Bars
Vienna Chocolate Bars
2 sticks butter
2 egg yolks
1 1/2 C sugar
2 1/2 C flour
1 (10 oz.) raspberry jelly (seedless)
1 C semi sweet chocolate chips
1/4 tsp. salt
4 egg whites
Preheat oven to 350. Cream butter with egg yolks
and 1/2 cup sugar. Add flour and knead with
fingers. Pat batter out with fingers on greased
cookie sheet to about 3/8″ thickness. Bake for
15 to 20 minutes until lightly browned. Remove
from oven. Spread with jelly and top with
chocolate chips. Beat egg whites and salt until
stiff peaks form. Fold in remaining cup of
sugar. Gently spread on top. Bake for
additional 24 minutes. Cool and cut into 2″x2″ bars.
Black and White Chocolate Bars
1 lb Real white chocolate, melted
1 lb Chocolate chips; melted
3/4 c Evaporated milk
1/4 c margarine
1 ts Vanilla (or other extract)
1/2 c Toasted hazelnuts (or walnuts)
To ensure that the recipe will set up properly, do not use white baking
confections that are not real white chocolate. The word “cocoa” should
appear in the ingredients.
Line the inside of an 8″ square baking pan with plastic wrap and set
aside.
Toast nuts by placing on a cookie sheet and baking in pre-heated 350
degrees F. oven until skin begins to flake off. Remove skins by rubbing
with a clean towel. Chop nuts with a knife, or pulse in a food
processor.
Melt chocolate in a separate medium-sized bowls over double boilers.
Combine and melt the evaporated milk and GoldůnůSoft margarine
over medium heat. Remove from heat and reserve.
Add half the milk and margarine mixture to the melted chocolate chips.
Mix well, pour into lined baking dish, an spread evenly. Refrigerate a
few minutes.
Add balance of milk mixture to the melted white chocolate, then add
the vanilla and mix until well blended.
Smoothly spread the mixture over the first layer and top with nuts.
Refrigerate until firmly set (24 hrs.) and cut into bars. Store chilled.
Oat and Nutty Toffee Bars
Ingredients:
2 ¼ cups flour ¾ cup light brown sugar 1 cup softened margarine or butter 1 large egg (beaten) 2 cups semi-sweet chocolate chips 1 cup chopped walnuts 14 oz sweetened condensed milk 10 oz bag Heath Almond Toffee bits
1 cup oats
Directions:
Mix flour, oats, and brown sugar in a mixing bowl. Add butter until crumbly. Add egg and mix well. Stir in 1 ½ cups chocolate chips and all walnuts. Reserve 1 ½ cups mixture. Press remaining crumb mixture onto bottom of a 13” x 9” baking pan that was sprayed with non-stick cooking spray. Bake at 350 degrees for 10 minutes. Pour sweetened condensed milk evenly over hot crust. Top with all Heath Almond Toffee bits. Sprinkle reserved crumb mixture and remaining ½ cup chocolate chips over top. Return to oven and bake for 25 to 30 minutes or until golden brown. Remove from oven, cool, and cut into bars. Or using a cookie cutter, cut into desired shapes.
Chocolate Caramel Coconut Cookie Bars
Ingredients:
¾ cup of butter 12 oz. milk chocolate chips ¼ cup of Cocoa 1 ¼ cups of peanut butter 2 cups of graham cracker crumbs 15 caramels melted ½ cup of powder sugar 2 teaspoons of butter 1 ½ cups of chopped almonds 2 teaspoons of water 2 ½ cups of coconut ½ cup of chopped almonds 1 can of condensed milk
Directions:
Melt ¾ cups of butter in the microwave. Add the graham crackers, cocoa, and powder sugar. Spread mixture in a 9 x 13 pan.
Drizzle some condensed milk over the crust. Put 1 ¼ cup of coconut on the crust and drizzle condensed milk over the coconut. Layer 1 cup of almonds on top of the coconut and drizzle condensed milk over the almonds. Put remaining 1 ¼ cups of coconut on top and drizzle the remaining condensed milk. Pat down and bake for 20 minutes at 350.
Melt the chocolate chips and peanut butter in a small pan. Spread on top of warm cookie layer. Let cool in refrigerator.
Melt caramels, 2 teaspoons of water and 2 tsp. butter in microwave. Pour over cooled cookie layer. Sprinkle with 1/2 c. chopped almonds.
