Monday, November 30, 2009

Triple-Layer Chocolate Bars

The Triple-Layer Chocolate Bars sounds like difficult but it is easy to make and use just a few ingredients. I made these last night. Since it just takes 2 hours to set in the refrigerator, I wanted to wait to try these bars.  After cleaning the kitchen, my eyes and body just couldn't wait any longer. I went to bed early last night. So, we had one bar each as desserts for lunch today. Its just funny because, I was hesitated to take a bite. Chocolates are  my favorites and its the reason why I made these but I dunno why there was a hesitation.. LMAO!!! Well, hubby tried first then me. He said its delicious, chocolaty and very rich... One bar is good enough since my bars were a little too big.. I overlooked and had 15 big bars instead.... should have cut it a little smaller to get 24 bars as said in the recipe.... hehe..
Triple-Layer Chocolate Bars from Kraft Foods 

1 pkg (8 squares) BAKER'S Semi-Sweet Chocolate, divided
10 tbsp butter, divided
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 pkg.  (4-serving size) JELL-O White Chocolate Flavor Instant Pudding, or any flavor (I used french vanilla flavor instead) 
2 cups powdered sugar
1/2 cup heavy whipping cream 
LINE 9-inch square pan with foil extending over edges to form handles. Microwave 4 of the chocolate squares and 5 Tbsp. of the butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add crumbs; mix well. Press firmly onto bottom of prepared pan. Refrigerate 10 minutes. 

MICROWAVE 1/3 cup water and remaining 5 Tbsp. butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Add dry pudding mix; stir 2 minutes or until completely dissolved. Gradually add powdered sugar, stirring until well blended after each addition. Spread over crust. Refrigerate 15 minutes or until firm. 

MICROWAVE remaining 4 chocolate squares and cream in medium microwavable bowl on HIGH 2 minutes. Stir until chocolate is completely melted and mixture is well blended. Spread over pudding layer. Refrigerate 2 hours or until set. Lift out of pan onto cutting board. Cut into 24 bars to serve.

  • It's best to use plastic bowl when mixing the pudding and use rubber or silicone spatula to spread over the crust.
  • For perfectly clean-cut, dip the sharp knife in warm water, wipe it dry between cuts.
  • Store leftovers in an airtight container in refrigerator.
  • It is not necessary to use the indicated brands, you can use the local brands, they are just as good. :)

Related Posts Plugin for WordPress, Blogger...