Noir Bars
Recipe from Betty Crocker

Prize-Winning Recipe 2007! Deep rich chocolate, dark roast coffee and cream cheese marry in a seductive layered bar.


Noir Bars

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Servings: 36 bars
Prep Time: 40 mins
Total Time: 5 hrs
Related Categories: Chocolate Cookies, Chocolate Desserts, Cookies, Dessert Bars
 
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Ingredients
Cookie Base
  • 1   pouch
    Betty Crocker® double chocolate chunk cookie mix (1 pound 1.5 ounces)
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  • 1/4   cup
    vegetable oil
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  • 2   tablespoons
    water
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  • 1  
    egg
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Filling
  • 8   tablespoons
    butter or unsalted butter, divided
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  • 3/4   cup
    semisweet or bittersweet chocolate chips
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  • 2   packages
    cream cheese, softened (8 ounces each)
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  • 1 1/2   cups
    powdered sugar
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  • 1   teaspoon
    ground cinnamon
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  • 1   teaspoon
    vanilla
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Topping
  • 1/2   cup
    whipping cream
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  • 2   cups
    semisweet or bittersweet chocolate chips
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  • 1/4   cup
    butter or unsalted butter
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  • 2   tablespoons
    instant espresso powder
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Directions
1.
Heat oven to 350 degrees F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
2.
Meanwhile, in 1-quart saucepan, melt 2 tablespoons of the butter and 3/4 cup chocolate chips over medium-low heat, stirring constantly. Set aside to cool.
3.
In large bowl, beat cream cheese and remaining 6 tablespoons butter with electric mixer on medium speed until smooth. On low speed, beat in powdered sugar, cinnamon and vanilla until blended. Beat in cooled chocolate on medium speed until well blended. Spread filling over cooled base. Cover; refrigerate until chilled, about 2 hours.
4.
In 2-quart saucepan, heat cream, 2 cups chocolate chips, 1/4 cup butter and the espresso powder over medium-low heat, stirring constantly, until melted and smooth. Cool until lukewarm, about 10 minutes.
5.
Pour chocolate topping over filling; spread to cover bars. Refrigerate uncovered until set, at least 2 hours or overnight. For bars, cut with wet knife into 9 rows by 4 rows. Store covered in refrigerator.

Tip:
High Altitude (3500-6500 ft): In step 1, bake crust 14 to 17 minutes.
Nutrition information
Calories 250 (Calories from Fat 150); Total Fat 16g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 35mg; Sodium 120mg; Total Carbohydrate 24g (Dietary Fiber 0g, Sugars 18g); Protein 2g. Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 6%. Exchanges: 0 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 2 1/2 Fat. Carbohydrate Choices: 1 1/2. Percent Daily Values are based on a 2,000 calorie diet
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