CHOCOLATE CHEESE LAYERED BARS
These rich and chocolaty bars are a hit at church and family gatherings. Folks love the chocolate and cream cheese layers.-Sharon Schaa, Murray, Iowa
Provided by Taste of Home
Categories Desserts
Time 42m
Yield 2 dozen.
Number Of Ingredients 25
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Beat in chocolate and vanilla until well blended. Combine flour and baking powder; stir into chocolate mixture. Fold in pecans. Pour into a greased 13-in. x 9-in. baking pan. , In another large bowl, combine cream cheese and butter. Beat in the sugar, egg, flour and vanilla until well combined. Fold in pecans. Spread over the chocolate layer; sprinkle with chips. , Bake at 350° for 20-25 minutes or until edges pull away from sides of pan. Sprinkle with marshmallow; bake 2 minutes longer or until puffed. Spread evenly over cream cheese layer. Cool on a wire rack., In a large saucepan, combine first four topping ingredients. Cook and stir over low heat until smooth. Transfer to a large bowl. Add the confectioners' sugar and vanilla; beat until smooth. Spread over cooled bars. Store in the refrigerator.
Nutrition Facts : Calories 330 calories, Fat 18g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 135mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
SEVEN LAYER BARS
Easy to make, and very rich. Can use different kinds of chips (vanilla or peanut butter) to suit your taste.
Provided by P. Tindall
Categories Desserts Cookies Bar Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
- Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
- Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 16.5 g, Cholesterol 10.5 mg, Fat 9.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 48.8 mg, Sugar 13.7 g
LAYERED CHOCOLATE AND PEANUT BUTTER BARS
Steps:
- HEAT oven to 350 degrees F. Spray 13 x 9-inch pan with a no-stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH (100% power) 1 minute. Stir. Microwave at additional, 10- to 15-second intervals, stirring just until chips are melted. Set aside.
- BEAT together brown sugar, peanut butter and butter in large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
- STIR together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/4 of dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layer with remaining dough.
- BAKE 24 to 26 minutes. Cool. Cut into 24 bars.
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.
CHOCOLATE-COCONUT LAYER BARS
I'm a huge fan of Nanaimo bars, the no-bake layered dessert named for the city in British Columbia. For fun, I reinvented this treat with coconut lovers in mind. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- Microwave butter on high until melted; stir until smooth. Stir in cookie crumbs, coconut and cream of coconut until blended (mixture will be wet). Spread onto bottom of an ungreased 13x9-in. baking pan. Refrigerate until set, about 30 minutes., For filling, beat butter, cream of coconut and extract until smooth. Gradually beat in confectioners' sugar and enough milk to reach a spreading consistency. Spread over crust., For topping, microwave chocolate chips and oil until melted; stir until smooth. Cool slightly; spread over filling. If desired, sprinkle with chopped candy bars. Refrigerate.
Nutrition Facts : Calories 229 calories, Fat 13g fat (8g saturated fat), Cholesterol 15mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
CAN'T LEAVE ALONE BARS
These bars truly live up to their name. Every time I bring them to a gathering, they are the first to go, and I am always asked for the recipe.
Provided by B_32
Categories Desserts Cookies Bar Cookie Recipes
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cake mix, vegetable oil, and eggs together in a bowl using a fork until just blended. Divide mixture in half.
- Combine sweetened condensed milk, chocolate chips, and butter in a saucepan over medium heat; cook and stir until melted, 2 to 4 minutes. Remove from heat.
- Press half the cake mixture into a 9x13-inch pan; pour chocolate mixture over cake mixture. Take a small handful of remaining cake mixture and flatten between your hands; lay atop chocolate layer. Repeat with remaining cake mixture.
- Bake in the preheated oven until topping is lightly browned, about 20 minutes. Cool completely before cutting into bars.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 44.6 g, Cholesterol 50.3 mg, Fat 22.3 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 8.9 g, Sodium 310.3 mg, Sugar 36.4 g
COOKIE LAYER BARS
Everyone has that one dessert that they can't stop thinking about, and this one is ours. Our Cookie Layer Bars are fun enough to bring to a small party and delicious enough to enjoy at home while snuggled under blankets. Topped with sprinkles and drizzled to perfection with chocolate, our layered bars recipe is what cozy tastes like. From family baking nights to baking with friends, our Cookie Layer Bars aren't complete until you pair them with your favorite movies or music. So gather up your loved ones, and give our layered bars recipe a try!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- Make sugar cookie dough as directed on pouch for drop cookies. Stir in 1/4 cup of the candy sprinkles. Press dough evenly in bottom of pan.
- Make double chocolate chunk cookie dough as directed on pouch. Drop dough by spoonfuls over sugar cookie dough. Using metal spatula, evenly spread dough to cover sugar cookie dough layer. Sprinkle remaining 2 tablespoons candy sprinkles over top.
