Chunky Bar Recipe Recipe For Fried

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CHUNKY PECAN BARS



Chunky Pecan Bars image

Hazel Baldner of Austin, Minnesota says most folds can't eat just one of these rich gooey bars. "They taste just like chocolate pecan pie," she notes.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cubed
FILLING:
3 eggs
3/4 cup sugar
3/4 cup dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1-3/4 cups semisweet chocolate chunks
1-1/2 cups coarsely chopped pecans

Steps:

  • In a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10-15 minutes or until golden brown. , Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans. Pour over crust. , Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 133 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 31mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

{COPYCAT} HOMEMADE CHUNKY BARS - PEANUT RAISIN BARS



{Copycat} Homemade Chunky Bars - Peanut Raisin Bars image

These homemade Chunky Bars are delicious and the recipe is super easy! You'll need a chocolate bar mold -easily found at your local craft store- made out of plastic and displayed by the baking or cake decorating items.

Provided by Laura Fuentes - SuperGlueMom

Categories     Chocolate Treats

Number Of Ingredients 3

2 cups milk chocolate chips
1/3 - 1/2 cup raisins
1/3 - 1/2 peanuts, coarsely chopped

Steps:

  • In a double boiler, slowly melt your chocolate chips. If you use block chocolate, make sure your chocolate is chopped into even sized pieces.
  • Evenly distribute peanuts and raisins inside chocolate molds.
  • Once chocolate is melted, carefully pour it inside chocolate molds -making sure you don't overfill too much but filling it all the way to the rim.
  • Transfer chocolate molds inside refrigerator and let them harden -4hours or overnight.

SHANGHAI STIR-FRIED CHUNKY NOODLES



Shanghai Stir-Fried Chunky Noodles image

This Shanghainese dish is made with thick, bouncy noodles like fresh Japanese udon, which are given a dark caramel tint by soy sauce and freshened up with barely cooked greens. Pork slivers make a delicious addition, but vegetarians may omit them and still enjoy the dish. In Shanghai, the greens will be the tenderest little sprouts of green bok choy, known as "chicken feather greens"; at home I often use baby spinach because the leaves need to be tender enough to wilt quickly in the heat of the wok. According to some accounts, the recipe was developed by Shanghainese immigrants in Hong Kong. This is a meal in one dish and makes a quick, satisfying lunch. It serves 2 as a meal, 4 or more if served with other Chinese dishes.

Provided by Food Network

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

4 oz (100g) lean pork
15 oz (425g) fresh Shanghai noodles or Japanese udon
2 1/2 tbsp cooking oil
9 oz (200g) baby green bok choy or 2 large handfuls of baby spinach
1 1/2 tsp dark soy sauce
1 tbsp light soy sauce
Salt and ground white pepper
1/2 tsp light soy sauce
1/2 tbsp Shaoxing wine
2 tsp potato starch
1 tbsp beaten egg or 1 tbsp cold water

Steps:

  • Cut the pork evenly into thin slices, then into slivers. Add the marinade ingredients and mix well.
  • Bring a pan of water to the boil. Add the noodles and cook for 2 minutes (fresh Shanghai and udon noodles are already half-cooked when you buy them, which is why this doesn't take long). Turn the cooked noodles into a colander and cool under the cold tap. Shake them dry. Drip over 1/2 tablespoon oil and stir in thoroughly to prevent sticking.
  • Heat 1 tablespoon of the oil in a seasoned wok over a high flame. Add the pork strips and stir-fry swiftly to separate them. When they are just cooked, remove from the wok and set aside. Clean and re-season the wok if necessary, then return it to a high flame with the remaining oil. Add the noodles and stir-fry until piping hot, adding both soy sauces and seasoning with salt and pepper. Add the bok choy or spinach and continue to stir-fry briefly until wilted. Finally, stir in the pork. Serve.

HOMEMADE COPYCAT CHUNKY BARS



Homemade Copycat Chunky Bars image

Here's an easy recipe for a most delicious candy bar the Chunky Bar!

Provided by Pam

Categories     Dessert     Snack

Time 1h10m

Number Of Ingredients 4

2 cups milk chocolate chips (this is the original way) I used 1 1/2 cups milk chocolate and 1/2 cup semisweet chocolate, just to make them a little less sweet.
1/2 cup raisins
1/2 cup halved unsalted peanuts, you could substitute salted peanuts
1 tsp solid refined (no smell or flavor) coconut oil, this is to harden the chocolate faster and keep it solid

Steps:

  • Fastest way, melt chocolate (leave out 2 tablespoons) in a microwave safe bowl or glass measuring cup with the solid coconut oil. Turn on 25 seconds, take out stir, put back in for 20 intervals, while stirring until chocolate is melted and shiny. Then add in the last 2 tablespoons of chips. This will temper the chocolate to keep it's shape. Stir until the chips are melted into the chocolate and keep stirring until shiny again. 2) Add in peanuts and raisins and stir gently. 3) Fill each mold (Ben, see photo of molds above) to almost the top. Remember Chunky Bars are thick. Let sit on counter for 10 minutes. Then, place the moldshttps://amzn.to/3Psp0hj on a cookie sheet and place in freezer for about an hour. Unmold them and the Chunky bars should be set up and be able to be stored on the counter for up to 3 days or in the fridge up to a week. Enjoy!

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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