The Pioneer Woman Tasty Kitchen
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Noir Bars

4.85 Mitt(s) 7 Rating(s)7 votes, average: 4.85 out of 57 votes, average: 4.85 out of 57 votes, average: 4.85 out of 57 votes, average: 4.85 out of 57 votes, average: 4.85 out of 5

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Level: Intermediate

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Description

Make these if you have a really bad day. And don’t dare think about the calories.

Ingredients

  • FOR THE COOKIE BASE:
  • ½ cups Butter, Softened
  • 1 cup Sugar
  • 1 whole Egg
  • 1-¾ cup Flour
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Vanilla Extract
  • ¼ cups Semisweet Baking Chocolate, Melted
  • _____
  • FOR THE CHEESECAKE FILLING:
  • 1 stick Butter, Divided
  • ¾ cups Dark Baking Chocolate, Cut Into Chunks
  • 16 ounces, weight Cream Cheese
  • 1-½ cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • _____
  • FOR THE GANACHE:
  • ½ cups Heavy Whipping Cream
  • 2 cups Semisweet Chocolate Chips
  • 2 Tablespoons Instant Coffee Or Espresso

Preparation

Preheat the oven to 400 degrees F.

In a medium-sized bowl, cream together the butter and sugar. Combine the rest of the cookie base ingredients and stir until well-blended. Spread the cookie dough in the bottom of a greased 13×9″ pan and bake 10-12 minutes or until set. Remove from the oven and cool completely (about 30 minutes).

In the meantime, work on the cheesecake filling. Melt 2 Tablespoons of the butter and 3/4 cup dark chocolate chips in a sauce pan over medium-high heat, stirring constantly. Set aside. Using an electric mixer, cream the remaining 6 Tablespoons of butter with the cream cheese in a large bowl. Beat in the powdered sugar and vanilla, and then beat in the cooled chocolate mix. Spoon the filling over the cooled cookie base. Cover and refrigerate until chilled, approximately 2 hours.

For the ganache, heat the cream, chocolate, and instant coffee over medium heat, stirring constantly, until smooth. Cool until lukewarm and then pour over the filling. Refrigerate uncovered until set, about 2 hours. Store covered in the refrigerator.

14 Comments

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Adriane on 5.5.2011

I think it would work just fine to flavor with vanilla instead of the coffee. I would cut the amount to at most 1 tablespoon though.

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Laura2 on 3.24.2011

We don’t like coffee, does anyone think I could flavor it with vanilla or something else…suggestions?
Thanks!

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londonbakes on 3.21.2011

These look delicious and so easy. I can’t wait to find an opportunity to make them!

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kathee on 3.5.2011

wow is all I can say……
oh, I can also say yum!!!!!

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The Hill Country Cook on 3.4.2011

WOW!!! speechless and drooling.

7 Reviews

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emw1 on 5.19.2011

I made these yesterday, and they are really decadent without being too sweet. I did lower the amount of espresso powder down to 2 tsp. I didn’t want to overwhelm the ganache with coffee taste. I’ve brought them into work today to share, I’m sure they’ll go over well. Thanks Tracy for an awesome recipe :)

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kenadine87 on 1.3.2011

This is one of my fave, new recipes of 2010!!! SO, SOOOO sinfully good! Sweet, but not too sweet because of the coffee/dark chocolote topping; creamy, oh-so rich truffle-like filling; more chocolate goodness at the bottom! Thanks for sharing!

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bluejena on 12.31.2010

These are absolutely decadent and delicious! I think if I were making them as a finger food again, I’d use about half the filling so they didn’t slip apart in your fingers as easily as they warm up, but as a plated dessert, go for the full filling!

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Monica on 12.16.2010

I’ve made these multiple times since you posted the recipe, and they’re always a hit! There are always a few people that ask for the recipe. :)

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Theresa DePaepe aka Mama on 9.26.2010

Winner! Love the combination of chocolate and coffee.

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