Creamy Chocolate Nut Bars Recipes

CREAMY CHOCOLATE BARS

Steps:

• Place 15 graham squares on bottom of 13x9-inch pan, cutting as necessary to fit.
• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 1 cup milk until well blended. Add remaining milk and dry pudding mixes; beat on low speed 2 min. Gently stir in COOL WHIP.
• Spread half the pudding mixture onto bottom of prepared pan; top with remaining graham squares and pudding mixture.
• Refrigerate 4 hours. Top with raspberries just before serving.

RICH CHOCOLATE CREAM BARS

Steps:

• In small saucepan, combine the butter, cocoa, sugar, egg and vanilla. Cook and stir over medium-low heat until mixture reaches 160°., In a large bowl, combine the graham cracker crumbs, coconut and walnuts. Stir in cocoa mixture until blended. Press into a greased 9-in. square pan; set aside. , For filling, in a large bowl beat the butter, milk and pudding mix until blended. Gradually beat in confectioners' sugar and vanilla until smooth; spread over crust. , For glaze, in a microwave, melt chocolate and butter; stir until smooth. Spread over filling. Cover and chill until set. Cut into bars.

CHOCOLATE NUT BARS

Steps:

• Preheat oven to 350°. In a large bowl, beat butter until fluffy. Add the flour, sugar and salt; beat just until crumbly. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Bake 10-12 minutes or until set and edges begin to brown., Meanwhile, in a small saucepan, combine milk and 1-1/2 cups semisweet chocolate chips. Cook and stir until chips are melted. Remove from the heat; stir in vanilla. Spread mixture over crust., Combine the nuts and milk chocolate chips with the remaining semisweet chocolate chips and crumb mixture. Sprinkle over filling. Bake 15-20 minutes or until center is set. Cool on a wire rack. Cut into bars.

CHOCOLATE NUT BARS

Steps:

• Preheat oven to 375°f. Combine crumbs and butter, press firmly on bottom of 13x9 inch baking pan. Or for thicker bars you can use a 9x9 inch pan.
• Bake 8 minutes. Remove from oven.
• Reduce oven temperature to 350 f.
• Melt condensed milk, semi-sweet chocolate chips and vanilla together in a small saucepan.
• Spread chocolate mixture over prepared crust.Let cool for 5-10 minutes.
• Top with remaining chocolate chips, then nuts.
• Press down firmly.I use a heat safe rubber spatula for this, if you use your hands expect to get sticky.
• Bake 25-30 minutes, use rubber spatula to press topping down again half way through cooking.
• Cool completely. Cut into bars. Store loosely covered at room temperature.

EASY NO-BAKE CREAMY CHOCOLATE MINT BARS (SPONSORED)

Steps:

• GREASE 9-inch-square baking pan.
• MICROWAVE 1/3 cup morsels and 1/3 cup butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir crushed cookies into melted morsel mixture. Press onto bottom of prepared pan. Refrigerate for 10 minutes or until firm.
• MEANWHILE, BEAT 1/3 cup butter, milk, 1/2 teaspoon peppermint extract and vanilla extract in medium mixer bowl until smooth. Gradually beat in powdered sugar until smooth and creamy. Add food coloring, 1drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.
• MICROWAVE remaining 1 2/3 cups morsels, 1/3 cup butter and 3/4 teaspoon peppermint extract in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Let stand for 10 minutes. Spread chocolate layer evenly over powdered sugar mixture. Refrigerate for at least 2 hours. For easier cutting, allow bars to sit at room temperature for 10 minutes.

DARK CHOCOLATE NUT BARS

Steps:

• Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
• Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
• In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
• To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
• Drizzle the chocolate over the mixture. When set, cut into bars and serve.

CHOCOLATE-CARAMEL NUT BARS

Steps:

• Heat oven to 350°F.
• Line 15x10x1-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour and salt; beat on low speed until well blended. Press onto bottom of prepared pan.
• Bake 15 min. or until edges of crust are golden brown; sprinkle with chocolate. Cover. Let stand 5 min. or until chocolate is melted; spread to evenly cover crust with chocolate. Refrigerate 15 min. or until chocolate layer is firm.
• Microwave caramels and cream in microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted and mixture is well blended. Gently spread caramel sauce over chocolate layer. Sprinkle with nuts; press nuts into caramel layer with back of spoon to secure. Cool completely. Use ends of foil to remove dessert from pan before cutting into bars.

CHUNKY CHOCOLATE NUT BARS

Steps:

• Preheat the oven to 180C/gas 4/fan 160C. Grease the base and sides of 2 shallow 28cm x 18cm baking tins and line each with a single sheet of greaseproof paper to come well above the rim of the tin (this makes it easy to lift out). Grease the paper.
• Pack half the dough into the base of each tin, pressing it into the corners. Scatter with the whole nuts, making sure they are evenly distributed. Press them deeply into the dough to secure.
• Bake for 40 minutes until the nuts and edges of the biscuits are golden. Carefully lift out of the tins, still on the paper, and transfer to a wire rack to cool.
• Melt the plain and milk chocolates in separate bowls set over pans of simmering water. Leaving the slabs of biscuit on the paper, carefully cut each slab widthways into 2cm/¾in slices (don't worry if the nuts seem to be loose - they will be kept in place by the melted chocolate).
• Spread the slices so they are 1-2cm apart and drizzle diagonal lines of melted plain chocolate over them, using a dessert spoon. Then drizzle the milk chocolate over the plain and leave in a cool place to set. Cut each biscuit in half widthways. They will keep fresh for up to a week stored in an airtight tin.

SWEDISH NUT BARS

Steps:

• Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining bottom with either waxed paper or parchment paper. Grease the paper.
• Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan.
• Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

CHOCOLATE FUDGE-NUT CREAM CHEESE BARS

Steps:

• Set oven to 375°.
• Butter a 13 x 9-inch pan.
• In a saucepan, combine chocolate pieces, cream cheese and evaporated milk; stir over low heat until smooth, then set aside.
• Stir in chopped nuts In a large bowl, cream sugar and butter or margarine (if using), until light and fluffy, then blend in eggs and vanilla.
• Mix together flour baking powder and salt, then add to the creamed mixture; mix well to combine.
• Press half of the mixture into the bottom the prepared baking pan, then spread the chocolate mixture over crust.
• Sprinkle with remaining crust mixture, then press down gently.
• Bake for 30 minutes, or until crust is lightly browned.
• Cool then cut into bars.

CHOCOLATE COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
• In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
• Bake for 30 minutes. Let cool before cutting into bars.

CHERRY CHOCOLATE NUT BARS RECIPE

Steps:

• Melt chocolate chips and peanut butter on low in the microwave. Stir well and add the chopped peanuts. Spread half of this mixture in a 9 x 13 inch glass pan sprayed very lightly with non stick cooking spray. Place in fridge to set up.
• Melt marshmallows in the microwave on very low stirring every 20 seconds. When melted and smooth, stir in the frosting.
• Spread this mixture carefully on top of the chocolate layer. Let cool in the fridge.
• Top with remaining chocolate for the last layer. If it has set up a little, just microwave it for about 30 seconds and stir well. Be sure to spread each layer to the edges of the pan.
• Refrigerate until firm. Cut into pieces - about 48.
• Store in refrigerator.

COPYCAT CHUNKY BAR CLUSTERS

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.