Homemade Chunky Bar Recipe Recipe For Chicken

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{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.

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

SUPER EASY CHICKEN FINGERS



Super Easy Chicken Fingers image

These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.

Provided by Trudi Davidoff

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 3

1 pound skinless, boneless chicken breast halves - cut into bite size pieces
4 tablespoons butter, melted
1 ¼ cups Italian seasoned bread crumbs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
  • Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g

BAKED CHICKEN THIGHS



Baked Chicken Thighs image

These easy baked chicken thighs are breaded in panko with some heat from Sriracha sauce. Feel free to increase the amount of hot sauce.

Provided by Madelynn Kehrt

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

1 cup all-purpose flour
1 teaspoon kosher salt, divided
1 ⅓ teaspoons ground black pepper, divided
2 eggs, beaten
¼ cup milk
1 tablespoon Sriracha sauce
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon granulated onion
1 ½ cups unseasoned panko bread crumbs
8 skin-on, bone-in chicken thighs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  • Combine flour, 1/3 teaspoon kosher salt, and 2/3 teaspoon black pepper in a shallow bowl.
  • Combine eggs, milk, Sriracha sauce, 1/3 teaspoon kosher salt, and 1/3 teaspoon black pepper in a shallow bowl.
  • Combine panko bread crumbs, 1/3 teaspoon kosher salt, 1/3 teaspoon black pepper paprika, garlic powder, and granulated onion in a shallow bowl.
  • Dredge chicken thighs first in flour mixture, then egg mixture, and finally in panko mixture, shaking off excess after each step. Place coated chicken thighs onto the prepared baking sheet, skin-side up.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 309.8 calories, Carbohydrate 27 g, Cholesterol 111.3 mg, Fat 13.5 g, Fiber 0.6 g, Protein 23.4 g, SaturatedFat 3.8 g, Sodium 493.8 mg, Sugar 0.5 g

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 CHICKEN CACCIATORE



Chunky Chicken Cacciatore image

This healthy pasta recipe is so versatile! Look in your fridge for anything else you want to throw in, like red pepper, mushrooms, extra zucchini-you name it. And if you're a vegetarian, go ahead and leave out the chicken. -Stephanie Loaiza, Layton, Utah

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 8

6 boneless skinless chicken thighs (about 1-1/2 pounds)
2 medium zucchini, cut into 1-inch slices
1 medium green pepper, cut into 1-inch pieces
1 large sweet onion, coarsely chopped
1/2 teaspoon dried oregano
1 jar (24 ounces) garden-style spaghetti sauce
Hot cooked spaghetti
Optional: Sliced ripe olives and shredded Parmesan cheese

Steps:

  • Place chicken and vegetables in a 3-qt. slow cooker; sprinkle with oregano. Pour sauce over top. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; break up slightly with 2 forks. Return to slow cooker. Serve with spaghetti. If desired, top with olives and cheese. Freeze Option: Place the first 6 ingredients in a freezer container and freeze. To use, place container in refrigerator 48 hours or until contents are completely thawed. Cook and serve as directed.

Nutrition Facts : Calories 285 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 507mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

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