Chocolate Swirled Bars Recipes

CHOCOLATE SWIRLED BARS

Chocolate Swirled Bars image

These swirly chocolaty bars make a crunchy and elegant addition to any cookie tray-and couldn't be easier! Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 20m

Yield about 3 dozen.

Number Of Ingredients 3

Ingredients

1-1/4 cups refrigerated Lightened-Up Holiday Cookie Dough
1 cup (6 ounces) dark chocolate chips
1/4 cup vanilla or white chips, melted

Steps:

Press dough onto the bottom of an ungreased 13-in. x 9-in. baking pan (dough will be thin). Bake at 350° for 11-13 minutes or until edges begin to brown., Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars. Drop spoonfuls of melted vanilla chips over top; cut through chocolate with a knife to swirl. Let stand until set. Cut into bars.

Nutrition Facts :

MARBLED CHOCOLATE CHEESECAKE BARS

Marbled Chocolate Cheesecake Bars image

I learned to bake and cook from my mother. I grew up in a family of 12 and we all had chores to do - mine was to help prepare the meals. The more I cooked, the more I enjoyed it. Now it's my favorite hobby.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 6 dozen.

Number Of Ingredients 15

Ingredients

3/4 cup water
1/2 cup butter
1-1/2 ounces unsweetened chocolate
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup sour cream
CREAM CHEESE MIXTURE:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, beaten
1 tablespoon vanilla extract
1 cup semisweet chocolate chips

Steps:

In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool. , In a large bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. , In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside. Spread chocolate batter into a greased 15x10x1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

GOOEY PUMPKIN CHOCOLATE SWIRL BARS

Gooey Pumpkin Chocolate Swirl Bars image

These soft-centered, marbled bars have all the hallmarks of a winning autumnal treat - spiced pumpkin, rich dark chocolate, toasty pecans and a splash of bourbon. It's worth the extra effort to brown the butter; its warm toffee notes bring out the best of everything.

Provided by Melissa Clark

Categories cookies and bars, dessert

Time 1h30m

Yield 16 bars

Number Of Ingredients 20

Ingredients

12 tablespoons/170 grams (1 1/2 sticks) unsalted butter, more for the pan
1/2 cup/55 grams pecans
1/2 cup unsweetened pumpkin purée
1 large egg
2 1/4 cups/454 grams dark brown sugar
1 tablespoon bourbon
1 teaspoon/5 grams baking powder
1 teaspoon/3 grams ground cinnamon
1 teaspoon/3 grams ground ginger
1/2 teaspoon/1 gram grated nutmeg
1/2 teaspoon/3 grams fine sea salt
2 cups/250 grams all-purpose flour
8 tablespoons/113 grams (1 stick) unsalted butter, cubed
3 ounces/85 grams bittersweet chocolate (60 to 70 percent)
1/4 cup/30 grams unsweetened cocoa powder
1 cup/200 grams granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon/1 gram fine sea salt
1/4 cup/30 grams all-purpose flour

Steps:

Heat oven to 350 degrees. Line a 9-x-13-inch baking pan with parchment paper and butter the paper.
Spread pecans out on a rimmed baking sheet; toast until fragrant and lightly colored, 7 to 10 minutes. Cool and coarsely chop.
Make the pumpkin batter: In a large skillet over medium heat, melt 12 tablespoons/170 grams butter. Cook until the foam completely subsides and butter turns a deep nut brown, about 5 minutes. Pour browned butter into the bowl of an electric mixer and let cool, about 10 minutes.
Beat the pumpkin purée, egg, brown sugar and bourbon into the cooled browned butter. Scrape down the bowl and beat in baking powder, cinnamon, ginger, nutmeg and salt.
Using a wooden spoon, mix in flour, then toasted pecans. Set aside.
Make the chocolate batter: In a heatproof bowl set over a pan of simmering water, melt together 8 tablespoons/113 grams butter and the bittersweet chocolate, stirring with a heatproof spatula until smooth. Whisk in cocoa powder and sugar. Whisk in the eggs one at a time, then whisk in vanilla and salt. Using a spatula, fold in flour.
Dollop pumpkin and chocolate batter into the prepared pan, alternating the dollops. Drag the tip of a knife in a zigzag pattern all over the pan to swirl the batters together.
Bake until firm to the touch, 25 to 35 minutes. Transfer pan to a wire rack to cool completely before slicing.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 147 milligrams, Sugar 43 grams, TransFat 1 gram

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