Mond Bars with Chocolate Ganache Rsc
Indulge in the irresistible decadence of Mond Bars with Chocolate Ganache, a perfect fusion of buttery shortbread and rich, velvety dark chocolate topped with a sparkle of coarse sea salt. This easy-to-make dessert starts with a tender, golden shortbread crust made from scratch, baked to perfection for a buttery foundation. The star of the show is the silky chocolate ganache layer, crafted from premium dark chocolate and luscious heavy cream, delivering intense chocolate flavor in every bite. Topped with a pinch of sea salt, these elegant bars strike the perfect balance between sweet and savory. With just 20 minutes of prep time and a chill in the refrigerator to set, these bars are as simple to make as they are stunning to serve. Ideal for holidays, parties, or anytime you need a sophisticated treat, Mond Bars bring bakery-style luxury straight to your kitchen.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Salt
- 120 milliliters Heavy cream
- 200 grams Dark chocolate (60-70% cocoa, chopped)
- 1 teaspoon Coarse sea salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and salt to the butter mixture and mix until combined.
Gradually add the flour to the bowl and mix until a soft dough forms.
Press the dough evenly into the prepared baking pan, creating a smooth and even layer.
Prick the dough several times with a fork to prevent it from puffing up during baking.
Bake the shortbread base in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Remove from the oven and allow it to cool completely in the pan.
To prepare the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes.
Stir the chocolate and cream together gently until the mixture is smooth and glossy.
Pour the chocolate ganache over the cooled shortbread base, spreading it evenly with an offset spatula.
Sprinkle the coarse sea salt evenly over the ganache layer.
Chill the bars in the refrigerator for at least 2 hours, or until the ganache is set.
Once set, remove the bars from the pan using the parchment paper overhang and cut them into 12 equal squares or rectangles.
Serve the Mond Bars at room temperature and enjoy!
Nutrition Facts
Calories |
3828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.2 g | 328% | |
| Saturated Fat | 149.3 g | 747% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 4365 mg | 190% | |
| Total Carbohydrate | 346.0 g | 126% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 151.0 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1684 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
