Truffle Cookie Bar
Indulge in the ultimate dessert experience with these decadent Truffle Cookie Bars, a masterpiece that combines chewy, golden-brown cookie bases with a luxuriously smooth dark chocolate truffle topping. Perfectly balanced in sweetness, this recipe begins with a buttery cookie layer studded with semisweet chocolate chips and finishes with a rich ganache made from finely chopped dark chocolate and heavy cream. Each bite offers a divine contrast of textures and flavors, making these bars a showstopping treat for holidays, parties, or weeknight indulgences. With just 20 minutes of prep time and an irresistible finish dusted with optional cocoa powder, these cookie bars are as easy to make as they are impressive. Perfect for chocolate lovers, this recipe is a must-try for anyone seeking an elevated twist on classic cookie desserts!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
- 10 ounces dark chocolate, finely chopped
- 1 tablespoon unsweetened cocoa powder (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, allowing excess paper to hang over the edges for easy removal.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the semisweet chocolate chips until evenly distributed.
Spread the cookie dough evenly into the prepared baking pan and bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with only a few moist crumbs.
Allow the cookie base to cool completely in the pan on a wire rack.
While the cookie base cools, prepare the truffle layer. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, but do not let it boil.
Remove the saucepan from the heat and pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 5 minutes to melt the chocolate.
Stir the chocolate and cream mixture gently until smooth and glossy.
Pour the truffle mixture over the cooled cookie base, spreading it into an even layer.
Refrigerate the pan for at least 2 hours, or until the truffle layer is firm.
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Dust with unsweetened cocoa powder, if desired.
Cut into 16 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 28.2 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 198 mg | 4% | |
*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.
