Double Chocolate Fantasy Bars Recipes

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DOUBLE-CHOCOLATE FANTASY TORTE



Double-Chocolate Fantasy Torte image

The name says it all: decadent and delicious with perfectly blended flavors of raspberry and two types of chocolate.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 12

Number Of Ingredients 14

Unsweetened baking cocoa
1 cup granulated sugar
1 cup butter or margarine, softened
2 tablespoons raspberry liqueur or raspberry syrup
6 eggs
1 bag (6 oz) semisweet chocolate chips (1 cup), melted, cooled
1/2 cup plus 1 tablespoon Gold Medal™ all-purpose flour
2 packages (12 oz each) frozen raspberries in syrup, thawed
1/2 cup butter or margarine, softened
2 tablespoons powdered sugar
4 oz white chocolate baking bars (from 6-oz package), melted, cooled
1/8 teaspoon vanilla
2 oz white chocolate baking bars (from 6-oz package), melted, cooled
Hot fudge sauce or topping, if desired

Steps:

  • Heat oven to 400°F. Grease bottoms and sides of two 8-inch round cake pans; sprinkle with cocoa. In small bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until smooth. Beat in liqueur, eggs and melted semisweet chocolate. Stir in flour. Pour into pans.
  • Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
  • Place raspberries in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
  • To make filling, in small bowl, beat 1/2 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in 4 ounces white chocolate and the vanilla until smooth.
  • Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another 1/4-inch-deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons raspberry puree. Place second cake layer on filling. Drizzle melted white chocolate over top of cake.
  • Refrigerate uncovered about 10 minutes or until white chocolate is set. Cover with plastic wrap and refrigerate at least 3 hours until filling is firm. Serve with remaining raspberry puree and fudge sauce. Store in refrigerator.

Nutrition Facts : Calories 545, Carbohydrate 56 g, Cholesterol 170 mg, Fiber 3 g, Protein 6 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 200 mg

DOUBLE CHOCOLATE FANTASY BARS



Double Chocolate Fantasy Bars image

Make and share this Double Chocolate Fantasy Bars recipe from Food.com.

Provided by Bake-a-holic

Categories     Bar Cookie

Time 45m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package chocolate cake mix
1/4 cup vegetable oil
1 egg
1 cup chopped nuts
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) package semi-sweet chocolate chips
1 teaspoon vanilla extract
1 dash salt

Steps:

  • Preheat oven to 350 degrees F; grease 13x9 inch baking pan.
  • In large mixing bowl, combine cake mix, oil and egg; beat at medium speed until crumbly; stir in nuts.
  • Reserve 1-1/2 cups crumb mixture; press remaining crumb mixture firmly on bottom of prepared pan.
  • In small saucepan over medium heat, combine remaining ingredients; cook and stir until chips melt.
  • Pour chocolate mixture evenly over prepared crust; sprinkle reserved crumb mixture evenly over top.
  • Bake 25 to 30 minutes or until set; cool and cut into bars.

DOUBLE-CHOCOLATE FANTASY TORTE



Double-Chocolate Fantasy Torte image

Well worth the time to make this decadent and delicious torte. It has perfectly blended flavors of raspberry and two types of chocolate.

Provided by Charlotte J

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

baking cocoa
1 cup sugar
1 cup butter, softened
2 tablespoons raspberry liqueur or 2 tablespoons raspberry flavored syrup
6 eggs
1 (6 ounce) package semi-sweet chocolate chips, melted and cooled (1 cup)
1/2 cup all-purpose flour
1 tablespoon all-purpose flour
2 (12 ounce) packages frozen raspberries in light syrup, thawed
2 ounces white baking bar, melted (white chocolate, from 6-ounce package)
hot fudge, if desired for topping
1/2 cup butter, softened
2 tablespoons powdered sugar
4 ounces white baking bar, melted and cooled (white chocolate, from 6-ounce package)
1/8 teaspoon vanilla

Steps:

  • Heat oven to 400 degrees.
  • Grease bottoms and sides of 2 round pans, 8x1 1/2 inches; dust with cocoa.
  • Beat sugar and butter in small bowl until smooth.
  • Beat in liqueur, eggs and melted semisweet chocolate.
  • Stir in flour.
  • Pour into pans.
  • Bake about 20 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to wire rack.
  • Cool completely.
  • Place raspberries in blender or food processor.
  • Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
  • Prepare White Chocolate Filling.
  • Place 1 cake layer on serving plate; spread with filling.
  • Make about 1/4-inch deep ring in filling 1 inch from edge of cake, using tip of spoon.
  • Make another 1/4-inch-deep ring 1 inch inside outer ring.
  • Fill each ring with about 5 tablespoons raspberry puree.
  • Place second cake layer on filling.
  • Drizzle melted white chocolate over top of cake.
  • Refrigerate uncovered about 10 minutes or until candy coating is set.
  • Cover with plastic wrap and refrigerate at least 3 hours until filling is firm.
  • Serve with remaining raspberry puree and fudge sauce.
  • Cover and refrigerate any remaining dessert.
  • Filling:.
  • Beat margarine and powdered sugar in small bowl until light and fluffy.
  • Beat in white chocolate and vanilla until smooth.

