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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 84 |
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These truffles are one of the greatest candies I have ever tasted. They will disappear as fast as you make them.Alysha Braun, St Catharines, Ontario Ingredients:
1 teaspoon plus 3/4 cup cold butter |
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup confectioners' sugar |
1/4 teaspoon salt |
1/2 teaspoon vanilla extract |
filling: |
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. 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. Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
3. In a large saucepan, combine the chocolate, milk and butter. Cook and stir over low heat until smooth; set aside.
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. Refrigerate overnight. Using foil, lift bars out of pan; cut into triangles. Store in the refrigerator. Yield: 7 dozen.
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