Chocolate Ripple Cookie Squares Recipes

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CHOCOLATE RIPPLE COOKIE SQUARES



Chocolate Ripple Cookie Squares image

These squares are just like a chocolate filled cookie but easier to make. For a special presentation, drizzle melted white and dark chocolate on top of squares. Use your favourite type of nuts or coconut in place of the pecans. Great for freezing

Provided by BrendaM

Categories     Bar Cookie

Time 55m

Yield 36 squares

Number Of Ingredients 10

1 3/4 cups semi-sweet chocolate chips
1 can sweetened condensed milk
2 tablespoons butter
2 cups packed brown sugar
2 eggs
1 cup butter, melted
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup quick-cooking oats
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 13" x 9" cake pan.
  • Heat together chocolate chips, sweetened condensed milk and 2 tbsp. butter over low heat, stirring constantly until melted and smooth.
  • Set aside.
  • Mix together brown sugar, eggs, melted butter and vanilla until smooth.
  • Stir in remaining ingredients.
  • Mix well.
  • Spread half in prepared pan.
  • Spread chocolate mixtures evenly over base.
  • Dot spoonfuls of remaining batter on top.
  • Spread lightly with knife to cover filling.
  • Bake for 30 to 35 minutes or until set.
  • Cool completely, then cut into square.

CHOCOLATE SQUARES II



Chocolate Squares II image

No baking required. Kinda like brownies without the oven!

Provided by M.PERRY

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 10m

Yield 16

Number Of Ingredients 7

½ cup butter
½ cup brown sugar
2 tablespoons unsweetened cocoa powder
1 egg, beaten
1 teaspoon vanilla extract
½ cup chopped walnuts
15 arrowroot biscuits, crushed

Steps:

  • Butter an 8x8 inch baking dish.
  • In a saucepan over medium heat, melt together the butter, brown sugar and cocoa, stirring frequently until smooth. Remove from heat and stir in the egg and vanilla. Mix in the crushed cookies and walnuts. Press the mixture into the prepared pan and refrigerate until firm.

Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.4 g, Cholesterol 26.9 mg, Fat 9.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 60.3 mg, Sugar 5.6 g

CHOCOLATE BUTTERSCOTCH RIPPLE SQUARES



Chocolate Butterscotch Ripple Squares image

Make and share this Chocolate Butterscotch Ripple Squares recipe from Food.com.

Provided by Suzie_Q

Categories     Bar Cookie

Time 55m

Yield 3 dozen sqaures, 36 serving(s)

Number Of Ingredients 11

1 3/4 cups butterscotch chips
1 (10 ounce) can sweetened condensed milk
2 tablespoons butter
2 1/4 cups packed brown sugar
2 eggs
1 cup butter, melted
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
2/3 cup oatmeal
1/3 cup cocoa powder
1 cup chopped walnuts

Steps:

  • Heat butterscotch chips, condensed millk and 2 tbsp butter over low heat, stirring constantly until melted and smooth. Set aside.
  • Mix together brown sugar, eggs, melted butter, and vanilla until smooth. Stir in remaining ingredients. Mix well.
  • Spread half in prepared 13" x 9" cake pan. Spread butterscotch mixture evenly over base. Dot spoonfuls of remaining batter on top. Spread lightly with knife to cover filling.
  • Bake in 350 degree oven for 30 - 35 minutes or until set.
  • Cool completely, then cut into squares.

FUDGE RIPPLE BROWNIE BARS



Fudge Ripple Brownie Bars image

We've turned a classic ice cream flavor into a decadent bar. Fudgy Betty Crocker™ brownies get topped with a fluffy white chocolate layer that's rippled with chocolate syrup for an intriguing treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h45m

Yield 24

Number Of Ingredients 8

1 box (18.3 oz) Betty Crocker™ traditional fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
1/2 cup miniature chocolate chips
4 oz (half of 8-oz package) cream cheese, softened
2 cups milk
1 box (3.3 oz) Jell-O™ white chocolate-flavor instant pudding & pie filling mix
2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
2 tablespoons Hershey's™ chocolate-flavor syrup

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in chocolate chips. Spread in pan.
  • Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely, about 1 hour.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Decrease speed to low; slowly add 1/2 cup of the milk. Beat in dry pudding mix, scraping bowl as needed. Slowly with mixer running, add remaining 1 1/2 cups milk; beat until well blended. Beat in whipped topping. Spread on top of cooled brownie base. Drizzle chocolate syrup in random pattern over top of bar. Pull table knife through topping for ripple design.
  • Refrigerate uncovered until set, about 4 hours. Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 17 g, TransFat 0 g

CHOCOLATE RASPBERRY SQUARES



Chocolate Raspberry Squares image

This elegant bar cookie is loaded with wonderful flavors and very easy to assemble. A nice extra touch is to sprinkle the bars with confectioner's sugar. -Marilyn Swisher, Berrien Ctr, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking or old-fashioned oats
1/2 cup sugar
1/2 cup packed brown sugar
1/4 teaspoon salt
1 cup cold butter, cubed
3/4 cup seedless raspberry jam
1 package (11-1/2 ounces) semisweet chocolate chunks
1/4 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, oats, sugars and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping; press remaining crumb mixture into a greased 9-in. square baking pan. Spread with jam; sprinkle with chocolate chunks., Combine walnuts and reserved crumb mixture; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 368 calories, Fat 19g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 148mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE SQUARES I



Chocolate Squares I image

Date bar topped with chocolate and nuts.

Provided by Mary Roy

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Yield 12

Number Of Ingredients 12

1 cup dates, pitted and chopped
1 cup boiling water
1 cup white sugar
1 cup shortening
2 eggs
1 ⅓ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cook chopped dates and water over low heat until soft. Set aside.
  • Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture.
  • Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 - 15 minutes)

Nutrition Facts : Calories 446.5 calories, Carbohydrate 47.2 g, Cholesterol 31 mg, Fat 28.8 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 313.4 mg, Sugar 32.5 g

CHOCOLATE RIPPLE CHEESECAKE RECIPE BY TASTY



Chocolate Ripple Cheesecake Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, vanilla extract, heavy cream, gelatin powder, semi sweet chocolate

Provided by Kiano Moju

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

24 chocolate sandwich cookies
4 tablespoons unsalted butter, melted
32 oz cream cheese, 4 packages
¾ cup sugar
1 teaspoon vanilla extract
4 cups heavy cream
1 ½ tablespoons gelatin powder
2 cups semi sweet chocolate, melted, divided

Steps:

  • Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
  • Pour cookie crumbs into a bowl with melted butter and mix until well combined.
  • Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
  • In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
  • Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
  • Slowly whisk in the heavy cream into the cream cheese until smooth.
  • Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
  • In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
  • To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
  • Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
  • Enjoy!

CRISPY CHOCOLATE SQUARES



Crispy Chocolate Squares image

Folks will think you slaved away on these fast and fudgy treats. People often request the recipe and are surprised to find out how easy they are to make. Even kids can make 'em! -Karen Speidel, Wheeling, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4 dozen.

Number Of Ingredients 12

1 package (10 ounces) miniature marshmallows
1 cup peanut butter
1 cup semisweet chocolate chips
1/2 cup butter, cubed
2 cups crisp rice cereal
1 cup salted peanuts
FROSTING:
1 cup semisweet chocolate chips
1/4 cup butter, cubed
1/4 cup milk
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.

Nutrition Facts :

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