Red Raspberry Chocolate Bars
Ingredients:
2 ½ cups of all-purpose flour 1 cup of sugar ¾ cup of finely chopped pecans 1 cup (2 sticks) of cold butter 1 egg, beaten 1 jar (12 ounces) seedless red raspberry jam 1 2/3 cups of milk chocolate chips
Directions:
Preheat the oven to 350. Grease a 13 x 9 x 2 inch pan.
Stir together flour, sugar, pecans, butter, and eggs in a large bowl. Cut in the butter with a pastry blender or fork until the mixture resembles course crumbs. Set aside 1 ½ cups of the crumb mixture. Press the remaining crumb mixture into the bottom of the pan. Spread jam overtop and sprinkle with chocolate chips. Sprinkle the remaining crumb mixture evenly overtop.
Bake 40 to 45 minutes or until lightly browned. Cool completely in the pan. Cut into bars.
Caramel Filled Chocolate Bars
1 German Chocolate cake mix
3/4 c Margarine, melted
14 oz Bag caramels
2/3 c Evaporated milk, divided
1 c Chocolate chips
1 c Walnuts, chopped
Melt caramels and 1/3 cup evaporated milk over hot water or in
microwave, stirring every thirty seconds. Keep warm.
Mix the cake mix, margarine and 1/3 cup evaporated milk and beat
well. Spread 1/2 the batter in a greased 9×13 inch pan. Bake for 6
minutes at 350 degrees. Cool about 2 minutes. Spread caramel
mixture over baked layer and sprinkle with chocolate chips. Stir 1/2
cup nuts into remaining 1/2 of batter and drop by half teaspoonful
over top. Sprinkle with remaining 1/2 cup nuts. Return to oven and
bake for 18 minutes at 350 degrees. Cool in pan and cut into 1 1/2
inch squares.
Chewy Chocolate Orange Bars
2 c Cake flour
3/4 ts Baking powder
1/2 ts Salt
1 1/2 c Quick-cooking oats
1 c Dark-brown sugar, packed
2 Egg whites
Raisin Puree
3/4 c Chopped bittersweet chocolate
1/3 c Toasted walnuts, optional
1 tb Grated orange zest
Sift together flour, baking powder and salt into large bowl. Stir in oats
and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin
Puree. Stir into flour mixture along with chocolate, walnuts, and
orange zest just until blended. Spoon in 9-inch-square baking pan
sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to
30 minutes. Cool. Cut into 24 bars.
Chocolate Bars
2 c All-purpose flour;
1 c Sugar;
1/2 c Cocoa;
1 ts Baking soda;
Dry substitute equal to 1/3 cup sugar
1/2 ts Cinnamon;
1/2 ts Salt;
1 c Margarine (2 Sticks); at room temperature
2 lg Eggs;
2 ts Vanilla;
1/2 c Semisweet chocolate chips;
Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon,
and salt in a mixer bowl and mix a low speed to blend well. Add
margarine, eggs, vanilla and water, and mix at medium speed to blend
well. Spread batter evenly in an 11″ by 15″ jelly roll pan that has been
sprayed with pan spray or greased with margarine. Bake at 325
degrees for 20 to 25 minutes, or until bars pull away the sides of the
pan and a cake tester comes out clean from the center. Place on wire
rack and sprinkle chocolate chips evenly over the top of the hot bars.
Mark four by eight and cool until chocolate has hardened. Cut as
marked. (Might be a good idea to cut even more sugar out of this.)
Chocolate Candy Bar
1 Envelope SF Hot Cocoa Mix
2 tb Cold water
2 tb Golden raisins; or –
1 ts Peanut butter; or
1 ts Chopped nuts
In small bowl stir cocoa mix with water. Save envelope that mix came
- Stir in raisins or peanut butter or nuts. Spoon mixture back into
cocoa envelope. Fold over top and let stand against wall in bottom of
freezer for about 4 hours. When frozen peel off envelope and eat.
Tastes like fudge.
Chocolate Caramel Nut Bars
14 oz Bag caramels, remove wrappers
5 oz Can evaporated milk
1 Box German chocolate cake mix with pudding
1/2 c Margarine, melted
1 1/2 c Walnuts, chopped
6 oz Semisweet chocolate chips
Melt caramels with 1/3 cup milk in the microwave. Stir until smooth.
Combine remaining milk, mix and margarine. Mix well. Press half of
cake mixture into the bottom of a greased 13 x 9 baking pan. Bake
350 degrees for 6 minutes. Sprinkle with 1 cup walnuts, chocolate
pieces over the crust; top with caramel mixture spreading to the edges
of the pan. Top with teaspoonfuls of remaining cake mixture. Sprinkle
with walnuts — press lightly into the top. Bake for 350 degrees for 20
minutes. Cool slightly; cut into bars.
