Chocolate Squares Ii Recipes

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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 :

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 FRUIT BARS II



Chocolate Fruit Bars II image

A soft bar cookie for chocolate lovers.

Provided by Martha

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 18

Number Of Ingredients 9

¼ cup instant cocoa powder
1 cup shredded coconut
⅓ cup raisins
½ cup cornflakes cereal
¼ cup chopped walnuts
1 teaspoon sherry
2 cups vanilla wafer crumbs
¼ cup sweetened condensed milk
3 (1 ounce) squares unsweetened chocolate

Steps:

  • Lightly butter a 7 or 8 inch square pan.
  • Put all ingredients (except chocolate squares) into mixing bowl: mix well together. Press into pan; smooth surface.
  • Melt chocolate in double broiler; spread evenly over top of mixture. Score with fork. Refrigerate until firm. Cut into small bars.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 23.7 g, Cholesterol 1.4 mg, Fat 9.1 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 4 g, Sodium 87.1 mg, Sugar 5.6 g

CHOCOLATE CRUNCH SQUARES



Chocolate Crunch Squares image

I found this recipe in the Kraft Food & Family Magazine, Summer 2005 issue. It looks like something the kids could make with a little help from mom or dad.

Provided by Mindi Bunch

Categories     Dessert

Time 9m

Yield 16 serving(s)

Number Of Ingredients 6

1 tablespoon butter or 1 tablespoon margarine
3 cups miniature marshmallows
1/2 cup peanut butter, divided
4 cups Honey Bunches of Oats cereal
4 ounces semi-sweet chocolate baking squares
cooking spray

Steps:

  • Spray bottom and sides of 8-inch square pan with cooking spray.
  • Place butter and marshmallows in large microwavable bowl; microwave on high 45 seconds.
  • Stir with rubber scraper; microwave additional 30 seconds or until marshmallows are melted.
  • Measure 1/2 cup peanut butter. Remove 2 tablespoons peanut butter and set aside.
  • Stir remaining peanut butter into marshmallow mixture.
  • Immediately add cereal; stir until well-coated.
  • With wet hands, press cereal into pan.
  • Place chocolate squares in small microwavable bowl with remaining peanut butter.
  • Microwave on high 30 to 45 seconds, or until chocolate is completely melted and mixture is smooth when stirred.
  • Pour chocolate mixture over cereal treats, spread with rubber scraper to cover.
  • Refrogerate 15 minutes until frosting is set. Cut into 16 squares.

Nutrition Facts : Calories 156.9, Fat 7.5, SaturatedFat 2.6, Cholesterol 1.9, Sodium 114.6, Carbohydrate 21.9, Fiber 1.4, Sugar 12.2, Protein 3.2

CHOCOLATE OAT SQUARES



Chocolate Oat Squares image

When you bring these treats to a gathering, guests will be tempted to start at the dessert table. Chock-full of chocolate and walnuts, they will satisfy any sweet tooth. I often make a second batch just for my family. -Jennifer Eilts, Central City, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 11

1 cup plus 2 tablespoons butter, softened, divided
2 cups packed brown sugar
2 large eggs
4 teaspoons vanilla extract, divided
3 cups quick-cooking oats
2-1/2 cups all-purpose flour
1-1/2 teaspoons salt, divided
1 teaspoon baking soda
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; gradually add to creamed mixture and mix well. Press two-thirds of oat mixture into a greased 15x10x1-in. baking pan. , In a large saucepan, combine the milk, chocolate chips, salt and remaining butter. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture. , Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 204 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

MARBLE SQUARES II



Marble Squares II image

Combining sour cream and chocolate, how can you go wrong?

Provided by Beth S.

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 45m

Yield 30

Number Of Ingredients 12

½ cup margarine
¾ cup water
3 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
2 eggs
½ cup sour cream
1 teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  • In a medium saucepan over medium-high heat, combine margarine, water and cocoa. Bring to a boil, and remove from heat. Combine the flour and 2 cups sugar; stir into the cocoa mixture until well blended, then stir in the eggs, sour cream, baking soda and salt. Spread evenly into the prepared pan.
  • In a small bowl, beat the cream cheese and 1/3 cup sugar until smooth. Spoon the cream cheese mixture over the batter in the pan. Swirl with a knife for a marbled effect. Sprinkle with chocolate chips.
  • Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides. Cool and cut into bars.

