Kahlúa Truffle Triangles

These luscious Kahlúa truffle triangle cookies are perfect for a party. Because they’re a bar cookie, they’re not fussy to make and they yield a big batch of pretty and delicious treats.–Editors of Fine Cooking

Kahlúa Truffle Triangles Recipe

  • Quick Glance
  • 30 M
  • 1 H
  • Yields about 72 triangles

Ingredients

  • For the crust
  • 6 3/4 ounces (1 1/2 cups) unbleached all-purpose flour
  • 3 ounces (3/4 cup) confectioners’ sugar
  • 1/4 teaspoon salt
  • 6 ounces (3/4 cup) cold, unsalted butter, cut into 10 pieces, more for the pan
  • 1/2 teaspoon pure vanilla extract
  • For the kahlúa truffle filling
  • 1 pound semisweet or bittersweet chocolate, broken into squares or very coarsely chopped
  • 3/4 cup whole or 2% milk
  • 4 ounces (1/2 cup) unsalted butter, cut into 6 pieces
  • 4 large eggs
  • 2/3 cup granulated sugar
  • 2 tablespoons Kahlúa

Directions

  • Make the crust
  • 1. Position an oven rack in the center of the oven and heat the oven to 350°F (175°C). Line the bottom and sides of a 9-by-13-inch baking pan with foil, allowing foil to overhang the long sides of the pan to act as handles for removing the cookie later. Lightly butter the foil.
  • 2. In a food processor, combine the flour, confectioners’ sugar, and salt. Process the ingredients briefly to combine, about 15 seconds. Scatter the cold butter pieces and the vanilla over the flour mixture and process, using short pulses, until the dough begins to form small clumps, 1 to 1 1/2 minutes.
  • 3. Turn the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan in a smooth, even layer. Bake until pale golden, especially around the edges, 22 to 25 minutes. Do not overbake or the crust will be hard and crispy. Transfer the pan to a cooling rack and lower the oven temperature to 325°F (160°C).
  • Make the kahlúa truffle filling and bake the cookies
  • 4. In a medium bowl, melt the chocolate, milk, and butter together over a pot of barely simmering water or in the microwave. Whisk until smooth and set aside to cool slightly.
  • 5. In a stand mixer fitted with a paddle attachment or in a large mixing bowl using a hand-held electric mixer, beat the eggs, sugar, and Kahlúa on medium-high speed until foamy and lighter in color, 2 minutes. Reduce the speed to low and gradually add the chocolate mixture. Stop the mixer and scrape down the bowl and beater. Beat on medium speed until well blended, about 30 seconds.
  • 6. Pour the chocolate batter over the baked crust and spread evenly. Bake until the sides are slightly puffed and a toothpick inserted near the center comes out wet and gooey but not liquid, 30 to 35 minutes. Transfer the pan to a rack. As it cools, the center may sink a bit, leaving the edges slightly (about 1/2 inch) elevated. While the truffle filling is still warm, use your fingertips to gently press the edges down to the level of the center, if necessary.
  • 7. When completely cool, cover with plastic and refrigerate until very cold, at least 12 hours or up to 2 days. Using the foil as handles, lift the rectangle from the pan and set it on a cutting board. Tipping the rectangle, carefully peel away the foil.
  • 8. Using a hot knife, cut the truffle rectangle lengthwise into 1 1/2-inch strips, wiping the blade clean before each cut. Cut each strip on alternating diagonals to make small triangles. Let the truffle cookies sit at room temperature for about 5 minutes before serving. The baked truffle cookies can be refrigerated, wrapped in plastic, for up to two days.

Make ahead and Freeze

  • You can bake these truffle cookies up to one month ahead: Wrap the cooled baking pan in heavy-duty plastic wrap and freeze (no need to cut them into triangles first).
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Comments
Comments
  1. cookie lover says:

    The recipe calls for a 9-by-3-inch baking pan. Do you mean 9-by-13?

    • David Leite says:

      Thank you for your eagle eye! Yes, it should be a 9-by-13 pan and the recipe has been corrected.

  2. Dixie Caviar says:

    Made these for Valentine’s Day. Oh soooo good! My triangles didn’t turn out so lovely, but alas, practice makes perfect.

  3. Kimberley W says:

    In the words of Homer Simpson: Can’t talk now… eating!! Nom, nom, nom… these are SO good!! Not terribly difficult to make either! I will definitely be putting these into the dessert rotation!!

  4. Hannah says:

    I want to make this as an alternative birthday cake. Would this recipe work in a round baking pan?

    • Beth Price says:

      Hi Hannah, we only tested this recipe as a bar cookie in a rectangular pan. If you try it in a round cake pan, your timing might be a bit different. Be sure that you watch the color and the doneness of the edges, otherwise your crust might over bake and shatter when cut.

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