Mond Bars With Chocolate Ganache #RSC
photo by Muffin Goddess
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
24 bars
- Serves:
- 24
ingredients
- Reynolds Wrap Foil
-
Crust
- 1 cup butter
- 1⁄2 cup powdered sugar
- 2 cups flour
-
Filling
- 8 ounces cream cheese, softened
- 1⁄2 cup sugar
- 2 eggs
- 1 teaspoon almond extract
-
Chocolate Ganache
- 1.5 (2 7/8 ounce) bars dark chocolate, roughly chopped
- 1⁄4 cup heavy cream
- 1⁄2 cup toasted sliced almonds
directions
- Preheat oven to 350 degrees. Line a 9 x 13 pan with Reynolds Non Stick Foil.
- Crust: Cut butter into dry ingredients and pat evenly into the pan. Bake at 350 for 20 to 25 minutes.
- Filling: Mix sugar and cream cheese with mixer until well creamed. Beat in eggs and almond extract until fluffy. Pour over crust while still hot. Bake for 15 to 20 minutes. Cool completely.
- Chocolate Ganache: Place the chopped chocolate in a small bowl. In a small pan, heat the cream over medium heat, bringing it just to a boil. Immediately pour over the chocolate and stir until smooth. Pour over cooled filling, spreading out evenly. Scatter toasted almonds on top.
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RECIPE SUBMITTED BY
352lillian
Gainesville, 48
<p>I am a retired newspaper writer with freelance magazine credits and was a co-author of two cookbooks and a contributing recipe developer for two more. I recently wrote my first novel based on the Russian Revolution of 1917 and the immigration it spawned. I called it Vitebsk (pronouced Veet-ebsk) which is the name of the city in the Western part of Russia.</p>