French Silk Bars

I made these bars for the first time last year, and immediately fell in love with them. The original recipe is from a Better Homes and Garden’s cookie publication, but I have adapted it fairly liberally.

I made them this year as a straight up chocolate cookie, but the flavoring options are endless. After you make the filling, you stir 3 tablespoons of liqueur into it. If you want to stick with chocolate, use creme de cacao. If you feel like mixing things up a bit try creme de menthe, or Kahlua, or Bailey’s, or even framboise. The choice is yours.

These cookies also go exceptionally well with whipped cream, should you find yourself in search of any serving suggestions.

French Silk Bars

• 2 cups chocolate cookie crumbs
• 1/2 cup melted butter
• 1 cup heavy cream
• 6 oz. bittersweet chocolate
• 1/3 cup sugar
• 1/3 cup butter
• 2 egg yolks
• 3 T. creme de cacao (or other liqueur) or heavy cream

1. Preheat oven to 375.
2. Line a 13×9 inch pan with foil.
3. Mix the cookie crumbs with the melted chocolate and press the mixture evenly over the bottom of the pan.
4. Bake for 10 minutes.
5. Meanwhile, combine the cream, chocolate, sugar and butter in a saucepan. Cook and stir over low heat until the chocolate is melted and the mixture is homogenous.
6. Remove from heat and gradually whisk 1/2 of the chocolate mixture into the egg yolks.
7. Whisk the yolk mixture back into the remaining chocolate mixture in the pot and return it to the heat.
8. Cook and stir over medium-low heat until the mixture starts to steam.
9. Remove from heat, stir in the liqueur, and pour into the prepared crust.
10. Refrigerate until set and cut into bars.

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