HOMEMADE CHOCOLATE BARS
How to make homemade chocolate bars the easy way with just three ingredients.
Provided by Chocolate Covered Katie
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- *The recipe can be poured into any flat container. For the chocolate bar shape, I used this chocolate candy mold. Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. View Nutrition Facts
Nutrition Facts : Calories 124 kcal, ServingSize 1 serving
CHOCOLATE-CANDY BAR LAYER CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Make One-Bowl Chocolate Cake Batter and bake following the layer cake instructions.
- Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly. Stir together the cocoa powder and vanilla in a small bowl. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy and smooth, 1 to 2 minutes. Add the melted chocolate and beat until combined. Gradually add the confectioners' sugar and beat until smooth. Add the cocoa mixture. Increase the speed to medium high and beat until smooth and fluffy, 1 to 2 minutes.
- Assemble the cake: Put 1 cake layer on a cake stand or serving plate and spread with 1 heaping cup frosting. Sprinkle with the chopped candy and top with the other cake layer. Spread the remaining frosting on the top and sides of the cake. Refrigerate until set, about 30 minutes. Top with more candy.
CHOCOLATE CANDY BAR CAKE
I made this once for a family gathering and now everyone insists that it be at every gathering! It's so easy; you use a box cake mix! For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper
Provided by NOUELLETTE
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.
- In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.
Nutrition Facts : Calories 735.8 calories, Carbohydrate 75.2 g, Cholesterol 81.4 mg, Fat 46.1 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 18.7 g, Sodium 535.4 mg, Sugar 60 g
BERRY CHOCOLATE CANDY BAR SMOOTHIE
This is how I work some extra dark leafy greens into my kids' diet. Rich, chocolaty, and packed with anti-oxidants and vitamins. The perfect way to detox in the midst of a decadent holiday season. Add extra maple syrup, cocoa powder, vanilla or salt if needed. Enjoy!
Provided by Shrazzi
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Blend kale, blueberries, milk, apple juice, raspberries, maple syrup, cocoa powder, vanilla extract, and sea salt together in a blender until smooth.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 56.6 g, Cholesterol 9.2 mg, Fat 4.2 g, Fiber 6 g, Protein 5.3 g, SaturatedFat 2 g, Sodium 217.4 mg, Sugar 44.7 g
CHOCOLATE MILKSHAKES
There's no need to head out to the malt shop when you have this easy milkshake recipe on hand. The ultimate in retro comfort food, milkshakes are actually very easy to make at home. You need just three ingredients, two steps and 10 minutes to whip up this chocolate milkshake recipe in your blender.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- In blender, place milk and syrup. Cover and blend on high speed 2 seconds.
- Add ice cream. Cover and blend on low speed about 5 seconds or until smooth. Pour into glasses. Serve immediately.
Nutrition Facts : Calories 380, Carbohydrate 55 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 41 g, TransFat 1/2 g
CHOCOLATE CANDY BAR DESSERT
Five luscious layers of cookie crumbs, cream cheese, candy bars, chocolate pudding and COOL WHIP add up to one incredible no-bake dessert.
Provided by My Food and Family
Categories Home
Time 2h40m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Combine wafer crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Refrigerate 10 min.
- Beat cream cheese and remaining sugar in medium bowl with whisk until blended. Gently stir in half the COOL WHIP; spread over crust. Sprinkle with 3/4 cup chopped chocolate bars.
- Beat pudding mixes and milk with whisk 2 min.; pour over dessert. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
- Refrigerate 2 hours or until firm. Top with remaining chopped chocolate bars before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CANDY BAR SHAKE
This is simple and you can use the candy bar of your choice! From Blendtec! Suggestions for candy bars-Heath bars, milk chocolate, butterfingers)
Provided by Sharon123
Categories Shakes
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Save out a few crumbles of candy bar for garnish.
- Place ingredients in the blender in order listed. Put on the top and process to desired creaminess. Pour into a glass and garnish with candy bar crumbles. Enjoy!
Nutrition Facts : Calories 351.3, Fat 19, SaturatedFat 11.7, Cholesterol 75.2, Sodium 165.4, Carbohydrate 36.8, Fiber 0.9, Sugar 28, Protein 8.6
CHOCOLATE CANDY BAR ROUNDS
Steps:
- For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
- Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
- For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
- For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
- For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
- Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.
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