Peppermint Truffle Bars

11 ingredients
5 steps

Ingredients

  • 1 teaspoon plus 3/4 cup cold butter
  • 1-1/2 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 16 ounces semisweet chocolate, chopped
  • 3/4 cup milk
  • 1/2 cup butter, cubed
  • 4 eggs
  • 2/3 cup sugar
  • 1 teaspoon peppermint extract

Directions

  1. 1
    Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1 teaspoon butter. In a large bowl, combine the flour, confectioners' sugar and salt. Add vanilla and remaining butter; cut in butter until mixture resembles fine crumbs. Pat into prepared pan.
  2. 2
    Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
  3. 3
    In a large saucepan, combine the chocolate, milk and butter. Cook and stir over low heat until smooth; set aside.
  4. 4
    In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in extract and chocolate mixture. Pour over crust. Bake for 30-35 minutes or until center is almost set. Cool completely in pan on a wire rack.
  5. 5
    Refrigerate overnight. Using foil, lift bars out of pan; cut into triangles. Store in the refrigerator.

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