Giant Toblerone Chocolate Bar Recipes

TOBLERONE

Steps:

• Place chocolate syrup in a shallow bowl or on a plate. Dip the rim of the cocktail glass in the chocolate, and put in the fridge to chill.
• Add the Baileys, Frangelico, Kahlúa, heavy cream and honey syrup into a shaker with ice and shake until well-chilled.
• Strain into the prepared glass.
• Garnish with freshly shaved Toblerone chocolate.

TOBLERONE BROWNIES - SWISS CHOCOLATE

Steps:

• Place the Toblerone and butter into a saucepan and heat gently until chocolate is melted.
• Remove from heat.
• Stir through the sugar, flour, eggs and sour cream until well combined.
• Pour into a well lined 13" x 9" x 2" pan.
• Bake at 180ºC for 30 minutes or until cooked through.
• Cool on a wire rack.
• Cut into pieces.
• Dust with cocoa and serve.

EASY TOBLERONE SQUARES

Steps:

• Preheat oven to 350°F.
• Butter a 13"x 9" pan.
• Combine sugar and melted butter.
• Add flour and mix with fingers until crumbly.
• Add mixture to pan and press down firmly.
• Bake for 20 minutes or until golden.
• Remove pan from heat.
• Pour condensed milk on top of crust.
• Add cut chocolate bar pieces on top of milk.
• Sprinkle chocolate chips between the chocolate pieces.
• Bake for an additional 20 minutes.
• Remove from heat.
• With a knife, swirl melted chocolate on the surface to create a marble effect.
• Let cool until set.
• Refrigerate for 2 hours.
• Cut into pieces before serving.

GIANT CHOCOLATE CARAMEL COOKIE BARS

Steps:

• Make the cookie:
• Preheat oven to 350°F. Butter a 13x9" baking pan, line bottom and sides with parchment paper, and butter parchment.
• Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until creamy. Add sugar and beat, scraping bowl occasionally, until incorporated. Beat in salt, then vanilla. Reduce mixer speed to low and gradually beat in flour, scraping bowl occasionally, until dough just starts to form and large pieces of flour remain.
• Press dough into prepared pan in an even layer. Poke holes all over with a fork. Bake cookie until golden brown and firm to the touch, 30-35 minutes. Transfer to a wire rack and let cool.
• Make the caramel:
• Heat cream, butter, and salt in a heatproof measuring cup or bowl in a microwave until cream is warm and butter is melted, about 45 seconds.
• Gently stir sugar and 1/3 cup water in a large saucepan. Heat over medium and cook, brushing down sides of pan with a wet pastry brush if needed and swirling pan gently (do not stir), until sugar is amber-brown, 15-20 minutes. Remove from heat.
• Carefully add cream mixture in a steady stream, stirring with a silicone spatula (it will bubble up violently); if it looks like it may boil over, stop adding cream mixture and stir to break up bubbles.
• Fit saucepan with candy thermometer and heat over medium. Cook, undisturbed, until mixture reaches 245°F (almost firm-ball stage). Immediately and carefully pour over cookie. Tilt pan to spread caramel evenly. Let sit until set, at least 1 hour and up to overnight.
• Make the chocolate coating:
• Heat chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and, stirring constantly, add oil. Let cool, stirring occasionally, until chocolate firms slightly, about 10 minutes.
• Place a sheet of parchment paper over cake pan. Place cutting board over parchment. Holding pan and board, invert quickly. Lift off pan, then peel off parchment.
• Pour one-third of chocolate mixture over cookie; reserve remaining chocolate mixture at room temperature, stirring occasionally. Spread chocolate mixture evenly with an offset spatula until cookie is coated. Chill until set, about 15 minutes.
• Using an oiled knife, cut cookie in half lengthwise. Carefully invert bars, caramel side up, and transfer to a wire rack set inside a rimmed baking sheet lined with waxed paper, spacing 2" apart.
• Slowly pour reserved chocolate mixture over bars; coat tops completely and let run down sides (use an offset spatula to coat sides completely if needed). If you run out of chocolate mixture, carefully lift rack off pan, then remove waxed paper with chocolate drippings. Return rack to pan and pour chocolate drippings over. Create a swoopy texture in chocolate with offset spatula, if desired. Chill until firm, about 45 minutes.
• Let sit at room temperature 10 minutes, then slice each bar crosswise into 10-12 pieces.
• Do Ahead
• Cookie bars can be made 3 days ahead; loosely cover and chill.