Triple-Layer Truffle Bars

• Vegetarian

• Baking & Spices

  • 1/3 cup Baking cocoa, unsweetened
  • 1 cup Chocolate chips, semisweet
  • 4 tbsp Chocolate instant pudding and pie filling mix
  • 2 cups Powdered sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 Roll

• Dairy

  • 1/2 cup Butter
  • 1 tbsp Milk

Found on pillsbury.com

Description

Ingredients

• 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
• 1/3 cup unsweetened baking cocoa
• 4 tablespoons chocolate instant pudding and pie filling mix (from 4-serving box)
• 1/4 cup butter, melted
• 2 cups powdered sugar
• 1 tablespoon milk
• 1 teaspoon vanilla
• 1 cup semisweet chocolate chips (from 12-oz bag)
• 1/4 cup butter

Directions

• 1 Heat oven to 350°F. Line 8-inch square pan with foil, extending foil over edges.
• 2 In medium bowl, mix cookie dough and cocoa until well blended (dough will be stiff). Press dough evenly in bottom of pan.
• 3 Bake 12 to 15 minutes or until edges are set (do not overbake). Cool completely, about 1 hour.
• 4 In large bowl, stir pudding mix and 1/4 cup melted butter until well blended. Add powdered sugar, milk and vanilla; beat with electric mixer on medium speed until smooth and creamy. Spread filling evenly over cooled bar base. Set aside.
• 5 In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Spread evenly over filling. Refrigerate about 1 hour or until set.
• 6 Use foil to lift from pan; pull foil edges away. For bars, cut into 4 rows by 4 rows.

Nutrition