MILK CHOCOLATE TRUFFLE BAR RECIPES

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MILK BAR BIRTHDAY CAKE TRUFFLES | RECIPE - RACHAEL RAY SHOW



Milk Bar Birthday Cake Truffles | Recipe - Rachael Ray Show image

Don't limit yourself to birthday cake; you can use any cake scrap and any leftover fillings, crumbs, or crunches from your kitchen

Provided by Christina Tosi

Number Of Ingredients 15

1/4 cup granulated sugar
1 tablespoon packed light-brown sugar
2/3 cup cake flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 tablespoon rainbow sprinkles
1 tablespoon grapeseed oil
1 teaspoon clear vanilla extract
1/4 cup milk
1 teaspoon clear vanilla extract
3 cups cake scraps
Sprinkles
chips or any other textural element for the center of your cake truffle (optional)
3 ounces white chocolate
melted

Steps:

  • For the Birthday Cake Sand: Preheat the oven to 300°F
  • Combine the sugars, flour, baking powder, salt and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well-combined
  • Add the oil and vanilla, and mix to combine
  • The wet ingredients will act as glue to help the dry ingredients form small sandy clusters; continue paddling until the small clusters form
  • Spread on a parchment paper-lined baking sheet, then bake for 15 minutes
  • Let cool completely, then use a food processor to grind into a sand-like texture
  • (The sand will not adhere to the white chocolate shell in the birthday cake truffle recipe unless finely ground
  • ) Store in an airtight container at room temperature for up to 1 week, or refrigerated or frozen for up to 1 month
  • For the Truffles: Combine the milk and vanilla in a medium bowl; set aside about 2 tablespoons vanilla milk
  • Add the cake scraps to the bowl with the other 2 tablespoons vanilla milk and, using your hands, toss until moist enough to knead into a ball, gradually adding the reserved 2 tablespoons vanilla milk if needed
  • (Depending on the moistness of the cake scraps, more or less of the liquid binder may be needed
  • ) Using a small ice cream scoop, portion out 12 even balls, each half the size of a ping-pong ball
  • If using the sprinkles, add them to the center of each ball and seal the edges to enclose
  • Roll each ball between your palms to shape and smooth into a round sphere
  • Put the Birthday Cake Sand in a bowl
  • Wearing latex gloves, put 2 tablespoons melted white chocolate in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate as needed
  • Put 3 or 4 chocolate-covered balls at a time into the bowl of ground crumbs
  • Immediately toss to coat, before the chocolate shell sets and no longer acts as a glue
  • (If the chocolate sets before coating, just coat the ball in another thin layer of melted chocolate
  • ) Refrigerate for at least 5 minutes to fully set the chocolate shells
  • Serve immediately or refrigerate in an airtight container for up to 1 week

CHOCOLATE TRUFFLE CRUMB BARS RECIPE - FOOD.COM



Chocolate Truffle Crumb Bars Recipe - Food.com image

I needed to make a quick chocolate cookie to send to my godchild for her birthday. She is in college now (I feel so old) and she thought these were "the bomb" (her quote). I got this recipe from Camilla Saulsbury's Cake Mix Cookies book. Obviously, it travels well. Rich with a cake mix crust. I may have spent 10 minutes mixing these up.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 24-36 bars

Number Of Ingredients 7

1 (18 1/4 ounce) package chocolate cake mix (I used Duncan Hines Devil's Food)
1/3 cup butter, melted
1 large egg
2 cups semi-sweet chocolate chips, divided
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 cup walnuts, chopped (I left these out because she doesn't like nuts)

Steps:

  • Preheat oven to 350°F
  • Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
  • In a large bowl, place the cake mix, melted butter and egg.
  • Blend 1 to 2 minutes with mixer set on medium speed until crumbly.
  • Set aside 1 cup of the crumb mixture.
  • Firmly press remaining crumb mixture into bottom of pan.
  • Bake 15 minutes.
  • In a medium saucepan, combine 1 cup of the chocolate chips and condensed milk.
  • Warm over low heat, stirring until smooth.
  • Remove from heat and stir in vanilla.
  • Spread over hot crust.
  • Stir walnuts and remaining 1 cup chocolate chips into reserved crumb mixture.
  • Sprinkle over chocolate filling.
  • Bake 25 to 28 minutes or until topping is firm to the touch.
  • Transfer to wire rack and cool completely.
  • Cut into bars.

Nutrition Facts : Calories 271.2, FatContent 14.9, SaturatedFatContent 6.1, CholesterolContent 20.1, SodiumContent 226.3, CarbohydrateContent 34.4, FiberContent 1.7, SugarContent 25.1, ProteinContent 4.2

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