Nutrition Facts : Calories 534.1, Fat 34.5, SaturatedFat 20.6, Cholesterol 168.7, Sodium 213.5, Carbohydrate 54.9, Fiber 3.5, Sugar 46.6, Protein 5.8

TOUCHDOWN CHOCOLATE FANTASY BARS



Touchdown Chocolate Fantasy Bars image

This recipe is from Eagle Brand condensed milk(one of my 4 basic food groups)and is gooey, chocolate and easy.

Provided by mandabears

Categories     Bar Cookie

Time 40m

Yield 24-36 bars

Number Of Ingredients 8

18 1/2 ounces chocolate cake mix
1/4 cup vegetable oil
1 egg
1 cup chopped nuts
1 cup semi-sweet chocolate chips
14 ounces eagle brand sweetened condensed milk
1 teaspoon vanilla extract
1 dash salt

Steps:

  • Preheat oven to 350 degrees.
  • Grease 13 x 9 pan.
  • In a large bowl, combine cake mix, oil, egg.
  • Beat on medium speed until crumbly.
  • Stir in nuts.
  • Reserve 1 1/2 cups of crumb mixture.
  • Firmly press remaining crumb mixture on bottom of prepared pan.
  • In a small saucepan over medium heat, combine remaining ingredients.
  • Cook and stir until chips melt.
  • Pour evenly over prepared crust.
  • Sprinkle reserved crumbs evenly over crust.
  • Bake 25-30 minutes until edges are firm.
  • Cool.
  • Cut into bars.
  • Store loosely covered at room temperature.

Nutrition Facts : Calories 237.7, Fat 12.4, SaturatedFat 3.6, Cholesterol 14.4, Sodium 249.6, Carbohydrate 30.9, Fiber 1.4, Sugar 21.5, Protein 4.1

DOUBLE CHOCOLATE BARS



Double Chocolate Bars image

These bars are perfect for when your next chocolate craving hits! Totally addictive! From TOH Quick Cooking '99. (I've made these with the Mint Oreos and mint chocolate chips, and they are heavenly!)

Provided by Me Mr. Jones

Categories     Bar Cookie

Time 20m

Yield 4 dozen, 6-8 serving(s)

Number Of Ingredients 4

1 (16 ounce) package cream-filled chocolate sandwich cookies, crushed
3/4 cup butter or 3/4 cup margarine, melted
1 (14 ounce) can sweetened condensed milk
2 cups miniature semisweet chocolate chips, divided

Steps:

  • Preheat oven to 350 degrees F.
  • Combine cookie crumbs and butter; pat into bottom of an ungreased 13x9 baking pan.
  • Combine milk and 1 cup of chocolate chips in a microwave-safe bowl.
  • Microwave on high for 1 minute, or until chips are melted; stir until smooth.
  • Pour over the cookie crust.
  • Sprinkle with remaining chips.
  • Bake for 10 - 12 minutes or until the chips are melted.
  • Cool and enjoy!

DOUBLE CHOCOLATE DREAM BARS



Double Chocolate Dream Bars image

Everyone remembers "magic cookies" or "seven-layer bars" from childhood. These are made better by using a chocolate filling.

Provided by MirandaLee

Categories     Bar Cookie

Time 50m

Yield 24 2inch bars

Number Of Ingredients 7

1 1/2 cups graham cracker crumbs, about 11 whole crackers
6 tablespoons butter or 6 tablespoons margarine, melted
1 (14 ounce) can low fat sweetened condensed milk
1/2 cup unsweetened cocoa powder
1 cup sweetened flaked coconut
1 cup chopped pecans
1 cup semisweet chocolate morsel

Steps:

  • Heat oven to 350°.
  • In 13x9-inch baking pan combine graham-cracker crumbs and melted butter until crumbs are moistened; pat into bottom of pan.
  • In medium bowl, stir together condensed milk and cocoa powder until smooth.
  • Pour over graham-cracker crust and spread evenly.
  • Sprinkle with coconut, pecans and chocolate morsels, pat down lightly.
  • Bake 25-30 minutes or until center is set.
  • Transfer pan to wire rack and cool completely.
  • Cut into 24 bars.

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