Chocolate Cheese Bars
1 Devil’s Food Cake Mix (with or without pudding in it)
8 oz Cream cheese, softened
1/3 c Oil
3 Eggs (divided use)
1/4 c Sugar
6 oz Semi-sweet chocolate chips
1/2 c Walnuts or pecans, chopped
Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup.
Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake
for 15 minutes at 350 degrees. Remove and sprinkle top with
chocolate chips and walnuts.
Beat cream cheese, sugar and remaining egg until light and smooth.
Spread over chocolate chips and walnuts. Sprinkle with reserved
crumb mixture. Return to oven and bake for 15 minutes longer. Cool
and cut into bars. Makes 16 servings.
Chocolate Cherry Bars
1 pk Fudge cake mix
1 cn (21 oz.) cherry pie filling
1 ts Almond extract
2 Eggs; beaten
Frosting: 1 cup sugar 5 Tablespoons butter or margarine 1/3 cup milk
6 ounces semi-sweet chocolate chips
Preheat oven to 350. Grease and flour a 9×13 inch pan. Combine all
ingredients for bars in a mixing bowl and stir by hand until mixed.
Spread batter in prepared pan and bake 25-30 minutes. Be careful not
to over-bake. Cool on rack.
To make frosting, combine sugar, butter and milk in small saucepan.
Boil, stirring constantly, for 1 minute. Remove from heat, add
chocolate pieces and stir until smooth. Pour over cooled bars.
Chocolate Chip Bars
3/4 c Brown Sugar firmly packed
1/2 c Butter or margarine
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 ts Vanilla
6 oz Chocolate pieces
1/2 c Chopped walnuts
Cream together sugar and butter. Beat in egg. Stir in dry ingredients;
add vanilla and mix. Fold in chocolate and nuts. Spread in greased 15
x 10-inch pan (this will be a thin layer of batter). Bake in 375 degree
oven 12 to 15 minutes. Cool slightly before cutting into 48 squares.
Chocolate Bliss Bar
Ingredients:
1 cup melted margarine 1 cup flour 2 cups sugar 4 ounces baking chocolate
3 eggs 1 ½ teaspoons vanilla
¾ cup mini chocolate chips
Directions:
Combine cooled margarine, sugar, melted baking chocolate and vanilla. Add eggs one at a time. Add flour. Mix well. Place in a greased 13” x 9” baking pan. Sprinkle with ¾ cup mini chocolate chips. Top with cream cheese topping. Bake at 350 F for 45-50 minutes or until center is almost set. Remove from oven and top with chocolate fudge frosting. Cool. Cut into bars. Garnish bars with chocolate curls and/or fresh raspberries if desired.
Chocolate Chip Cookie Bars
3/4 c Firmly packed brown sugar
1/2 c Sugar
1/2 c Margarine or butter,softened
1/2 c Shortening
1 1/2 ts Vanilla
1 Egg
1 3/4 c All purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Semi-sweet chocolate chips
1/2 c Chopped nuts or shelled
Sunflower seeds (opt)
Heat oven to 375 degrees F. In large bowl, combine brown sugar,
sugar, margarine and shortening; beat until light and fluffy. Add vanilla
and egg; blend well. Stir in flour, baking soda, and salt; mix well. Stir
in chocolate chips and nuts. Spread in ungreased 13 x 9-inch pan.
Bake for 15 to 25 minutes or until light golden brown. Cool completely.
Cut into bars.
Oohey Gooey Bars
Ingredients:
2 cups of chocolate graham cracker crumbs ½ cup of butter or margarine 1/3 cup of granulated sugar
Preheat the oven to 350. Combine the graham crackers crumbs, butter, and sugar in a medium sized bowl. Press mixture into the bottom of a 13 x 9 inch baking pan. Set aside.
Topping Ingredients:
½ package of Chocolate chips ½ package of Peanut Butter Chips 1 can of sweetened condensed milk 1 teaspoon of vanilla extract 1 cup of coarsely chopped peanuts
Microwave 1 cup of chocolate morsels, sweetened condensed milk, and vanilla extract on high for 1 minute. Stir and then microwave for an additional 10-20 seconds or until the topping is smooth. Pour topping mixture over the crust. Top with the remaining chocolate morsels and nuts.
