Chocolate Cashew Truffle Bars Recipe


  • 1 cup unsalted butter (2 sticks)
  • 7 ounces unsweetened chocolate, chopped
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup all-purpose flour, unsifted
  • 1 teaspoon vanilla
  • 1 cup cashews, chopped (see Note)
  • 1/2 cup mini chocolate chips
  • Truffle topping:
  • 9 ounces special dark or semi-sweet chocolate, chopped
  • 3/4 cup whipping cream
  • 1 tablespoon light corn syrup
  • 1 tablespoon unsalted butter, softened
  • 1 cup white chocolate chips (1/2 cup after chopping)
  • 1/2 cup cashews (1/4 cup after chopping)


Preheat oven to 350 degrees F. Line a 9-by-13-inch cake pan with nonstick foil. Set aside.

Bottom brownie layer

  • Melt butter in the microwave in a heat-proof bowl.
  • Whisk in the chopped unsweetened chocolate , stirring until smooth. Beat in sugar until combined.
  • Add eggs, one at a time, beating on medium speed with an electric mixer until well-mixed. Mix in flour and vanilla .
  • Fold in cashews and mini chocolate chips. Pour batter into prepared pan.
  • Bake for 25 minutes. Do not overbake. Cool on a rack to room temperature before adding the topping.

Truffle Topping

  • Pour 1/2 inch of water in the bottom section of a double-boiler and bring to a simmer.
  • Place chopped dark or semi-sweet chocolate in the top section of the double-boiler and place on top of simmering water.
  • Remove from heat and stir chocolate until melted and smooth. Set top bowl of chocolate aside.
  • Empty water from bottom section, add heavy whipping cream and corn syrup.
  • Bring slowly to a boil, mixing to combine.
  • Pour cream mixture into melted chocolate , whisking until smooth. This is the ganache.
  • Let the ganache cool 5 to 7 minutes until it thickens to a custard consistency. Whisk in softened butter. Let cool completely to room temperature, then briskly whisk the ganache until it lightens in color.

Putting Together

  • Lift brownies from the pan using the foil. Peel down the sides. Cut the brownies into 1-inch squares and separate the squares about 1/4-inch apart.
  • Mix white chocolate chips and cashews together. In a hand chopper or food processor, chop until pieces are no more than 1/4-inch in size.
  • Pour chocolate ganache evenly over cut brownies so that it drips down the sides in between each square. Sprinkle with chopped white chocolate and cashews . Let rest at room temperature until chocolate ganache sets up.
  • Store chocolate cashew truffle bars in a covered container to keep them from drying out. Serve these truffle squares at room temperature for best flavor and texture.

Note: Feel free to substitute macadamia nuts , pecans , peanuts, walnuts , or other nuts for the cashews .

Yield: about 72 (1-inch) squares


From Peggy Trowbridge

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