Monday, March 17, 2014

Dessert Bars Using Ghirardelli's Spring Impressions Squares

Although all we see outside is snow and feel the cold weather, my family and I are anticipating good weather and looking forward to spring. To fill our thoughts with spring, I made these fun dessert bars using Ghirardelli's Spring Impressions Squares™.

I like these individually packed Ghirardelli Impressions Squares™ chocolates that are available in white and dark chocolate bunny, basket or chick-in-egg nestled into milk chocolate. The Squares or perfect to surprise and impress both children and adults. 
To make these dessert bars we need three layers, a base layer, middle layer and the top layer for which I used Ghirardelli's Impressions Squares.

For the base layer
1/2 cup unsalted butter
1/4 cup sugar
5 tbsp cocoa powder
1 egg
1/2 cup cashew nuts
1 cup sweetened coconut
2 cups Marie biscuits or other tea biscuit crumbs

Melt butter, sugar and cocoa powder in a double broiler. Remove from heat and beat the egg into the mixture. Add chopped cashew nuts, coconut and crushed biscuits. Mix all the ingredients and press firm onto the ungreased square baking dish and leave it in the fridge to set.
For the middle layer
4 tbsp custard powder
4 tbsp sugar
2 cups milk

Heat 1 1/2 cup milk, add sugar and bring it to a boil in medium heat. In 1/2 cup milk melt the custard powder then add it to the hot milk. Keep stirring until the mixture is thick and pour over the cold first layer. Let the custard set before putting the chocolates to be the top layer. If the custard is hot the chocolates will melt, wait till the custard is at room temperature and then places the Ghirardelli's Impressions Squares.
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5 comments:

  1. Very attractive bars, cant resist to them.

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  2. oh that looks like a grab away pieces...yummy ...

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  3. oh my these look terrific for my next family gathering,thanks

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  4. These look so delicious and so pretty to serve to guests.

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  5. These look near impossible not to screw up! As long as you can cut in a straight line, you are good to go!

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Thank you for commenting :)

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