Saturday, May 19, 2012

Heavenly Mocha Pudding Bars With Almond Cookie Crust

Heavenly Mocha Pudding Bars
Oh creamy mocha pudding bars come to Momma.. I had made this for Mother's Day along with The Key Lime Cheesecake Bars. It was such a wonderful day, my husband had worked on the yard and BBQ for me. The kids had made cute little gifts and cards. I couldn't have felt more blessed. Could there be anything better in the world then a almond cookie crust, a layer of cream cheese mixture and topped off with mocha pudding.. I must be in the mood for the summer seasons with all the bar recipes I have been thinking up. This is a fantastic recipe to bring to a party! I mean who doesn't like mocha pudding? This was devoured in our house!


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 Chop Almonds.
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 Add flour and pulse a few times to blend. Add butter and pulse until mixture resembles small pea's. Other wise you can cut butter in using a pastry blender.
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Press crust into a 9x13 pan and bake at 325 degree's for 20-25minutes. Set crust aside to cool.
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Place a bowl over a pan of simmering water. Add water and gelatin. Allow to cook until gelatin becomes clear and runny.
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In a mixer fitted with a whisk attachment add heavy whipping cream and pure vanilla extract.
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Add powdered sugar and beat on medium-high until soft peaks form.
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Gelatin mixture should look like this.
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Drizzle in gelatin mixture into the whipping cream and beat until medium peaks form.
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Whip cream mixture should look like this. Be careful not to over beat and create butter. Place whip cream mixture into a different bowl, set aside in the refrigerator.
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Place softened cream cheese into the mixing bowl fitted with the whisk attachment. Beat on medium-high until light and fluffy. Scraping the sides as needed.
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Add a 1/2 cup of whip cream/gelatin mixture to the cream cheese and mix on low speed and scraping down sides as needed, until whip cream is mostly combined. Repeat 1 cup at a time until all the whip cream is fully incorporated.
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The cream cheese mixture should look like this.
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Spread cream cheese mixture over cooled crust and place in the refrigerator for at least 1 hour.
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In a large sauce pan add sugar, flour, salt and cocoa powder. Mix well until combined. Slowly add coffee and milk 1/4 cup at a time mixing well between additions. Once all the coffee and milk has been added cook over medium heat until mixture comes to a simmer. Cook another 3 minutes until thickened.
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Beat 4 egg yolks in a heat safe container. Add cooked chocolate mixture 1/2 cup at a time to temper the eggs until 2 cups chocolate mixture has been stirred in. Add back to the pudding mixture and stir well. Return to a simmer. Remove from heat and add pure vanilla extract and butter. Stir well and set aside to cool for 15 minutes.
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Spread mocha pudding over the top of the cream cheese mixture, cover and return to the refrigerator for 4 hours.
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Cut mocha bars and top with whip cream.



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Heavenly Mocha Pudding Bars With Almond Cookie Crust

Recipe by Serena Bakes Simply From Scratch
Heavenly-Mocha-Pudding-Bars-With-Almond-Cookie-Crust.jpg
Heavenly Mocha Pudding Bars With Almond Cookie Crust
Prep time: PT25M
Cook time: PT25M
Total time: PT50M
Yield: 12 Servings
Ingredients

For Almond Cookie Crust:
  • 1/4 cup Sliced Almonds, Chopped
  • 1 1/4 cup Whole Wheat Pastry Flour Or All-Purpose
  • 1/4 cup Powdered Sugar
  • 7 tablespoons Butter
Cream Cheese Layer:
  • 1 tablespoon plus 1 teaspoon Water
  • 1/2 teaspoon Unflavored Gelatin
  • 1 cup Heavy Whipping Cream, Cold
  • 5 tablespoons Powdered Sugar
  • 1 tablespoon Pure Vanilla Extract
  • 4 ounces Cream Cheese, Softened
Mocha Pudding Layer:
  • 1 cup Sugar or to taste if you prefer sweeter
  • 3/4 cup All-Purpose Flour
  • 3/4 cup Cocoa Powder
  • 1/4 teaspoon Sea Salt
  • 4 1/2 cups Milk
  • 1 cup Coffee
  • 4 whole Egg Yolks
  • 1 teaspoon Vanilla Bean Extract
  • 2 tablespoons Butter, Softened
Cooking Directions
  1. Preheat oven to 325 degrees.
  2. For Almond Cookie Crust: In a food processor or large bowl add almonds, flour and powdered sugar.
  3. Pulse or mix until well blended. Add butter to food processor and pulse until pea sized chunks. Otherwise use a pastry cutter and cut butter in until small pea sized pieces.
  4. Place crust mixture into a ungreased 9x13 pan. Press crust mixture evenly in the pan.
  5. Place in oven and bake for 20-25 minutes until just starting to brown.
  6. Remove from oven and cool completely.
  7. For Cream Cheese Layer: Place a bowl over a pan of barely simmering water.
  8. Add water and gelatin to the bowl. Allow to cook until gelatin becomes clear and runny.
  9. In a mixer fitted with a whisk attachment add whipping cream, powdered sugar and vanilla. Beat over medium-high until soft peaks form.
  10. Drizzle in gelatin mixture while beating over medium-high until whip cream resembles clouds. Be careful not to over beat or it will create butter.
  11. Remove whip cream mixture to a separate bowl and refrigerate while beating cream cheese.
  12. In the same mixing bowl add cream cheese and beat with whisk attachment until light and fluffy over medium-high. Scrape the sides as needed.
  13. Add 1/2 cup whip cream mixture and beat over low until almost combined. Scrape the sides of bowl between additions.
  14. Repeat with remaining whip cream 1 cup at a time until all whip cream is incorporated and fully combined.
  15. Spread cream cheese/whip cream mixture over the top of the cooled almond cookie crust. Cover and refrigerate 1 hour.
  16. Mocha Pudding Layer: Mix sugar,flour, cocoa powder and salt into a large sauce pan and stir until lump free.
  17. Slowly drizzle in coffee and milk while stirring over medium heat. Cook and stir over medium heat until mixture thickens and is bubbly, about 5 minutes. Make sure to stir around edges well. Remove from heat.
  18. Whisk egg yolks.
  19. Take 1/2 cup mocha mixture and whisk continually while adding to the egg yolks. Continue to add mocha mixture until a total of 2 cups chocolate mixture has been added. Add egg mixture back into the mocha mixture and return to medium heat stirring continually until mixture starts to bubble, about 2 minutes and remove from heat. Add vanilla and butter, stir until fully combined.
  20. Allow mocha pudding to cool for 15 minutes, stirring as needed to help cool and prevent a skin from forming over the top.
  21. Spread mocha pudding over the cream cheese layer. Cover and refrigerate for 4 hours.
  22. Serve with sweetened whip cream.