Nutrition Facts : Calories 184.3 calories, Carbohydrate 26.2 g, Cholesterol 22.3 mg, Fat 8.6 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 3.8 g, Sodium 145.5 mg, Sugar 18.7 g

CHOCOLATE PEANUT BUTTER BARS II



Chocolate Peanut Butter Bars II image

No-bake peanut butter bars.

Provided by Dawn DeMaster

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 6

½ cup butter
½ cup packed brown sugar
1 teaspoon vanilla extract
2 cups peanut butter
2 ½ cups confectioners' sugar
2 cups semisweet chocolate chips

Steps:

  • Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
  • Press into a 9 x 13 inch pan.
  • Melt chocolate chips and spread over the top. Cool.

Nutrition Facts : Calories 587.9 calories, Carbohydrate 60 g, Cholesterol 20.3 mg, Fat 37.8 g, Fiber 4.2 g, Protein 12.1 g, SaturatedFat 14.4 g, Sodium 257.8 mg, Sugar 52.6 g

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 CHIP SQUARES II



Chocolate Chip Squares II image

Make and share this Chocolate Chip Squares II recipe from Food.com.

Provided by Queen Dragon Mom

Categories     Bar Cookie

Time 3m

Yield 16 Cookies, 4 serving(s)

Number Of Ingredients 10

1/2 cup brown sugar, Firmly Packed
1 large egg
1/2 cup unbleached flour
1 teaspoon baking powder
1/3 cup semi-sweet chocolate chips
1/2 cup margarine, Softened
1 teaspoon vanilla
1/2 cup rolled oats
1/4 teaspoon salt
1/4 cup nuts, Chopped

Steps:

  • Grease bottom only of square baking dish, 8 x 8 x 2-inches.
  • Mix brown sugar, margarine, egg, and vanilla.
  • Stir in flour, oats, baking powder, and salt.
  • Spread evenly in baking dish.
  • Sprinkle with chocolate chips and nuts.
  • Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn.
  • Microwave until no longer doughy, 2 to 3 minutes.
  • Cool; cut into about 2 inch squares.

Nutrition Facts : Calories 542, Fat 33.3, SaturatedFat 8.3, Cholesterol 46.5, Sodium 587.3, Carbohydrate 57.6, Fiber 3, Sugar 35, Protein 6.9

DOUBLE CHOCOLATE SQUARES



Double chocolate squares image

Enjoy these better-for-you brownies for a sweet treat that contain minimal sugar. They're just as moreish and chocolatey - a sure-fire hit with the family

Provided by Sara Buenfeld

Categories     Dessert

Time 45m

Yield Makes 16

Number Of Ingredients 15

250g wholemeal spelt flour
75g cocoa powder
125g dark brown soft sugar
125g 0% fat Greek yogurt
125g rapeseed oil
2 tbsp maple syrup
1 tbsp vanilla extract
1 large egg
2 tsp baking powder
1 tbsp instant coffee granules, mixed with 350ml boiling water
100g dark chocolate (at least 70% cocoa solids), broken into pieces
2 tsp maple syrup
1 tsp vanilla extract
150g 0% fat Greek yogurt
16 walnuts, roughly chopped (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line a 20cm square tin with baking parchment. Mix the flour, cocoa and sugar, breaking up any clumps of sugar.
  • Combine the yogurt, oil, syrup, vanilla and egg. Pour the wet ingredients into the dry and mix. Stir the baking powder into the coffee, pour this in and quickly mix to make a smooth batter (see tip, below). Pour into the tin and bake for 35 mins until a skewer inserted in the middle comes out with just a few crumbs attached.
  • Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. To make the frosting, melt the chocolate in 10-second bursts in the microwave. Beat in the syrup, vanilla, yogurt and 1 tbsp boiling water to loosen, if needed. Spread over the cake and leave to set for at least 30 mins, then cut into 16 squares. Dot over the walnuts, if using. Will keep for three days in an airtight container at room temperature, or up to five days in the fridge.

Nutrition Facts : Calories 233 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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