Bake for 20 to 25 minutes or until edges are bubbly. Cool completely. Cut into bars and enjoy a delicious treat
Premier Key Lime Bars
Preparation: Preheat oven to 350 degrees. Grease an 8 – inch square baking dish. Recipe makes 9 servings.
Ingredients:
¼ cup butter, softened ¼ cup sugar 1 teaspoon grated lime rind 1/8 teaspoon salt 1/8 teaspoon lemon extract 1 cup flour ½ cup unsweetened coconut 1 cup macadamia nuts, chopped ½ cup premier white chips
Filling: 2/3 cup sugar 3 Tablespoons all-purpose flour ¾ teaspoon baking powder 1/8 teaspoon salt ½ cup fresh key lime juice 3 eggs
Directions:
Place first five ingredients in a medium bowl; beat with a mixer at medium speed until creamy (about 2 minutes). Gradually add 1 cup flour to butter mixture, beating at low speed until mixture resembles course meal. Then add nuts, white chips and coconut. Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of 8-inch square baking pans; set remaining 2/3 cup flour mixture aside. Bake for 12 minutes or until just beginning to brown. For filling combine 2/3 cup sugar, 3 tablespoons flour, baking powder, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add lime juice eggs, stirring with a whisk until smooth. Pour mixture over crust. Bake for 12 minutes. Remove pan from oven (do not turn oven off); sprinkle remaining 2/3 cup flour mixture evenly over egg mixture. Bake an additional 8 to 10 minutes or until set. Remove from oven; cool in pan or a wire rack. Melt white chips and drizzle over top in any pattern. Grate lime zest to garnish. Cut in desired shape and serve.
Chocolate Chip Cranberry Cheese Bars
1 c Butter or margarine, (2 sticks or 1/2 LB)
1 c Brown sugar; packed
2 c Flour
1 1/2 c Rolled oats
2 ts Orange zest; grated
1 pk Semisweet chocolate chips, 12oz
1 c Cranberries; dried (4oz)
1 pk Cream cheese; (8oz)
1 1/4 c Sweetened condensed milk, (1 can at 14oz)
Beat butter and brown sugar in large bowl until creamy; beat in flour,
oats and orange peel until crumbly. Stir in chocolate chips and
cranberries; reserve 2 cups mixture. Press remaining mixture onto
bottom of greased 13-by-9-inch baking pan. Bake at 350 degrees 15
minutes.
Beat cream cheese in small bowl until smooth. Gradually beat in
sweetened condensed milk. Pour over hot crust; sprinkle with reserved
oat mixture. Return to oven and bake 25 to 30 minutes or until center
is set. Cool in pan on wire rack.
Makes about 3 dozen.
Chocolate Chip Nut Bars
1/2 c Margarine
2 c Brown sugar, packed
1 ts Vanilla
2 Eggs
1 1/2 c Flour
2 ts Baking powder
1 ts Salt
1 c Chipits
1 c Nuts
Melt margarine in large pot. Remove from heat and add sugar and
vanilla. Stir well. Add eggs, one at a time. Stir together flour, baking
powder, and salt. Add to pan and mix well. Spread in pan 9X13.
Sprinkle with nuts and chipits over surface and press down lightly.
Bake at 350 for 35-40 minutes. Cool and cut into bars.
Chocolate Crunch Bars
1/2 c Honey
1/3 c Margarine
1/4 c Cocoa Powder, Sweetened —
1 c Granola
1 c Dry Milk
Blend together everything except the granola to a stiff dough. Knead in
the granola, or roll the shaped bars in granola.
Carob powder may be used also.
Chocolate Delight Bars
1/2 c Margarine — softened
1 Egg yolk
2 tb Water
1 1/4 c Flour
1 ts Sugar
1 ts Baking powder
12 oz Chocolate chips
3/4 c Sugar
2 Eggs
6 tb Margarine — melted
2 ts Vanilla
1 c 2c nuts — chopped fine
Combine the first six ingredients and mix till smooth. Mixture will be
very stiff. Press into a greased 9″x13″ pan. Bake 10 minutes at 350
degrees F. Remove from oven and sprinkle with chocolate chips.
Return to oven for 1 minute. Spread melted chips over the crust. Beat
eggs till thick, then beat in sugar. Stir in melted margarine, vanilla and
nuts. Spread over chocolate. Bake 30-35 minutes at 350 degrees F.
Cut into 48 squares when cool.
