Chocolate Bars Microwave Version Recipes

MICROWAVE CHOCOLATE CHIP BARS

Steps:

• In a mixing bowl, cream butter and brown sugar.
• Add egg, milk and vanilla; mix well.
• Combine flour, baking powder and salt; add to creamed mixture.
• Stir in 1/2 cup chocolate chips and walnuts (if using).
• Spread into greased 8-inch square microwave-safe dish.
• Sprinkle with remaining chocolate chips.
• Microwave, uncovered, on high for 5 minutes or until bars test done, rotating a quarter turn each minute.
• Cool before cutting.

MICROWAVE CHOCOLATE TEMPERING

Steps:

• Place the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir. Repeat 2 to 4 more times or until the chocolate reaches 100 degrees F. Microwave on high for 10 seconds, and then stir. Repeat 5 more times or until the chocolate reaches 115 degrees F.
• Remove from the microwave and cool by stirring occasionally until the chocolate reaches 95 degrees F. Add the cocoa butter and stir continuously until the cocoa butter melts and the chocolate cools to 90 degrees F.
• Test the temper of the chocolate by spreading a small amount in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak free.
• Maintain the 90-degree temperature by briefly heating the chocolate with a 10-second blast of warm heat from a hair dryer. Use immediately for dipping fruit, pretzels, cookies, etc.

CHOCOLATE CHIP BARS

Steps:

• In a bowl, cream butter and brown sugar. Add egg, milk and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture. Stir in 1/2 cup chocolate chips and walnuts. Spread into a greased 8-in. square microwave-safe dish. Sprinkle with remaining chocolate chips. Microwave, uncovered, on high for 3-1/2 minutes or until bars test done, rotating a quarter turn every minute. Cool before cutting.

MAGICAL CHOCOLATE BARS

Steps:

• Line a baking sheet with waxed paper.
• Remove the lid from ice cream container. Working quickly, cut the container off the ice cream and turn ice cream on its side on a work surface. Insert craft sticks into the side of the ice cream, evenly spacing them. Cut the ice cream between the sticks, creating 3 bars.
• Arrange ice cream bars in the prepared baking sheet; freeze until completely solid, 8 hours to overnight.
• Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until chocolate hard shell mixture is smooth, 1 to 2 minutes.
• Hold 1 ice cream bar over a separate measuring cup and pour chocolate hard shell mixture over bar to cover completely. Let chocolate dry for a few seconds and pour chocolate hard shell mixture over bar again, creating a thick shell. Place bar back in the waxed paper. Repeat with remaining bars and chocolate hard shell mixture.
• Freeze bars until set, at least 15 minutes.

MICROWAVE OATMEAL BARS

Steps:

• In a large bowl, combine oats and brown sugar. Stir in butter and corn syrup. Press into a greased 9-in. square microwave-safe dish. , Microwave, uncovered, on high for 1-1/2 minutes. Rotate a half turn; microwave 1-1/2 minutes longer. Sprinkle with chocolate chips. Microwave at 30% power for 4-1/2 minutes or until chips are glossy; spread chocolate evenly over top. , Refrigerate 15-20 minutes before cutting.

MICROWAVE BUCKAROO BARS (CHOCOLATE, PEANUT BUTTER & OATMEAL)

Steps:

• Mix first five ingredients and put in a 9x13 inch glass pan.
• Microwave 3 1/2- 4 minutes on high, turning every minute or bake for 15 minutes at 350F in the oven.
• Allow to cool.
• Melt peanut butter and chocolate chips together in the microwave, and spread the mixture on top of the oatmeal.
• Refrigerate.
• Cut into bars.

THE ULTIMATE CHOCOLATE BAR

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.