherry; beat well. Stir in walnuts. Spread over crust;
chill in the
refrigerator until firm.
For topping, in a heavy, small saucepan, combine semisweet chocolate
pieces and the 2
tablespoons butter; heat and stir over low heat until melted.
Remove from heat. Stir in the 4 teaspoons sherry until smooth.
Drizzle over chilled filling. Chill in the refrigerator until set but
not firm. Use a sharp
knife to score top into bars; chill in refrigerator until firm. Cut
into bars to serve. Store
leftovers in refrigerator. Makes 60 bars.
Per bar: 139 cal., 8 g total fat (4 g sat. fat), 28 mg chol., 55 mg
sodium, 17 g carbo., 0 g
fiber, and 1 g pro. Dietary exchanges: 1 starch, 1-1/2 fat.
4 ounces unsweetened chocolate
4 eggs -- slightly beaten
2 cups granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour
4 cups sifted powdered sugar
1/2 cup butter -- softened
1/4 cup half-and-half or light cream
1/4 cup sherry, orange liqueur, kirsch
--clear creme de cacao
--or other clear liqueur
1 cup chopped walnuts
1/2 cup semisweet chocolate pieces
2 tablespoons butter
4 teaspoons sherry, orange liqueur, kirsch
--clear creme de cacao
--or other clear liqueur
Grease a 15x10x1-inch baking pan; set aside. For crust, in a large
saucepan, combine the
1 cup butter and the unsweetened chocolate; heat and stir over low
heat until melted.
Remove from heat. Stir in eggs, granulated sugar, and vanilla. Using a
wooden spoon,
beat lightly just until combined. Stir in flour. Spread in prepared
pan. Bake in a 350F
oven for 25 minutes. Cool. (Crust will be moist.)
For filling, in a large bowl, combine powdered sugar and the 1/2 cup
butter. Beat with an
electric mixer on low speed until combined. Gradually add
half-and-half or light cream
and the 1/4 cup sherry; beat well. Stir in walnuts. Spread over crust;
chill in the
refrigerator until firm.
For topping, in a heavy, small saucepan, combine semisweet chocolate
pieces and the 2
tablespoons butter; heat and stir over low heat until melted.
Remove from heat. Stir in the 4 teaspoons sherry until smooth.
Drizzle over chilled filling. Chill in the refrigerator until set but
not firm. Use a sharp
knife to score top into bars; chill in refrigerator until firm. Cut
into bars to serve. Store
leftovers in refrigerator. Makes 60 bars.
Per bar: 139 cal., 8 g total fat (4 g sat. fat), 28 mg chol., 55 mg
sodium, 17 g carbo., 0 g
fiber, and 1 g pro. Dietary exchanges: 1 starch, 1-1/2 fat.
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