25 comments:

  1. Following via Aloha Friday. Wow am I glad to find this yummylicious blog! Have a great weekend!

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  2. Wow! Mouth-watering, Serena! So impressive, especially that you made every layer from scratch, even the pudding! Yum! Hope you are having a great weekend! xoxo

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  3. I have nominated you for the One Lovely Blog Award! Stop by my blog for the details :) Have a good day!

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  4. Serena, yes, come to momma for sure! This looks delicious. It reminds me of a dessert my mom used to make and still makes, only it wasn't all from scratch. I LOVE that yours is all from scratch and a mocha layer. Mmmmm, Yummy to my tummy! Have a great weekend!

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  5. Oh my, these do look heavenly!
    Thanks for posting all the step by step pictures, that always helps. =)

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  6. These sound amazing! I'm a new follower to your fun blog from the Aloha Blog Hop!

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  7. That looks so delicious!! Great picture too!

    New follower from my Aloha Friday Blog Hop! Thank you for joining the hop!

    I followed you on all the sites you have on your page.

    Please follow me back if you have time!!

    www.whatjeanlikes.com

    ReplyDelete
  8. Mmmmm....so cool and decadent! Perfect for our heat wave this week :)

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  9. wow! what a treat...looks and sounds fabulous!!

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  10. Breakfast!! I shouldn't be looking at this when I', hungry but I can't take my eyes off it.

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  11. Sounds interesting and delicious.

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  12. Yum! Those bars look seriously decadent!

    I've nominated you for the One Lovely Blog award. See it here: http://treatstrinkets.blogspot.com/2012/05/dark-chocolate-dreams-cupcakes.html#

    ReplyDelete
  13. OMGoodness!!! My mouth is watering and I want some of these right now, lol. Gorgeous photo and great recipe!!! Thanks for sharing =))

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  14. Gosh! These is soo tempting! Looks & sounds interesting! Love the delicious layers! YUM!

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  15. I love the almonds in the crust. Found you at the Sasse Life!

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  16. Yummy! looks awesome. Thanks for the follow- following back!

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  17. I think this is awesome and looks soo good! I think I will make this for Memorial Day! I am a new follower!

    Warmest Regards,
    Annamaria
    www.ArtByASM.BlogSpot.com
    www.Facebook.com/ArtistaASM

    ReplyDelete
  18. Fantastic recipe, Serena! I loved this. I am saving it and definitely going to try for my kids. The mocha layer sounds the yummiest. Your's came out perfectly...I am craving for this now.

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  19. Tried this recipe but it didn't come out looking as appetizing as yours!! :)

    Your post was featured in my Monday Bytes favorite posts of the week!! Check it out here and grab a badge if you want!

    http://www.whatjeanlikes.com/2012/05/monday-bytes-3.html

    ReplyDelete
  20. these look so delicious! Hope things are good with your son...been thinking about you.

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  21. Oh I am drooling over the yumminess you've whipped up here.

    Aloha,
    Just stopping in to say "hi" from the Aloha Friday Hop. Thanks for rockin' with us!!!

    xoxo,
    Nicole
    localsugarhawaii.com

    ReplyDelete
  22. Heavenly is correct! These look insanely delicious! Thanks for sharing this fantastic recipe. :)

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  23. I never heard of mocha pudding it sounds amazing and with almond... heavenly. Please share this on my foodie friday party today.

    ReplyDelete

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