Chunky Chocolate Jam Bars Recipes

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CHUNKY CHOCOLATE FRUIT-AND-NUT BARK



Chunky Chocolate Fruit-and-Nut Bark image

Do you remember Chunky bars, those little squares of chocolate wrapped in foil with a ton of fruit and nuts? These are the homemade version, and they make a great gift for the holidays. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.

Provided by Dorie Greenspan

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 6

7 ounces semisweet or bittersweet chocolate
5 ounces mixed nuts, salted or half-salted (cashews, almonds, walnuts, hazelnuts), oven-toasted on a greased baking sheet at 350 F for a few minutes
8 ounces mixed dried fruit, figs, apricots, cherries, cranberries and/or raisins
1 tablespoon candied ginger and/or orange peel, diced
1 pinch fine sea salt
Unsweetened cocoa powder, for dusting

Steps:

  • Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
  • Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
  • When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.

CHUNKY CHOCOLATE JAM BARS



Chunky Chocolate Jam Bars image

This recipe is from Kraft Foods and sounds as though it would be great for the holidays. The recipe calls for raspberry jam but I think that strawberry would be equally good and festive.

Provided by PaulaG

Categories     Bar Cookie

Time 45m

Yield 32 bars

Number Of Ingredients 9

1 1/2 cups flour
1 cup light brown sugar, firmly packed
1 teaspoon baking powder
1 cup butter, softened
1 1/2 cups quick-cooking oats
1/2 cup coconut
1/2 cup pecans, chopped, toasted
5 semi-sweet chocolate baking squares, coarsely chopped
1 (12 ounce) jar raspberry jam

Steps:

  • Preheat oven to 350 degrees.
  • Line a 13x9 inch pan with aluminum foil; spray the foil with nonstick cooking spray.
  • Mix flour, brown sugar and baking powder in a large bowl.
  • With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.
  • Add the oats, coconut and pecans, mix well.
  • Press half of the crumb mixture firmly onto bottom of pan.
  • Sprinkle with chopped chocolate.
  • Spoon jam over top; sprinkle with remaining crumb mixture.
  • Bake in preheated oven for 25 to 30 minutes or until lightly browned.
  • Lift from the pan using foil; cool completely on wire rack.
  • Cut into bars and enjoy.

Nutrition Facts : Calories 185.8, Fat 9.5, SaturatedFat 5.3, Cholesterol 15.2, Sodium 59.7, Carbohydrate 24.8, Fiber 1.3, Sugar 14.7, Protein 1.8

CHUNKY CHOCOLATE-JAM BARS



Chunky Chocolate-Jam Bars image

Chocolate and raspberries make a natural pair, especially when baked together into these delightful little bars.

Provided by My Food and Family

Categories     Grains

Time 50m

Yield 32 servings

Number Of Ingredients 9

1-1/2 cups flour
1 cup packed light brown sugar
1 tsp. baking powder
1 cup butter, softened
1-1/2 cups quick-cooking oats
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped pecans, toasted
5 oz. BAKER'S Semi-Sweet Chocolate, coarsely chopped
1 jar (12 oz.) raspberry jam

Steps:

  • Heat oven to 350°F.
  • Mix flour, sugar and baking powder in large bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and nuts; mix well.
  • Press half the crumb mixture onto bottom of 13x9-inch pan sprayed with cooking spray; sprinkle with chocolate. Top with jam and remaining crumb mixture.
  • Bake 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CHUNKY CHOCOLATE BARS



Chunky Chocolate Bars image

These are so yummy you won't be able to stop eating them! Very easy to make and can be made with all different substitutions!

Provided by oriana

Categories     Candy

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

350 g chocolate, chopped into small pieces
115 g unsalted butter
400 g condensed milk
225 g chocolate hazelnut chocolate chip biscuits or 225 g your favourite biscuits, broken
165 g mixed dried fruit, of your choice (eg raisins, dried peaches,dried apple, dried apricots)
50 g your favourite nuts, roughly chopped (eg hazelnuts, macadamias, cashews, slivered almonds, pecans etc)

Steps:

  • Line a 28X18cm cake tin with clear film (cling wrap).
  • Melt the chocolate and butter in a large bowl over a pan of simmering water or microwave.
  • stir until mixed.
  • pour the condensed milk into the chocolate and butter mixture.
  • beat with spoon until creamy.
  • add the broken biscuits, fruit, nuts.
  • mix well until all combined.
  • tip the mixture into prepared pan leaving top rough.
  • cool then chill til set.
  • lift out of tin using the clear film and then peel off.
  • cut into bars and serve at once.
  • leave refrigerated.