Chocolate Fudge Bars
1 Stick Butter
2 oz Unsweetened Baking Chocolate Squares
1 c Sugar
2 Eggs
1 c Flour
1/2 ts Salt
1/2 ts Baking Soda
1/2 ts Vanilla Or Peppermint Extract
1 c Chocolate Chips
Glaze
1 c Powdered Sugar
1 tb Milk — or more
Melt the butter and the unsweetened chocolate.
When the bowl is cool, add the sugar, beat in the eggs, mix in the
flour, the salt, and the baking soda. Add the vanilla. Spread into a
greased jellyroll pan.
Sprinkle with the chocolate chips, and bake at 350 F for 8 minutes or
so.
Glaze: Mix up the ingredients. It should be like a glaze that will pour,
thickly. Add a couple of drops of food coloring if desired. When the
cookies come out of the oven, spread the glaze. Cool slightly, and cut
while still warm.
Chocolate Maple Nut Bars
1 1/2 c Flour; unsifted
2/3 c Sugar
1/2 ts Salt
3/4 c Margarine or butter; cold
2 Eggs
14 oz Sweetened condensed milk
1 1/2 ts Maple flavoring
2 c Nuts; chopped
1 c Semi-sweet chocolate chips
Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar
and salt; cut in margarine until crumbly. stir in 1 beaten egg. Press
evenly in a 9×13″ pan. Bake for 25 minutes. Meanwhile, in medium
bowl, beat sweetened condensed milk, remaining egg and flavoring;
stir in nuts. Sprinkle chocolate chips evenly over the prepared crust.
Top with the nut mixture. Bake for 25 minutes more or until lightly
brown. Cool. Cut into bars. Store tightly covered at room temperature.
Makes 24 – 36 bars.
Chocolate Marshmallow Bars
2 oz Unsweetened chocolate
1/2 c Butter
1 c Sugar
2 Eggs
1/2 c Flour
1 ts Vanilla
1 c Chopped pecans
16 Large marshmallows
Preheat oven to 350 degrees F. Grease an 11 1/2 x 7 baking pan. Melt
chocolate and butter in top of double boiler over hot water. Set aside.
Cream sugar and eggs until light and fluffy. Add flour. Beat. Add
melted chocolate and butter. Beat well. Mix in vanilla and pecans.
Pour into prepared pan. Bake 18 minutes. Remove from oven and
cover with marshmallows. Return to oven and bake until
marshmallows are lightly browned.
Cool slightly and cut into bars.
Chocolate Meringue Bars
1/2 c Margarine
1/2 c Sugar
1/2 c Brown sugar
2 Eggs — separated
1 ts Vanilla
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
3 tb Milk — or water
6 oz Chocolate chips
1 c Brown sugar
1/2 ts Vanilla
1/2 c Nuts — , optional
Beat margarine, sugars, egg yolks, and 1 tsp. vanilla. Mix dry
ingredients, and add with milk. Spread in 9″x13″ pan. Sprinkle with
chocolate chips. Beat egg whites to soft peaks, beat in brown sugar
and vanilla. Fold in nuts. Spread carefully over chips. Bake 30-35 min.
at 325 degrees F.
Chocolate Pecan Cheesecake Bars
1 pk Chocolate cake mix
1/2 c Butter or margarine — Softened
1 Egg
1/2 c Pecans — chopped
Filling:
8 oz Cream cheese — softened
14 oz Sweetened condensed milk
1 ts Vanilla
1 Egg
Heat oven to 350. Grease 13 x 9 pan. In large bowl, combine cake
mix, margarine and egg; mix at low speed until combined. Stir in
pecans. Reserve 1 cup for topping; set aside. Press remaining mixture
evenly in bottom of greased pan. Beat cream cheese in medium bowl
until fluffy. Add remaining filling ingredients and beat at medium speed
until smooth. Pour over crust; sprinkle with reserved topping. Bake at
350 for 35 to 40 minutes. Cool completely. Cut into bars. Store in
refrigerator.
