Chocolate Sherry Cream Bars Recipe

Summary

Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodSpeciality
VegetarianMain Ingredient

Ingredients

 Butter1 Cup (16 tbs)
 Unsweetened chocolate4 Ounce
 Eggs4 , slightly beaten
 Granulated sugar2 Cup (32 tbs)
 Vanilla1 Teaspoon
 All-purpose flour1 Cup (16 tbs)
 Powdered sugar4 Cup (64 tbs), sifted
 Butter1⁄2 Cup (8 tbs), softened
 Half-and-half/Light cream1⁄4 Cup (4 tbs)
 Sherry/Orange liqueur / kirsch clear creme de cocoa / other clear liqueur1⁄4 Cup (4 tbs)
 Chopped walnuts1 Cup (16 tbs)
 Semisweet chocolate pieces1⁄2 Cup (8 tbs)
 Butter2 Tablespoon
 Sherry/Other clear liqueur / liquor / water4 Teaspoon

Nutrition Facts

Serving size

Calories 2242 Calories from Fat 1077

% Daily Value*

Total Fat 123 g188.9%

Saturated Fat 65.5 g327.6%

Trans Fat 0 g

Cholesterol 414.6 mg

Sodium 173.5 mg7.2%

Total Carbohydrates 281 g93.7%

Dietary Fiber 8.5 g33.8%

Sugars 237.7 g

Protein 19 g38.5%

Vitamin A 51.9% Vitamin C 0.23%

Calcium 11.8% Iron 46.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat oven to 350°F.
2. Grease a baking pan and set aside.

MAKING
3. In large saucepan, melt 1 cup butter and unsweetened chocolate over low heat for making the crust. Remove from heat.
4. Stir in eggs, granulated sugar, and vanilla.
5. Using wooden spoon, beat lightly just until combined.
6. Stir in flour. Spread in prepared pan.
7. Bake for 25 minutes. Cool.
8. For filling: In large bowl, combine powdered sugar and 1/2 cup softened butter.
9. Beat with electric mixer on low speed until combined.
10. Gradually add half-and-half and 1/4 cup sherry; beat well.
11. Stir in nuts. Spread over crust; chill in refrigerator until firm.
12. For topping: In small saucepan, melt semisweet chocolate pieces and 2 tablespoons butter over low heat; remove from heat.
13. Stir in 4 teaspoons sherry until smooth.
14. Drizzle over chilled filling.
15. Chill slightly in refrigerator until set but not firm.

SERVING
16. With a knife, score top to outline bars; chill until firm.
17. Cut into bars. Store, covered, in refrigerator.
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