- Bake 30 to 34 minutes or until toothpick inserted in center comes out clean and edges are set. Cool completely on cooling rack, about 2 hours.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag. Squeeze bag to pipe over top of bar.
- Let stand about 2 hours or until chocolate is set. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 210 mg, Sugar 23 g, TransFat 0 g
3-LAYER BARS
My mom got this recipe 30 years ago from a friend of hers who was from Australia. I don't know if this is an Australian dessert, I have heard that it is similar to a Canadian dessert called Nanaimo bars, though. This is a Christmas tradition in my family, but is wonderful anytime!
Provided by Michelle Berteig
Categories Candy
Time 50m
Yield 60 serving(s)
Number Of Ingredients 15
Steps:
- First Layer - Mix all ingredients together to form a crumbly mixture.
- Press into the bottom of a 9 x 13" pan, pressing firmly.
- Place pan in the freezer to set while preparing the next layer.
- Second Layer - Mix the first three ingredients together, using enough milk to make a stiff, frosting-like consistency.
- If desired, add a drop of yellow food coloring.
- Do not add too much milk, you want the mixture to be pretty stiff, but still spreadable.
- Remove the pan from the freezer and scrape the second layer onto the first, spreading as evenly as possible, and then using your hands to press down to smooth.
- Return pan to freezer.
- Third Layer - Melt the chocolate chips together with the butter. You can use a double boiler, but I have had good luck using a small saucepan and very low heat, with stirring.
- Remove the pan from the freezer.
- Pour the melted chocolate mixture over the second layer.
- Working quickly (before the chocolate sets), spread the chocolate layer evenly.
- Return the pan to the freezer for no more than a few minutes. You want the chocolate to begin to set before you cut the bars - but if you wait too long, the chocolate will be too hard and you won't be able to cut through it without it breaking. The point at which the chocolate loses its shine and takes on a dull appearance is the right time to remove the pan from the freezer and cut into small squares.
- After cutting, return to the freezer to harden completely, then remove from the pan.
- Store in the refrigerator.
Nutrition Facts : Calories 119.3, Fat 5.9, SaturatedFat 3.3, Cholesterol 10.4, Sodium 75.2, Carbohydrate 17.4, Fiber 0.9, Sugar 14.5, Protein 0.9
WHITE CHOCOLATE LAYER BARS
No mixing bowl to wash...simply place the ingredients in the pan and it's ready to bake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In 13x9-inch pan, melt butter while oven is heating.
- Remove pan from oven. Stir cookie crumbs into butter; press evenly in bottom of pan. Sprinkle with cashews, baking chips, coconut and cherries. Pour condensed milk evenly over mixture.
- Bake 20 to 30 minutes or until light golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 85 mg, Sugar 14 g, TransFat 0 g
CHOCOLATE CARAMEL LAYER BARS
This is a snack to satisfy any sweet tooth. I make this for my son and his friends in the neighborhood, and it disappears within minutes.
Provided by TasteTester
Categories Bar Cookie
Time 1h
Yield 32 bars
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F. Grease 13" x 9" pan. In large bowl, combine cake mix, butter and 2/3 cup of the milk. Mix well. Spread half of batter (about 2 cups) in greased pan. Bake at 350 degrees for 15 minutes.
- Meanwhile, in small saucepan, heat caramels with remaining 1/3 cup milk over low heat until melted, stirring constantly.
- Remove pan from oven, sprinkle with 1 cup of the candy-coated baking bits. Drizzle with caramel mixture. Drop remaining batter by heaping teaspoonfuls over caramel mixture. Sprinkle with remaining 2/3 cup of candy-coated baking bits.
- Return to oven, bake at 350 degrees F for an additional 20-24 minutes or until center is set. Cool 1 hour or until completely cooled. Cut into bars.
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GRANDMA'S THREE LAYER CHOCOLATE SQUARES - THESE OLD …
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5/5 (1)Estimated Reading Time 7 minsCategory DessertTotal Time 45 mins
- Melt 1/2 cup butter; add one ingredient at a time, stirring after each addition: cocoa, 1/2 cup powdered sugar, egg, 2 teaspoons vanilla, graham cracker crumbs and chopped nuts. Press into the bottom of a 13x9x2 inch pan.
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- Add 1 teaspoon vanilla and 2 cups powdered sugar to cooled mixture; whisk until smooth and thick. Pour over the bottom layer and spread evenly with an offset spatula.
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- Heat oven to 350°F. Melt 3/4 cup (1-1/2 sticks) butter. Combine melted butter and pretzels in small bowl; press evenly onto bottom of ungreased 13x9x2-inch baking pan.
- Place sweetened condensed milk, cocoa and remaining 1/2 stick butter in medium microwave-safe bowl. Microwave at mediuum (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until mixture is melted and smooth when stirred. Carefully spread over pretzel layer in pan. Top with marshmallows, coconut and pecans; press firmly down onto chocolate layer.
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