Chocolate Raisin Bars
1 3/4 c All-purpose flour
1 pn Salt
8 ts Potato flour
3/4 c Butter
1/3 c Raisins; chopped
8 oz Semisweet chocolate pieces
1/4 c Vanilla sugar
Preheat oven to 350 F (175 C). Sift all-purpose flour, salt, potato flour
and vanilla sugar into a medium-size bowl. Cut in butter until mixture
forms coarse crumbs; mix in raisins. Mix together to form a soft
dough. Roll out dough on a floured surface to a rectangle slightly
smaller than an 11″ x 7″ baking pan. Place rolled-out dough in pan;
press to fit. Smooth top; prick well. Bake about 25 minutes or until
very lightly browned. Cool a few minutes. Using a sharp knife, mark
through surface of mixture with lines to use as a guide for cutting. Let
cool in pan. Cut mixture in 20 squares; remove from pan. Place
chocolate in a small bowl over a pan of gently simmering water; stir
until melted and smooth. Line a baking sheet with foil. Dip bars in
chocolate, coating evenly; lift out with a fork and tap gently on side of
bowl to remove excess chocolate. Place on foil. Place baking sheet in a
cool place until chocolate sets. If desired, any remaining chocolate can
be piped over bars for decoration.
Chocolate Raspberry Bars
1 1/2 c Rolled oats
1/2 c Unbleached flour
1/2 c Almonds, ground
pn Salt
1 ts Ground cinnamon
1/3 c Tiny semi-sweet chocolate chips
2 Eggs
1/2 c Maple syrup
1/2 c All-fruit raspberry jam
In a medium bowl, combine the oats, flour, almonds, salt, cinnamon
and chocolate chips.
Combine the eggs and maple syrup in a small bowl and whisk until
very well combined. Pour into the oat mixture and combine well. About
halfway through the mixing it will become much easier if you use your
hands.
Scoop half of the dough into the bottom of a 9-inch glass pie dish and
smooth it out, going up the side a little bit, to make a smooth layer. If
the dough is too sticky to work with, wet your hands and use them to
press it in.
Spread the jam evenly over the dough in the pie dish. Then use your
hands to very gently distribute the remaining dough over the the jam.
In some places the jam might squish up over the top of this new layer
of dough, but that is OK.
Microcook, uncovered, at full power (100%) until the dough feels dry
to the touch, about 5 minutes. The raspberry jam will be bubbly and
very runny, but let it cool completely before cutting into bars and it will
be fine.
Makes 12 bars.
Chocolate Walnut Bars
Crust:
1 1/2 c Flour 1/2 c Margarine 1/4 c Brown sugar 3/4 c Corn syrup 2 tb
Margarine; melted 1 ts Vanilla 12 oz Chocolate chips
Filling:
3 Eggs 3/4 c Sugar 1 1/2 c Walnuts; chopped
For crust, beat flour, margarine and brown sugar in small mixer bowl
until crumbly. Press into greased 13 x 9 pan. Bake in preheated 350
oven for 12 to 15 minutes. For filling, beat eggs, sugar, corn syrup,
margarine and vanilla in medium bowl with wire whisk. Stir in morsels
and walnuts. Pour over crust. Bake in preheated oven for 25 to 30
minutes or until set. Chill for a few minutes before cutting.
Chocolaty Poppers
1/2 c Land O’Lakes Butter
10 1/2 oz Marshmallows, miniature
2 oz Semi sweet chocolate
1 c All purpose flour
1 ts Vanilla extract
1 c Salted peanuts
6 c Popcorn
Combine butter, marshmallows and chocolate in a 2 quart saucepan.
Cook over low heat, stirring constantly, until melted and well blended.
Remove from heat. Gradually add flour and salt, mixing well. Stir in
vanilla and peanuts. Pour over popcorn, mixing well. Press into well
greased 13×9 inch pan. Bake at 350 degrees for 10 to 12 minutes.
Cool; cut into bars. Dust with confectioners sugar, if desired.
Congo Bars
2 3/4 c Unbleached All-Purpose Flour
2 1/2 ts Baking Powder
1/2 ts Salt
3 lg Eggs
2 c Brown Sugar, Firmly Packed
1 ts Vanilla
2/3 c Vegetable Oil
6 oz Chocolate Chips, 1 Cup
Sift the flour, baking powder and salt together, blending well. In a
separate bowl, beat the eggs. Add the sugar, vanilla and oil. Stir in the
dry ingredients, then add the chocolate chips. Spread on a greased
jelly-roll pan and bake for 15 to 20 minutes in a preheated 350 Degree
- oven. Cool slightly before cutting.
Crunchy Chocolate Peanut Butter Bars
1/2 c Light corn syrup
1/3 c Brown sugar, packed
1 c Peanut butter
3 c Rice cereal
1 c Semi-sweet chocolate pieces
2 ts Vanilla
In a 2 quart saucepan, combine corn syrup and brown sugar,. Cook
and stir till mixture comes to a full boil. Stir in peanut butter. Remove
from heat. Stir in cereal, chocolate pieces and vanilla. Stir in cereal,
chocolate pieces and vanilla. Press into an ungreased 9x9x2 inch pan.
