DARK CHOCOLATE NUT BARS
Steps:
- Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
- Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
- In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
- To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
- Drizzle the chocolate over the mixture. When set, cut into bars and serve.
ULTIMATE CHOCOLATE CHIP BARS
Make and share this Ultimate Chocolate Chip Bars recipe from Food.com.
Provided by truebrit
Categories Bar Cookie
Time 15m
Yield 24-45 2 inch - 1 inch sized square cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix margarine and sugars in a large bowl.
- Add eggs and vanilla, mixing well.
- Mix in flour, baking soda and salt.
- Stir in chocolate chips and nuts.
- Spread in a greased 9 x 13" baking pan.
- Bake at 350°F for 25 minutes.
- Allow to cool before cutting into bars.
Nutrition Facts : Calories 391.8, Fat 20.3, SaturatedFat 5.9, Cholesterol 31, Sodium 396.9, Carbohydrate 51.1, Fiber 1.4, Sugar 33.6, Protein 4
THE ULTIMATE CHOCOLATE BAR
Rich, fudge-like squares of chocolate with marshmallows and nuts inside.
Provided by James Bovy
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 30
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan.
- In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.
- In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.
- Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.
- Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.
- Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 33.8 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 86.7 mg, Sugar 27.9 g
CHOCOLATE-COCONUT BARS
These decadent bars are inspired by Hello Dollies, a popular Southern dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 20
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
- In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
- Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
- Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.
CHEWY COCONUT BARS
You can't eat just one of these delicious bar cookies packed with chocolate, coconut, and walnuts.
Provided by Myrtis Gunnels
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
- Bake 20 to 25 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 45.3 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 118 mg, Sugar 32.4 g
CHOCOLATE NUT BARK
Use your favorite combination of nuts to make this quick and easy chocolate nut bark.
Provided by EatingWell Test Kitchen
Categories Diabetic Christmas Dessert Recipes
Time 35m
Number Of Ingredients 2
Steps:
- Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
- Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.
Nutrition Facts : Calories 74.4 calories, Carbohydrate 7.2 g, Fat 5.4 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 2 g, Sodium 1.4 mg, Sugar 5.3 g
CHOCOLATE NUT BARS
Compliments of the editors of Easy Home Cooking Magazine. The cooking time does not include the refrigeration time. These are delicious!
Provided by Tony Rules The Kitc
Categories Bar Cookie
Time 1h40m
Yield 24 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Line 8" square baking pan with foil, pressing foil into corners to cover completely and leaving 1" overhang on sides.
- Spread oats on ungreased baking sheet. Bake 8-10 minutes, or until light golden brown. Let cool, then place in large bowl.
- Reduce oven temperature to 325.
- Spread hazelnuts and walnuts on baking sheet. Bake 9-11 minutes or just until cut sides begin to brown lightly. Let cool, then add to toasted oats.
- Stir in confectionary sugar, then set aside.
- Heat chocolate chips and shortening in small heavy saucepan over very low heat, stirring constantly, until melted and smooth. Remove from heat.
- Spread evenly on bottom of prepared 8" square pan.
- Let stand in cool place 15-20 minutes, or until chocolate mixture begins to set, but is not firm.
- Combine butter and salt in microwavable bowl. Microwave on HIGH 20-30 seconds, or until butter is melted and foamy.
- Stir in corn syrup. Let cool slightly, and add vanilla.
- Stir corn syrup mixture into oat mixture, just until moistened.
- Gently spoon over chocolate, spreading evenly into corners.
- Score lightly into 4 strips, then score each strip into 6 pieces.
- Cover tightly with plastic wrap, and refrigerate at least 4 hours, or until firm.
- Remove bars from pan, lifting foil by edges.
- Place on cutting board; cut along score lines into 24 pieces. Remove foil.
- Store in airtight container in refrigerator.
