Ho Ho Bar's with homemade Chocolate Ganach

By Niecer

Sinfully good...........better than ho-ho or ding dong you can buy in any store. The URL listed with this recipe is from the ganache. The rest of the recipe is of my own making.

Ingredients

• BROWNIE LAYER
• 2 sticks BUTTER, melted
• 4 eggs
• 2 C sugar
• 1 C flour
• 1/2 C Herhsey's DARK Cocoa
• 1 tsp vanilla
• 1 st FROSTING LAYER
• 2 1/2 TBS flour
• 1/2 C half and half, whole milk or cream (personal preference)
• 1/3 to 1/2 C White Chocolate Chips (personal preference for sweetness)
• 1 stick butter
• 1/2 C sugar
• 1 tsp vanilla
• GANACHE
• 16 oz DARK chocolate chips
• 1 C Heavy Cream

Preparation

Step 1

Pre-heat oven 350. Grease 9 x 13" pan.
Melt 2 sticks butter, then stir in cocoa and 1 tsp vanilla. Whip 4 eggs, adding sugar until frothy and lemon colored. Stir in chocolate mixture, then flour. Pour into pan and bake approx 25 or until set but DO NOT OVER BAKE. Cool completely.

While brownie is baking, make first frosting. Combine flour with cream, stirring until smooth, then add white chocolate chips. Cook over med-low heat until thick like custard, stirring constantly. Chill. Whip butter and sugar until fluffy, then add cooled white chocolate/four mixture and whip again until fluffy. Layer over brownie.

GANACHE
1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
2 .Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache.
Once it’s velvety, let it sit uncovered in refrigerator for about 15 minutes, stirring occasionally, then whipping until thick. Color will lighten as it is whipped. Cover white frosting layer and store in fridge. YUMMY!!