Chill 1 hour. Cut into bars.
Deluxe Chocolate Marshmallow Bars
3/4 c Butter or margarine
1 1/2 c Sugar
3 Eggs
1 ts Vanilla extract
1 1/3 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
3 tb Baking cocoa
1/2 c Chopped nuts, optional
4 c Miniature marshmallows
Topping:
1 1/3 c Chocolate chips (8 oz.)
3 tb Butter or margarine
1 c Peanut butter
2 c Crisp rice cereal
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat
until fluffy. Combine flour, baking powder, salt and cocoa; add to
creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll
pan. Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly
over cake; return to oven for 2-3 minutes. Using a knife dipped in
water, spread the melted marshmallows evenly over cake. Cool.
For topping, combine chocolate chips, butter and peanut butter in a
small saucepan. Cook over low heat, stirring constantly, until melted
and well blended. Remove from heat, stir in cereal. Spread over bars.
Chill.
Peanut Butter Oatmeal Bars
1 ¾ cups flour 1 ¼ cups light brown sugar 1 cup butter or margarine, softened 1 large egg 2 cups milk chocolate chips
1 cup oats ¼ teaspoon salt 1 cup creamy peanut butter 1 teaspoon vanilla 14 ounces sweetened condensed milk
Heat oven to 350 degrees. Line a 13”X 9”X 2” glass baking dish with parchment paper or spray with non-stick cooking spray. Mix flour, oats, light brown sugar and salt in a large mixing bowl. Mix on low speed for 1 minute or until blended; add butter and 1 cup creamy peanut butter and mix on low speed for 1 minute or until blended. Add egg and vanilla. Mix on medium speed for 1 minute or until well mixed and smooth. Add milk chocolate chips and mix on low speed until blended. Reserve 1 ½ cups dough mixture. Press remaining dough mixture onto bottom of prepared baking dish. Bake at 350 degrees for 10 minutes. Remove from oven. Pour sweetened condensed milk evenly over hot crust. Sprinkle reserve dough mixture evenly over top of condensed milk. Return to oven and bake for 25 to 30 minutes or until lightly golden brown. Remove from oven and cool on cooling rack. When cool, cut into bars and frost with chocolate frosting if desired. Garnish with chocolate curls or peanut butter cups if desired.
Chocolate Peanut Butter Frosting
½ cup butter, softened
¼ cup cocoa ½ cup creamy peanut butter
1 ¾ cups confectioners sugar ½ teaspoon vanilla
1/8 cup milk
Beat softened butter and peanut butter until smooth. Slowly add confectioners sugar and cocoa alternately with milk and vanilla.
Easy Chocolate Chip Layer Bars
1 Stick butter or margarine
1 1/2 c Graham cracker crumbs
1 c Flaked coconut (opt)
12 oz Semi sweet chocolate morsels
14 oz Can sweetened condensed milk
1 c Chopped pecans
Preheat oven to 350 degrees. Melt butter in oven in 13×9 inch baking
pan. Remove from oven. Sprinkle crumbs over butter. Sprinkle with
coconut and morsels. Pour sweetened condensed milk evenly over
mixture. Top with pecans; press down.
Bake for 22 – 27 minutes or until golden brown around edges. Cool
completely in pan on rack.
Fundy Mud Bars
1 c Margarine
2 c Sugar
4 Eggs
1 1/2 c All purpose flour
1/3 c Cocoa
1 c Chopped walnuts
3 c Miniature Marshmallows
1/2 c Margarine
4 c Icing sugar
1/3 c Cocoa
1/2 c Evaporated milk
Cream margarine and sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Sift cocoa and flour together,
beat in gradually. Stir in walnuts. Spoon batter into a greased 9 x13
inch pan. Bake at 350 degrees F oven for 30 – 35 minutes.
Immediately sprinkle top of cake with marshmallows. Return to oven
for 3 – 5 minutes until marshmallows are slightly puffed. Cool 30
minutes. For icing, cream margarine. Combine icing sugar and cocoa,
and beat in alternately with milk. Beat until icing is light and fluffy.
Spread over marshmallow layer. Chill to serve – cut in bars.
