How To Make A Chocolate Bar Recipes

THE ULTIMATE CHOCOLATE BAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan.
• In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.
• In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.
• Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.
• Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.
• Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.

HOMEMADE CHOCOLATE BARS

Steps:

• *The recipe can be poured into any flat container. For the chocolate bar shape, I used this chocolate candy mold. Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. View Nutrition Facts

HOW TO MAKE A CHOCOLATE BAR

Steps:

• Blend ½ cup (60g) of cacao nibs into a paste. Cacao nibs have a dense, rich, chocolate flavor, and will give you the best homemade chocolate as a result. Pour the cacao nibs into a food processor or blender and turn it to the highest setting. Continue processing the nibs until they are ground into a fine paste. Cacao nibs can be difficult to find in some parts of the world but should be available at your local health food stores or online. If you can't find cacao nibs, try a different method to make your own chocolate bars.
• Add ¼ cup (25g) of powdered sugar to the cacao. Pour the powdered sugar into the food processor or blender with the cacao paste. Turn the blender or processor to a medium speed until the two ingredients are fully mixed. If you prefer a sweeter chocolate bar, add a little more powdered sugar. Anywhere between ¼ cup (25g) and ½ cup (50g) will keep the consistency of your bar right while changing the sweetness.
• Melt ¼ cup (40g) of cocoa butter. Scoop around ¼ cup (40g) of cocoa butter into a small bowl and melt it, either in the microwave or over a double boiler. Make sure the butter is entirely melted. Cocoa butter should be available from your local gourmet or health food store. It is also available online.
• Pour the melted cocoa butter into the food processor. Leave the food processor or blender running and start slowly streaming in the melted cocoa butter. Keep blending until all of the ingredients are combined and you have a smooth mixture. The amount of cocoa butter needed will vary based on the amount of powdered sugar used in the recipe. Add it in slowly until you reach a smooth texture that will be just pourable.
• Pour your chocolate mixture into molds or onto a baking sheet. For a traditional chocolate bar, pour your chocolate onto a parchment paper lined baking sheet and spread to all corners. If you want more interesting or varied shapes, look for silicone or chocolate molds available from homeware and cooking stores.
• Freeze your chocolate for 3 to 4 hours or until completely firm. Carefully transfer your chocolate molds to the freezer and leave for several hours or overnight. This will freeze the cocoa butter and solidify your mixture into chocolate bars.
• Remove the chocolate from the molds and store for up to 3 weeks. Once the chocolate is completely solid, remove the mold from the freezer and pop the chocolates out. Transfer to a plastic bag or container and store for up to 3 weeks. As cocoa butter has a melting point around 36 °C (97 °F), it is best to store it in the refrigerator until you are ready to eat it. This will give you a similar snap to processed chocolate.

CHOCOLATE CHIP COOKIE BARS

Steps:

• Position the rack in the middle of the oven and preheat to 350 degrees F.
• Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.

SUPER EASY CHOCOLATE BARS

Steps:

• Preheat oven to 350°.
• For CRUST, in large bowl, beat Butter with an electric mixer on medium to high speed for 30 seconds. Add Sugar and Salt; beat until combined.
• Add Flour; beat on low speed until combined. Press two-thirds of the crust mixture into the bottom of an ungreased 13x9x2-inch baking pan.
• For FILLING, in medium saucepan, combine Sweetened Condensed Milk and Chocolate Chips. Cook and stir over low heat until chocolate is melted. Remove from heat; stir in Nuts and Vanilla.
• Spread filling over unbaked crust. Sprinkle with remaining crust mixture.
• Bake for 30-35 minutes or until golden. Cool in pan on wire rack. Cut into bars.
• NOTE (as written in booklet): To cut professional-looking bars with nice even sides, let the baked mixture cool completely so the block has time to set up. For softer bars, refrigerate the baked block for a short time before cutting.