Last year for our Movie Monster Munchies party I made delicious peanut butter bars topped with a black raspberry infused ganache. Each of these bars was decorated with an edible image of a monster movie poster. I own an edible image printer and have the luxury of being able to print my own edible images to put on chocolates and desserts.
You don’t have to own an edible image printer in order to create your own desserts, you can have your local bakery print out an image for you. The edible images are really great if you are pressed for time, but want a really amazing looking dessert for your party. No fussy decorating involved. The edible image is printed on a frosting sheet and the inks are totally safe to consume. The sheets are rigid enough to go through a printer, but once placed on a frosted cake or cookie, the sheet becomes one with the frosting.
I wanted to share this yummy recipe with you. I created this recipe for a contest using a store bought cookie mix. My recipe didn’t win a prize, but everyone at my party thought it sure was a winner!
1 pouch Betty Crocker Peanut Butter Cookie Mix
3 tablespoons vegetable oil
1 tablespoon water
Black Raspberry Infused Ganache
12 ounces semi-sweet chocolate, finely chopped (or 2 cups chips)
1/2 cup heavy whipping cream
2/3 cup black raspberry all fruit spread
Preheat oven to 350 degrees. Line a 9″ x 13″ pan with non-stick aluminum foil or parchment paper leaving enough overhang to be used as handles to remove bars from pan.
In a mixing bowl, combine cookie mix, oil, water and egg until a soft dough forms. Press dough into the bottom of the prepared pan. Bake for 11-15 minutes. Cool on a wire cooling rack.
Fill the bottom pot of a double boiler with 1 inch of water. Heat over low heat. Pour chocolate and cream into the top bowl and set over the pan of simmering water. Stir frequently until chocolate is melted. Remove from heat and stir in black raspberry all fruit spread. Stir until smooth and shiny. If needed, return to heat and stir in order to melt the fruit spread. Pour mixture evenly over crust. If adding frosting sheets, add after bars set up for about 15 minutes.
Let bars sit at room temperature at least one hour before cutting.