Chocolate Streusel Bars Recipe 455

POTLUCK GERMAN APPLE CAKE

Steps:

• In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13x9-in. baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread over cake. Refrigerate leftovers.

CHOCOLATE STREUSEL BARS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine the flour, sugar, and cocoa.
• Cut in the margarine until crumbly (mixture will be dry).
• Reserving 2 cups crumb mixture, press remainder in bottom of 13x9 inch baking pan.
• Bake 15 minutes.
• In large mixing bowl beat cheese until fluffy.
• Gradually beat in condensed milk until smooth.
• Add egg and vanilla; mix well. Pour over prepared crust. Celsius.
• ombine nuts with reserved crumb mixture. Sprinkle evenly over cheese mixture.
• Bake 25 minutes or until bubbly.
• Cool and cut into bars.
• Store covered in refrigerator.

CHOCOLATE STREUSEL BARS

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar and cocoa; cut in butter until crumbly. Add egg; mix until well blended. Reserve 1 1/2 cups crumb mixture. Press remainder evenly on bottom of greased 13x9-inch baking pan. Bake 10 minutes.
• In heavy saucepan, over low heat, combine EAGLE BRAND® and 1 cup chocolate chips; cook and stir until chips are melted and mixture is smooth. Spread evenly over prepared crust.
• To reserved crumb mixture, add nuts and remaining 1 cup chocolate chips; sprinkle evenly over top. Bake 25 to 30 minutes or until center is set. Do not overbake. Cool. Cut into bars. Store leftovers covered at room temperature.

CHOCOLATE STREUSEL BARS

Steps:

• Preheat oven to 350 degrees F. Combine flour, sugar and cocoa; cut in butter until crumbly. Add egg; mix until well blended. Reserve 1 1/2 cups crumb mixture. Press remainder evenly on bottom of greased 13x9-inch baking pan. Bake 10 minutes.
• In heavy saucepan, over low heat, combine EAGLE BRAND® and 1 cup chocolate chips; cook and stir until chips are melted and mixture is smooth. Spread evenly over prepared crust.
• To reserved crumb mixture, add nuts and remaining 1 cup chocolate chips; sprinkle evenly over top. Bake 25 to 30 minutes or until center is set. Do not overbake. Cool. Cut into bars. Store leftovers covered at room temperature.

OVERNIGHT EGGNOG STREUSEL COFFEE CAKE

Steps:

• Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
• In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
• In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours.
• Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
• In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.

CHOCOLATE STREUSEL BARS

Steps:

• Preheat oven to 350°F
• In a large bowl. combine the flour, sugar and cocoa. Cut in the margarine until crumbly (mixture will be dry). Reserving 2 cups crumb mixture, press remainder in bottom of 13x9 baking pan. Bake 15 minutes.
• In large mixing bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg and vanilla; mix well. Pour over prepared crust.
• Combine nuts with reserved crumb mixture. Sprinkle evenly over cheese mixture. Bake 25 minutes or until bubbly.
• Cool and cut into bars.
• Store covered in refrigerator.