richard-in-cincy
Well-known member
So over the top I'm still trying to find it. I whipped these up for a dessert for a grillout this weekend.
8 oz. bittersweet chocolate
6 oz. butter
1 cup sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
1 tablespoon chocolate extract
4 large eggs
1 teaspoon salt
1 cup flour
1 cup M&Ms
1 cup walnuts
1/2 cup dried tart cherries
Preheat oven to 350F. Butter and flour 13x9 pan.
Melt chocolate and butter, stir to combine. Cool to lukewarm. Stir in sugar, salt, and extracts. Beat in eggs, 1 at a time. Stir in flour until just combined. Stir in M&Ms, walnuts, and cherries. Spread evenly and pan and bake 30-35 minutes. Cool overnight.
Cut into bars or desired shapes. Brush crumbs off surface with brush. Arrange on rack over waxed paper. Glaze with Chocolate Ganache.
Pipe bittersweet chocolate rosettes onto center of bars after ganache has set. Set a bittersweet chocolate cherry cordial into the middle of each rosette.
Arrange on your best tea tray.
Chocolate Ganache Glaze:
1 cup cream
8 oz. bittersweet chocolate pieces
2 tablespoons unsalted butter at room temperature
Heat cream to boiling. Pour over chocolate pieces in a bowl. Stir with spatula until chocolate is melted and smooth. Stir in butter. Use while warm to glaze. Reheat as need to keep at a pouring consistency.
Scoop leftover ganache into a bowl, add enough butter to make a buttercream consistency that will flow out of a pastry bag, or use buttercream recipe of choice.
8 oz. bittersweet chocolate
6 oz. butter
1 cup sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
1 tablespoon chocolate extract
4 large eggs
1 teaspoon salt
1 cup flour
1 cup M&Ms
1 cup walnuts
1/2 cup dried tart cherries
Preheat oven to 350F. Butter and flour 13x9 pan.
Melt chocolate and butter, stir to combine. Cool to lukewarm. Stir in sugar, salt, and extracts. Beat in eggs, 1 at a time. Stir in flour until just combined. Stir in M&Ms, walnuts, and cherries. Spread evenly and pan and bake 30-35 minutes. Cool overnight.
Cut into bars or desired shapes. Brush crumbs off surface with brush. Arrange on rack over waxed paper. Glaze with Chocolate Ganache.
Pipe bittersweet chocolate rosettes onto center of bars after ganache has set. Set a bittersweet chocolate cherry cordial into the middle of each rosette.
Arrange on your best tea tray.
Chocolate Ganache Glaze:
1 cup cream
8 oz. bittersweet chocolate pieces
2 tablespoons unsalted butter at room temperature
Heat cream to boiling. Pour over chocolate pieces in a bowl. Stir with spatula until chocolate is melted and smooth. Stir in butter. Use while warm to glaze. Reheat as need to keep at a pouring consistency.
Scoop leftover ganache into a bowl, add enough butter to make a buttercream consistency that will flow out of a pastry bag, or use buttercream recipe of choice.