CHUNKY CHOCOLATE JAM BARS



Chunky Chocolate Jam Bars image

This are delicious and the flavors are excellent.

Provided by Bryson Hatfield @BestBaker90

Categories     Cookies

Number Of Ingredients 10

CRUST
1-1/2 cup(s) all-purpose flour
1 cup(s) light brown sugar (firmly packed)
1 teaspoon(s) baking powder
1 cup(s) butter or margarine, softened
1-1/2 cup(s) quick cooking oats
1/2 cup(s) chopped pecans, toasted
FILLING
5 - squares semi-sweet chocolate, coarsely chopped
12 ounce(s) jar rasberry jam

Steps:

  • Preheat oven to 350 degrees. Line a 9 x 13 inch pan with foil. Grease foil lining.
  • Mix together flour, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives (in crisscross fashion) until mixture resembles coarse crumbs. Add oats, 1/2 cup coconut and pecans; mix well. Press 1/2 the mixture into pan.
  • Sprinkle chocolate over crust. Spread jam over choclate. Press remaining batter over top. Bake 25 to 30 minutes or until lightly brown. Cool. Makes 32 bars, 1 bar each.

CHUNKY CHOCOLATE-JAM BARS



Chunky Chocolate-Jam Bars image

A medley of favorite snack flavors--coconut, pecans, chocolate, raspberry and oats--make these a sweet favorite for lunch boxes or after school.

Provided by Allrecipes Member

Time 50m

Yield 32

Number Of Ingredients 9

1 ½ cups flour
1 cup firmly packed light brown sugar
1 teaspoon CALUMET Baking Powder
1 cup butter, softened
1 ½ cups quick-cooking oats
½ cup BAKER'S ANGEL FLAKE Coconut
½ cup PLANTERS Chopped Pecans, toasted
5 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1 (12 ounce) jar raspberry jam

Steps:

  • Preheat oven to 350 degrees F. Mix flour, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and pecans; mix well.
  • Press half of the crumb mixture firmly onto bottom of greased 13x9-inch baking pan; sprinkle with chopped chocolate. Spoon jam over top; sprinkle with remaining crumb mixture.
  • Bake 25 to 30 min. or until lightly browned. Cool completely on wire rack. Cut into 32 bars.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 9.4 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 5.1 g, Sodium 63.5 mg, Sugar 16 g

CHUNKY CHOCOLATE-JAM BARS



Chunky Chocolate-Jam Bars image

A medley of favorite snack flavors--coconut, pecans, chocolate, raspberry and oats--make these a sweet favorite for lunch boxes or after school.

Provided by Allrecipes Member

Time 50m

Yield 32

Number Of Ingredients 9

1 ½ cups flour
1 cup firmly packed light brown sugar
1 teaspoon CALUMET Baking Powder
1 cup butter, softened
1 ½ cups quick-cooking oats
½ cup BAKER'S ANGEL FLAKE Coconut
½ cup PLANTERS Chopped Pecans, toasted
5 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1 (12 ounce) jar raspberry jam

Steps:

  • Preheat oven to 350 degrees F. Mix flour, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and pecans; mix well.
  • Press half of the crumb mixture firmly onto bottom of greased 13x9-inch baking pan; sprinkle with chopped chocolate. Spoon jam over top; sprinkle with remaining crumb mixture.
  • Bake 25 to 30 min. or until lightly browned. Cool completely on wire rack. Cut into 32 bars.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 9.4 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 5.1 g, Sodium 63.5 mg, Sugar 16 g

COPYCAT CHUNKY BAR CLUSTERS



Copycat Chunky Bar Clusters image

Yield 24

Number Of Ingredients 5

2 cups salted peanuts
1 (12 ounce) package semi sweet chocolate chips
1 (12 ounce) package milk chocolate chips
2 Tablespoons creamy peanut butter
1 1/2 cups raisins

Steps:

  • Coarsely chop peanuts and set aside.
  • Add both bags of chocolate chips to a sauce pan and melt chocolate over med/low heat. Stirring occasionally until all chocolate chips are melted and smooth.
  • Then add in peanut butter and stir until mixed in and melted.
  • Fold in the nuts, and raisins. Mix until combined.
  • Drops by Tablespoon sizes onto a cookie sheet that has been lined with parchment paper.
  • Let the clusters set up for 3-4 hours, or you can place them in the fridge to set up faster.

Nutrition Facts : Servingsize 1 serving, Calories 1259 kcal, Fat 33 g, SaturatedFat 14 g, Cholesterol 7 mg, Sodium 222 mg, Carbohydrate 228 g, Sugar 207 g, Protein 16 mg

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