Oatmeal Chocolate Chip Bars
1 1/2 c Brown sugar, packed
1 c Shortening
2 tb Molasses
2 ts Vanilla
2 Whole egg
3 c Rolled oats
1 c Flour
1 ts Baking soda
1 ts Salt
3/4 c Nuts — chopped
12 oz Semisweet chocolate chips
Preheat oven to 350 degrees. Grease 15 x 10 or 13 x 9 inch pan. In
large bowl, beat brown sugar and shortening until light and fluffy. Add
molasses, vanilla, and eggs; blend well. Lightly spoon flour into
measuring cup; level off. Stir in oats, flour, baking soda and salt; blend
well. Stir in nuts and chocolate chips. Spread in prepared pan. Bake at
350 degrees for 20 to 25 minutes or until light golden brown and
center is set. Cool slightly; cut into bars. Serve warm or cool. 48 bars.
Peanut Butter Bars
3/4 c Butter
2 c Peanut butter
1 1/2 c Crushed graham crackers
1 lb Powdered sugar
6 oz Chocolate chips
1 tb Crisco oil
Mix first 4 ingredients – knead until smooth. Press into 9 x 13″ pan.
Melt chocolate chips in saucepan with oil. Spread over mixture in pan.
Chill 1 hour & cut into bars.
Reese’s Bars
1 c Melted butter
2 3/4 c Icing sugar
1 c Peanut butter
2 1/2 c Graham wafer crumbs
12 oz Chocolate chips
Mix together first four and press into an ungreased 9 x 13 pan.
Melt the chocolate chips and pour over the peanut butter mixture. Let
cool slightly and then cut into bars before the chocolate hardens
completely.
Scrumptious Chocolate Layer Bars
Filling:
12 oz Chocolate chips
5 oz Can evaporated milk
8 oz Cream cheese
1/2 ts Almond extract
Crust:
3 c Flour
1 c Butter, softened
2 Eggs
1 ts Baking powder
1/2 ts Almond extract
Mix chocolate chips, cream cheese and evaporated milk in a saucepan.
Cook over low heat, stirring constantly, until mixture is smooth.
Remove from heat and stir in 1/2 tsp. almond extract. Mix well;set
aside. Combine remaining ingredients. Blend well until mixture
resembles coarse crumbs. Press 1/2 crumbs (not too hard) in greased
9 x 13 pan. Spread with chocolate mixture. Sprinkle remaining 1/2 of
crumbs over filling. Bake at 375 degrees F for 35-40 minutes or until
golden brown. Cool and cut into bars. Makes approx. 36 bars.
Snicker Bars
11 1/2 oz Milk chocolate chips
2 tb Shortening
30 Vanilla caramels
2 tb Water
1 c Chopped peanuts
Melt chips and shortening in microwave. Stir until smooth. Pour 1/2 of
chocolate mixture into 8″ foil lined pan. Refrigerate until firm (about 15
minutes). Put caramels, butter and water in bowl and heat in
microwave. Stir until smooth. Blend in nuts. Pour over first chocolate
mixture; refrigerate until tacky (about 15 minutes). Reheat remaining
chocolate. if necessary, pour over top, chill, cut and enjoy.
Thin Fudgy Chocolate Strippers
1 1/2 c All-purpose flour
1/3 Cap unsweetened cocoa
1/2 ts Baking soda
1/4 ts Salt
1 c Sugar
3 tb Stick margarine, softened
1 ts Instant espresso granules Or 2 ts Instant coffee granules
1 ts Vanilla extract
1 (2 1/2-ounce) jar prune baby food
1 lg Egg
Nonstick cooking spray
1 (1-oz) square semisweet chocolate, chopped
1 (1-oz) square white baking chocolate, chopped
Preheat oven 350 F. Mix flour, cocoa, baking soda and salt in bowl; stir
well. Combine sugar, margarine, espresso, vanilla, baby food and egg
in large bowl. Beat at high speed with mixer for 2 minutes; stir in dry
ingredients (dough will be thick). Spoon dough into 15xlO-inch jellyroll
pan coated with cooking spray. Bake 13 minutes. (Do not overcook.)
Cool completely in pan. Cut into 36 bars. Place bars on wax paper.
Place semisweet chocolate in heavy duty zip-top plastic bag; place
white chocolate in a heavy-duty Tiptop plastic bag. Microwave both
bags at Medium-Low (30 percent power) for 1 minute or until
chocolate melts. Knead bags until smooth. Snip a tiny hole in corner of
each bag; drizzle chocolates over bars. Allow drizzle on bars to cool,
before eating. Makes 3 dozen. Note: Can be made ahead of time, and
stored in airtight container. Drizzle chocolates onto bars on the day
you wish to serve them.