I recommend Ghirardelli chocolate for these because it’s what I used to develop the recipe for their contest. You don’t have to cut these into triangles — squares are fine.

Triple Layer Chocolate Triangles

1 cup unsalted butter, softened (2 sticks)
2/3 cup confectioner’s sugar
1/2 cup plus 2 tablespoons Ghirardelli Unsweetened Cocoa Powder
1 1/2 cups all purpose flour
1/8 teaspoon salt
2 (4 oz) Ghirardelli Milk Chocolate Bars, chopped
1 (4 oz) Ghirardelli Bittersweet Chocolate Bar, chopped
1 oz unsweetened Ghirardelli chocolate, chopped
2 (8 oz) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs, room temperature

Topping:
1 (4 oz) Ghirardelli white chocolate bar, chopped
2 teaspoons butter or oil

Preheat oven to 325 degrees F. Line a 13×9 inch metal pan with non-stick foil or parchment paper.

beat butter and confectioner’s sugar in a mixing bowl until creamy. Beat in the cocoa powder and salt, then add the flour and stir until mixed. Press into bottom of pan and bake for 8 minutes.

Melt the milk and dark chocolate in a bowl set over barely simmering water or in microwave Let cool slightly, then combine softened cream cheese and melted chocolate in a mixing bowl. Using an electric mixer, beat sugar and vanilla into chocolate/cheese mixture; Stir in eggs, one by one, being careful not to over-beat. Spread over chocolate crust and bake for 20-22 minutes. Let cool at room temperature for 1 hour.

Prepare topping. Place white chocolate in a heavy duty freezer bag. Add butter or oil to bag and squeeze it around so that white chocolate has a thin coating of fat. Place bag in microwave and microwave 40 seconds. Rub bag to distribute heat. Repeat until white chocolate is melted. Cut a tiny snip at the bottom corner of the bag and then squeeze white chocolate decoratively over top. Chill for a half hour or so to set white chocolate and chill bars. Makes 24.

Note: I store these in the refrigerator. They travel very well after having been chilled and can sit around at room temperature if being served on a party tray or buffet type situation. But when you are done with them and wrapping up the leftovers, keep them in the refrigerator. Love them and they will love you back. Okay, I need to stop typing now.

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This entry was posted by Anna on Sunday, November 12th, 2006 at 7:13 am and is filed under Cookies -- Bar, Cream Cheese. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.