BLACK AND WHITE BAR RECIPES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 1/2 cup softened butter and the granulated sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg, vanilla and lemon extract just until smooth. Beat in buttermilk. On low speed, gradually beat flour mixture into butter mixture until well blended. Drop dough by level 1/4 cupfuls on large ungreased cookie sheets 3 inches apart.
• Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, melt 1/3 cup butter over low heat; remove from heat. Stir in powdered sugar. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup.
• Place waxed paper or cooking parchment paper under cooling racks. Spread a generous teaspoon of vanilla icing on half of each cookie. To remaining icing, stir in cocoa until blended. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup. Spread a generous teaspoon of chocolate icing over remaining uncovered half of each cookie. Let stand about 3 hours or until set. Store covered in airtight container with waxed paper between layers.

Steps:

• Preheat oven to 350°F. Prepare brownie mix according to package directions for cake-like brownies; spread batter over bottom of Large Bar Pan. Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean. Cool completely.Loosen the brownie from the sides of the bar pan and invert onto the flat side of Large Grooved Cutting Board. Cut the brownie into 1-in. cubes; set aside. Chop 1 1/2 of the chocolate bars using the Food Chopper. Reserve remaining chocolate for garnish.Combine pie filling and almond extract in the Small Batter Bowl; set aside 1/2 cup for garnish. Stir juice into batter bowl.Pour milk into a Classic Batter Bowl; add the pudding mix and whisk until themixture begins to thicken. Fold in the whipped topping.To assemble the trifle, place half of the brownie cubes into the bottom of a Trifle Bowl. Layer with half of the pie filling mixture. Sprinkle with half of the chopped chocolate; top with half of the pudding mixture. Repeat layer one time.Make chocolate curls with the reserved chocolate using a Vegetable Peeler (see Cook's Tip). Garnish the top of the trifle with reserved pie filling mixture and chocolate curls. Refrigerate at least 30 minutes before serving.