Chocolate Frosting For Dump Bars Recipes

CHOCOLATE FROSTED TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Spread coconut flakes onto an ungreased baking sheet.
• Bake coconut in the preheated oven, stirring every 3 to 5 minutes, until toasted, about 10 minutes.
• Mix sweetened condensed milk, flour, corn syrup, brown sugar, 1/4 cup butter, 2 teaspoons vanilla extract, and salt together in a bowl; fold in toasted coconut. Pour batter into the prepared baking dish.
• Bake in the preheated oven until cooked through and slightly browned, 25 to 35 minutes. Set aside to cool completely.
• Heat chocolate chips and milk in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in confectioners' sugar, 2 tablespoons butter, and 1 teaspoon vanilla extract until frosting is smooth, 2 to 4 minutes. Spread frosting over bars. Refrigerate 30 minutes before cutting.

BAKER'S ONE BOWL CHOCOLATE FROSTING

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Cool 5 min.
• Add sugar, butter and vanilla. Gradually add milk, beating constantly with mixer on low speed until blended.

SNICKERS™ CANDY BAR DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large microwavable bowl, microwave 1/2 cup frosting uncovered 5 to 10 seconds or until frosting is thin. Beat in milk with whisk until blended. Stir in dry cake mix. Spread batter evenly in pan. Sprinkle chocolate chips and 1/3 cup peanuts evenly on top.
• Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely, about 1 hour 30 minutes.
• When ready to serve, spoon and spread whipped topping evenly over top of cooled cake. Sprinkle chopped candy bars and 2 tablespoons peanuts on top. In small microwavable bowl, microwave 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over cake. Stored loosely covered in refrigerator.

CHOCOLATE FROSTING

Steps:

• In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
• Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.

HOW TO MAKE DARK CHOCOLATE FROSTING

Steps:

• Chop the chocolate and place it in a heatproof bowl over a pan set over simmering water (be sure the bowl is not touching the water so your chocolate does not scorch). Stir the chocolate until just melted and set aside until cooled to room temperature
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes
• Add the heavy cream and vanilla and continue beating for 3 minutes
• Turn the mixer to low, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy
• In a separate bowl, dissolve the coffee in 2 teaspoons of the hottest tap water
• With the mixer on low speed, add the chopped chocolate and dissolved coffee to the butter/sugar mixture and beat until blended and smooth
• Spread immediately on the cooled cake and top with sprinkles, if using

DUMP BARS

Steps:

• Heat oven to 350 degrees. Spray 9x13 pan with nonstick spray (or nonstick with flour spray).
• Dump all dry ingredients in a large bowl and stir with a whisk to mix well (my version of sifting).
• Add all of the "wet" ingredients and stir until mixed well with wooden spoon.
• Spread in prepared pan and sprinkle the cup (or so) of chocolate chips over the top.
• Bake at 350 for no more than 30 minute They are done when the edge just starts to pull away from the pan and a toothpick comes out with a little bit of brownie on it. I set my timer for 28 minute to avoid over baking them.