RICH CHOCOLATE CAKE BARS
"These cake-like brownies work well for large gathering and are quick to make," notes Kathy Kittell of Lenexa, Kansas.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Beat in syrup. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in nuts. Pour in a greased 15x10x1-in. baking pan., Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. , For glaze, in a heavy saucepan, combine the sugar, milk and butter. Bring to a boil over medium heat; boil for 1 minute. Remove from the heat. Add chips and vanilla; beat with a wooden spoon until smooth. Spread over warm bars. Cool on a wire rack before cutting.
Nutrition Facts :
CHOCOLATE NUT SQUARES
Once you make and take these deceptively easy-but-so-impressive nut squares anywhere to share, they'll become your most requested specialty. Those who work in Betty's Kitchens know it's true.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h52m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Mix brown sugar, 1 cup butter, the vanilla and egg in large bowl. Stir in flour. Spread evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake 20 to 22 minutes or until light brown. Cool 20 minutes.
- While crust is baking, heat chocolate chips, corn syrup and 2 tablespoons butter in 1 1/2-quart saucepan over low heat, stirring constantly, until chips are melted. Cool 20 minutes.
- Spread chocolate mixture over crust. Sprinkle with nuts; gently press into chocolate. Refrigerate uncovered about 2 hours or until chocolate is firm. For 48 squares, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 17 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 85 mg
NUTTY CHOCOLATE CHIP PICNIC CAKE
With a sweet and nutty chocolate baked-on topping, here's a cake that's ready to go. No frosting needed.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Mix chocolate chips, brown sugar and pecans; set aside.
- Bake and cool cake as directed on box for 13x9-inch pan--except sprinkle chocolate chip mixture on batter in pan before baking.
- Store tightly covered.
Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 20 g, TransFat 0 g
CHOCOLATE SNACKING CAKE WITH TANGERINE GLAZE
This moist, darkly bittersweet snacking cake is easily mixed with a whisk. Using a neutral oil rather than butter allows the chocolate flavor to shine, and gives the crumb an especially velvety texture under a sweet-tart glaze. You can use any kind of orange for the topping. Tangerines and mandarins (including clementines) are bright and spicy, but regular navel or juice oranges work just as well. Or if you can find blood oranges, the glaze will take on a pinkish hue and a sweeter, richer flavor.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper, letting the two long edges hang over the sides by at least 2 inches.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
- In a heatproof bowl, melt chocolate in the microwave in 30-second intervals, stirring in between. Or you can melt the chocolate in a double boiler over simmering water on the stove, stirring well. Whisk in hot coffee.
- Whisk together flour mixture, coffee-chocolate mixture, brown sugar, sour cream, oil, eggs and vanilla. Scrape into baking pan and smooth the top. Bake until the top is springy and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool completely before glazing.
- When cake is cool, make the glaze: Whisk together tangerine zest, tangerine juice and lemon juice, then whisk in confectioners' sugar. Taste, and if it's too sweet, add another drop or two of lemon juice. Pour glaze onto cooled cake, and spread to the edges. Let glaze set for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 129 milligrams, Sugar 24 grams, TransFat 0 grams
NUTTY CHOCOLATE CAKE
I got the idea for this incredibly easy yet impressive holiday dessert from a magazine. It is now a family favorite-and has been for the last 15 years! It is absolutely gorgeous on my buffet. -Linda DuVal, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 cakes (8 servings each).
Number Of Ingredients 8
Steps:
- Prepare and bake cakes according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat almond paste and butter until smooth. Gradually beat in cream until fluffy. Cut each cake horizontally in half; spread filling over bottom layers. Replace top layers., In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in sour cream and salt. Spread over the top of each cake. Sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts : Calories 490 calories, Fat 33g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 292mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.
THE BEST CHOCOLATE GLAZE
I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!
Provided by Mary Taylor Dantzler
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.
Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g
NUTTY CAKE BARS WITH CHOCOLATE GLAZE
Vanilla flavor pudding mix bumps up the deliciousness of a yellow cake mix. Add chopped nuts and a chocolate glaze to make these scrumptious dessert bars.
Provided by My Food and Family
Categories Home
Time 1h55m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350º F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat first 4 ingredients with mixer until blended. (Dough will be thick.) Stir in nuts; press onto bottom of prepared pan.
- Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely.
- Melt chocolate as directed on package; stir in oil. Spread over cake. Refrigerate 30 min. or until chocolate is firm. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
ORGANIC GRANOLA, NUT, HONEY, AND CHOCOLATE CAKE BARS
Almost a dessert but not quite and loaded with nutrients and protein. Use organic honey, butter, etc. and you have an amazing natural treat. My favorite is to heat in a bowl and add milk like a super decadent pudding cake.
Provided by fleur
Categories Breakfast and Brunch
Time 45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper and grease.
- Place 3/4 cup oats in a blender; blend to make oat flour. Combine oat flour, remaining oats, nuts, chocolate chips, peanut butter chips, sugar, cinnamon, and salt in a bowl.
- Mix honey, peanut butter, butter, water, and olive oil together in a separate bowl; stir into oat mixture until well coated. Press firmly across the baking sheet and into the corners.
- Bake in the preheated oven until top is golden brown, about 30 minutes. Cool to room temperature before cutting into bars.
Nutrition Facts : Calories 426 calories, Carbohydrate 41.2 g, Cholesterol 10.2 mg, Fat 26.7 g, Fiber 4.4 g, Protein 10.5 g, SaturatedFat 9 g, Sodium 248.9 mg, Sugar 25.8 g
NUTTY CHOCOLATE CARAMEL BARS
Found this gem on a package of walnuts. It's become a favourite here at our house. I cut them into bite size pieces just so I can have a few to savour and not feel any pangs of guilt.
Provided by peachez
Categories Bar Cookie
Time 50m
Yield 30 bars
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- In a large bowl combine 2 Cups flour, oats, brown sugar, baking soda and salt Add butter, stir until moistened.
- Reserve 1 Cup of crumb mixture for topping.
- Press remaining mixture into the bottom of an ungreased 13 x 9 baking pan.
- Bake for 15 minutes or until lightly brown.
- Remove pan from oven, sprinkle with chocolate morsels and walnuts.
- In a small bowl combine remaining 1/3 Cup flour and caramel topping.
- Drizzle over crust.
- Sprinkle evenly with reserved crumb mixture.
- Bake for 20- 25 minutes or until lightly brown.
- Cool in pan.
- Cut into bars.
Nutrition Facts : Calories 282.2, Fat 14.4, SaturatedFat 6.7, Cholesterol 16.8, Sodium 146.9, Carbohydrate 36.2, Fiber 2.3, Sugar 15.4, Protein 3.7
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