Nutrition Facts : Calories 125.5, Fat 7.7, SaturatedFat 2.7, Cholesterol 2.5, Sodium 56.5, Carbohydrate 14.9, Fiber 1.2, Sugar 10.2, Protein 1.5
CHOCOLATE NUT BARS
When I ask my husband what he would like me to bake, he often asks for these fudgy, nutty bars. They are his favorite! -Lisa Darling, Scottsville, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, beat butter until fluffy. Add the flour, sugar and salt; beat just until crumbly. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Bake 10-12 minutes or until set and edges begin to brown., Meanwhile, in a small saucepan, combine milk and 1-1/2 cups semisweet chocolate chips. Cook and stir until chips are melted. Remove from the heat; stir in vanilla. Spread mixture over crust., Combine the nuts and milk chocolate chips with the remaining semisweet chocolate chips and crumb mixture. Sprinkle over filling. Bake 15-20 minutes or until center is set. Cool on a wire rack. Cut into bars.
Nutrition Facts :
CHUNKY CHOCOLATE NUT BARS
Adding cinnamon to basic vanilla shortbread lends these bars an extra Christmassy fragrance
Provided by Good Food team
Categories Dessert, Snack, Treat
Time 1h
Yield Makes 44 biscuits
Number Of Ingredients 4
Steps:
- Preheat the oven to 180C/gas 4/fan 160C. Grease the base and sides of 2 shallow 28cm x 18cm baking tins and line each with a single sheet of greaseproof paper to come well above the rim of the tin (this makes it easy to lift out). Grease the paper.
- Pack half the dough into the base of each tin, pressing it into the corners. Scatter with the whole nuts, making sure they are evenly distributed. Press them deeply into the dough to secure.
- Bake for 40 minutes until the nuts and edges of the biscuits are golden. Carefully lift out of the tins, still on the paper, and transfer to a wire rack to cool.
- Melt the plain and milk chocolates in separate bowls set over pans of simmering water. Leaving the slabs of biscuit on the paper, carefully cut each slab widthways into 2cm/¾in slices (don't worry if the nuts seem to be loose - they will be kept in place by the melted chocolate).
- Spread the slices so they are 1-2cm apart and drizzle diagonal lines of melted plain chocolate over them, using a dessert spoon. Then drizzle the milk chocolate over the plain and leave in a cool place to set. Cut each biscuit in half widthways. They will keep fresh for up to a week stored in an airtight tin.
Nutrition Facts : Calories 173 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
FAVORITE CHOCOLATE-CARAMEL-NUT BARS
Chopped semi-sweet chocolate, walnuts and gooey caramel are sandwiched between a chocolate crust and topping in these rich, decadent bar cookies.
Provided by My Food and Family
Categories Home
Time 48m
Yield 32 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook caramels and 1/3 cup milk in saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring frequently. Remove from heat.
- Combine cake mix, butter and remaining milk; press half onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
- Sprinkle with 1 cup nuts and 1/2 cup chopped chocolate. Drizzle with caramel sauce; carefully spread to edges of pan. Top with teaspoonfuls of the remaining cake mix mixture; press gently into caramel sauce with back of spoon. Sprinkle with remaining nuts and chocolate.
- Bake 18 min. or until lightly browned. Cool completely before cutting into bars.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHUNKY CHOCOLATE FRUIT-AND-NUT BARK
Do you remember Chunky bars, those little squares of chocolate wrapped in foil with a ton of fruit and nuts? These are the homemade version, and they make a great gift for the holidays. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
- Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
- When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.
CARAMEL NUT BARS
No one can resist these chewy caramel and chocolate bars with a delightful oat crust and topping. They make a tempting dessert or a special snack anytime. These rich bars are perfect for a potluck since a little goes a long way. -Pat Hills, South Dayton, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients until crumbly; sprinkle 1 cup into a greased 13-in. x 9-in. baking pan (do not press). , Bake at 350° for 10 minutes. In a small heavy saucepan, cook and stir caramels and milk until caramels are melted. , Pour over crust. Top with chocolate chips and nuts. Sprinkle with remaining oat mixture. Bake at 350° for 10 minutes. Cool on a wire rack. Refrigerate until set.
Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 104mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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