Chocolate Crumble Bars Recipes

DARK CHOCOLATE CRUMB BARS

Steps:

• PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan.
• BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
• BAKE for 10 to 12 minutes or until edges are golden brown.
• COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
• STIR nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

DARK CHOCOLATE CRUMB BARS

Steps:

• PREHEAT oven to 350* F. Grease 13 x 9-inch baking pan.
• BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
• BAKE for 10 to 12 minutes or until edges are golden brown.
• COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
• STIR nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

DOUBLE CHOCOLATE CRUMBLE BARS

Steps:

• In a large mixing bowl, cream butter and sugar until smooth. Blend eggs and vanilla.
• Stir together flour, pecans, cocoa, baking powder, and salt. Gradually add dry ingredients to the creamed mixture; blend well.
• Spread batter in a greased 13x9 in baking pan. Bake at 350 for 15-20 min until light brown.
• Sprinkle marshmallows evenly over top. Bake 3 minutes. Cool pan on a wire rack.
• In a small saucepan, melt chocolate chips and peanut butter over low heat, stirring constantly. Stir in cereal. Spread evenly over top of cooled crust. Refrigerate until firm. Cut into bars. Store in the refrigerator.

CHOCOLATE RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.
• Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam.
• Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.
• Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.

CHOCOLATE CRUMBLE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
• In medium bowl, mix cookie crumbs and melted butter. Press mixture in bottom of pan. Bake 10 minutes.
• Sprinkle chopped candy, white chocolate, pecans, coconut and chocolate chips over partially baked crust. In small bowl, mix egg and condensed milk. Pour over ingredients on crust.
• Bake 30 to 35 minutes. Cool completely in pan on cooling rack. Cut into 6 rows by 5 rows.