Amaretto Truffle Bars

Christmas this year was really my most favorite to date for so many reasons. One reason is something Terry reminded me of & that is Tristan is 5 & in his prime of enjoying Santa & we may have only a few years until he stops believing.

Another reason is my passion for entertaining, specifically with APPETIZERS. Sometimes I make them the focal point while simplifying the dinner portion. My favorite appies right now & the ones I served are Fried Zucchini, Cream Cheese Stuffed Jalapenos, Tuscan Stuffed Mushrooms & Caramelized Chili Shrimp. There wasn't a crumb left & most were prepared ahead of time which made life so easy. I have posted all these previously. So....

Today I wanted to post a dessert I served on Christmas. These Amaretto Truffle Bars are definitely for the chocolate lover. They are rich & decadent, that's why they should be served in bite size pieces. I will definitely be making these again as they were super easy but super impressive!

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* (little airplane bottle is enough)
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 tiny 1/2" x 1" bars. Lightly sprinkle top of bars with cocoa. To serve, place bars in mini paper liners. Store in refrigerator. Makes at least 50 if you cut them small.

*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!

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