Chocolate Layer Ingredients:
4 (1-oz)squares bittersweet chocolate baking bars
6 (1-oz)squares semi-sweet chocolate baking bars
1/3 cup butter
1/2 cup heavy whipping cream
Filling Ingredients:
3 tblsp instant vanilla pudding & pie filling mix
1/4 cup butter, melted
3 tblsp amaretto liqueur*
1 tblsp milk
1 tsp vanilla
2 cups powdered sugar
Topping Ingredients:
1 tsp unsweetened cocoa
Line 8-inch square baking pan with aluminum foil, extending foil over edges. Combine baking bars, 1/3 cup butter & whipping cream in 2-quart saucepan. Cook over low heat, stirring often, until smooth. Reserve 1 cup mixture; set aside. Spread remaining chocolate mixture onto bottom of prepared pan. Freeze until set (about 30 minutes).
Meanwhile, combine pudding mix, 1/4 cup melted butter, amaretto, milk & vanilla in large bowl; stir until well mixed. Add powdered sugar; beat at medium speed until smooth. Spread filling mixture over chocolate mixture in pan. Carefully pour reserved chocolate mixture over filling. Freeze until set (about 30 minutes).
Lift bars out of pan using foil; cut into 1" bars. Lightly sprinkle top of bars with cocoa. To serve, place bars in mini paper liners. Store in refrigerator.
*Substitute 3 tablespoons milk plus 1 teaspoon almond extract.
4 (1-oz)squares bittersweet chocolate baking bars
6 (1-oz)squares semi-sweet chocolate baking bars
1/3 cup butter
1/2 cup heavy whipping cream
Filling Ingredients:
3 tblsp instant vanilla pudding & pie filling mix
1/4 cup butter, melted
3 tblsp amaretto liqueur*
1 tblsp milk
1 tsp vanilla
2 cups powdered sugar
Topping Ingredients:
1 tsp unsweetened cocoa
Line 8-inch square baking pan with aluminum foil, extending foil over edges. Combine baking bars, 1/3 cup butter & whipping cream in 2-quart saucepan. Cook over low heat, stirring often, until smooth. Reserve 1 cup mixture; set aside. Spread remaining chocolate mixture onto bottom of prepared pan. Freeze until set (about 30 minutes).
Meanwhile, combine pudding mix, 1/4 cup melted butter, amaretto, milk & vanilla in large bowl; stir until well mixed. Add powdered sugar; beat at medium speed until smooth. Spread filling mixture over chocolate mixture in pan. Carefully pour reserved chocolate mixture over filling. Freeze until set (about 30 minutes).
Lift bars out of pan using foil; cut into 1" bars. Lightly sprinkle top of bars with cocoa. To serve, place bars in mini paper liners. Store in refrigerator.
*Substitute 3 tablespoons milk plus 1 teaspoon almond extract.
My Thoughts:
I was a bit worried when I poured the 1st layer of chocolate & saw how thin it was. But fear not, after I tasted this rich indulgence I was thankful. And while I did have the cocoa in house I didn't use it. Oh, and I may have added about 1 tsp more of Amaretto liquer. I bought the tiny little bottles like you would get on an airplane & there was just a little left. I had already put enough in my coffee so I added it to the dessert. I will do the same next time!
