CHOCOLATE REVEL BARS
Chewy, bar type cookies loaded with fudgy filling. A family favorite.
Provided by Holly
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
- In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.
- Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
- Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 50.7 g, Cholesterol 43.9 mg, Fat 16 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 8.6 g, Sodium 292.9 mg, Sugar 32.7 g
CHOCOLATE-CARAMEL REVEL BARS
These indulgent bars are where ooey-gooey meets chewy--with the tastiest results! Betty Crocker™ chocolate chip cookie mix (with oats added for a perfectly chewy texture) gets dolloped with fudgy chocolate and caramel, and baked into a classic bar that no one will be able to resist.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In large bowl, mix cookie mix, butter and egg until soft dough forms. Stir in oats and caramel bits until blended. Remove 3/4 cup of the cookie dough; set aside. Press remaining dough evenly in bottom of pan.
- In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Spread mixture on top of cookie base. Break remaining cookie dough into small pieces, and sprinkle over top.
- Bake 34 to 38 minutes or until golden brown. Cool completely, about 2 1/2 hours.
- Cut into 4 rows by 4 rows. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 33 g, TransFat 0 g
THE ULTIMATE CHOCOLATE BAR
Rich, fudge-like squares of chocolate with marshmallows and nuts inside.
Provided by James Bovy
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 30
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan.
- In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.
- In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.
- Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.
- Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.
- Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 33.8 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 86.7 mg, Sugar 27.9 g
CHOCOLATE RIVER BARS
Make and share this Chocolate River Bars recipe from Food.com.
Provided by Dominick and Amanda
Categories Bar Cookie
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease 13-by-9-inch baking dish.
- In a large mixing bowl, beat butter with an electric mixer until softened. Add brown sugar and sugar and beat until fluffy.
- Add egg and vanilla. Beat well.
- In a medium mixing bowl, stir together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture, beating until mixed well.
- Spread batter in greased pan. Sprinkle chocolate pieces evenly over the batter.
- Place in oven for approximately two minutes (or just until chocolate pieces soften). Remove pan from oven. With a table knife, swirl the chocolate pieces.
- Return the pan to the oven. Bake 12-15 minutes or until golden. Cool in pan on a cooling rack. Cut into bars and serve.
Nutrition Facts : Calories 240.4, Fat 12.5, SaturatedFat 7.5, Cholesterol 38, Sodium 215.1, Carbohydrate 32, Fiber 1.2, Sugar 20.8, Protein 2.5
SALT RIVER BARS RECIPE - (4.2/5)
Provided by kayjayjohnson
Number Of Ingredients 7
Steps:
- Line 8 x 8" glass or metal baking pan with foil so that it's hanging over the edges of the pan. Lightly spray the foil with non-stick cooking spray or grease lightly with vegetable oil or butter. Place 15 Club crackers in the bottom of the pan (5 rows of 3) and sprinkle 1/3 cup of the peanut butter chips over the crackers (if a few more chips make their way into the pan, that's fine by us). Melt the butter and brown sugar in a small saucepan over medium heat, stirring constantly, until melted, bubbly around the edges, smooth and creamy (about 5 minutes). Pour 1/3 of this mixture over the crackers and peanut butter chips as evenly as possible. Then, add another layer of crackers, peanut butter chips and caramel on top. Then, another layer and then finish with a layer of crackers. Finally, melt the chocolate chips (again, we like to be generous with these chip measurements) in a bowl in the microwave with the vegetable oil, stirring in 30 second increments until the chocolate is completely melted and smooth. This will happen sooner than you think because the residual heat will melt chips that may not look melted. Anyhoo...spread this chocolate over the final cracker layer evenly. Allow the chocolate to cool ever-so-slightly then sprinkle the top with coarse sea salt. Place the pan in the fridge to let the chocolate start to set. After about 30 minutes, remove from the fridge and lightly cut through the chocolate to give you guidelines for where to cut later (and to make it easier to get through the hardened chocolate). Put the bars back in the fridge and allow to cool completely. Then, when cool, remove the foil and bars from the pan and cut completely through. We stored these bars in the fridge as well. Just an FYI. To keep the chocolate hard in the hot kitchen.
CHOCOLATE RASPBERRY BARS
My family loves these rich, sweet bars. The chocolate and raspberry jam go together so well. I make a lot of cookies and bars, but these special treats are my favorite. They're so pretty served on a platter. -Kathy Smedstad, Silverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.
Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
SALT RIVER BARS
A delightful treat of salty and sweet :) If you have a salty/sweet tooth like I do, this is a WONDERFUL treat with a slightly unexpected ingredient, club crackers! I found that following the recipe exact was a bit too sweet for my taste so I scaled back the amount of "caramel." Easy to adjust to your taste!
Provided by Nina Lee
Categories Bar Cookie
Time 10m
Yield 16 bars, 4 serving(s)
Number Of Ingredients 7
Steps:
- Line an 8x8 glass or metal baking pan with foil so it hangs over the edges of the pan. Lightly grease the bottom/sides.
- Place 15 club crackers in the bottom of the pan, 5 rows of 3, and sprinkle about 1/3 cup of the peanut butter chips over the crackers.
- Melt the butter and brown sugar in a small saucepan over medium heat, stirring constantly, until melted, bubbly around the edges and has a creamy texture (about 5 minutes). Pour 1/3 of this mixture over the crackers and peanut butter chips as evenly as possible. Then, add another layer of crackers, peanut butter chips and caramel on top. Then, one more layer and finish with a layer of crackers.
- Melt the chocolate in a bowl in the microwave with the vegetable oil, stirring in 30 second increments until the chocolate is completely melted. Spread the chocolate over the final cracker layer evenly. Let the chocolate to cool a bit, then sprinkle the top with coarse sea salt.
- Place the pan in the fridge to let the chocolate start to set. After about 30 minutes, remove from the fridge and lightly cut through the chocolate to give you guidelines for where to cut later. Put the bars back in the fridge and allow to cool completely. When cool, remove the foil and bars from the pan and cut completely through. Store in refrigerator if you have a warm kitchen.
Nutrition Facts : Calories 1726.9, Fat 108.4, SaturatedFat 52.2, Cholesterol 122.4, Sodium 1114.5, Carbohydrate 183.5, Fiber 8.2, Sugar 112.3, Protein 18.4
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