Maple Chip Blondies #Choctoberfest Welcome Back Everyone to #Choctoberfest! I hope you’re enjoying all of the fantastic recipes that are being shared this week during #Choctoberfest. I have been busy myself visiting all of the other bloggers and there are so many yummy, chocolaty recipes! …
Mini M & M Blond Blondies Mini M & M Blondies are made with just a few ingredients. The two main ingredients found in blondies, that make them special and distinguish them from their famous chocolate brownie relatives, is the butter and brown sugar. Whereas …
Golden Gate Bars made with Ghirardelli
Golden Gate Bars featuring Ghirardelli Brownie Mix doesn’t call for just any Ghirardelli brownie mix, it calls for Ghirardelli “New” Salted Caramel Brownie Mix. The minute I picked up the box, turned it around and saw this recipe on the back of the box, I knew I was going to go right home and immediately make these Golden Gate Bars. Anytime I see a recipe that has layers involved, I’m on it. Anything with layers, just seems too scream delicious!
Three Layers or Four?
Golden Gate Bars start off with one of my favorite type of layers, a shortbread crust. Any bar that starts off with a shortbread crust is fine with me. Light, buttery and crispy. For this recipe, the caramel pouch (included) is spread over the baked shortbread crust, technically making this the second layer. The brownie mix is combined with water, oil and egg. The batter is spread over the caramel layer and then baked for 40 minutes. The fourth layer is…
The fourth layer on these already delicious bars is an Easy Ganache. What is Ganache? Ganache [gahn-AHSH] A rich icing/filling made of semisweet chocolate and whipping cream, heated and stirred together until the chocolate has melted. The mixture is cooled until lukewarm and poured over a cake or torte. The ganache on Golden Gate Bars is made with heavy cream and Ghirardelli semi-sweet chocolate chips. Yum!
Ganache souffle’ is made from the same base ingredients as ganache but often contains a tablespoon or so of rum or cognac. When cooled to room temperature, the mixture is whipped to approximately twice its original volume. Where as ganache is used to glaze cakes, pastries and tortes, ganache souffle’ is generally used to fill them. Well, doesn’t that sound good!