Rich Chocolate Cream Bars Recipes

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RICH CHOCOLATE CAKE BARS



Rich Chocolate Cake Bars image

"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

1/2 cup butter, softened
1 cup sugar
4 eggs
1 teaspoon vanilla extract
1 can (16 ounces) chocolate syrup
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts
GLAZE:
1 cup sugar
1/3 cup milk
1/3 cup butter, cubed
1/2 cup semisweet chocolate chips
1 teaspoon vanilla extract

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 :

THE ULTIMATE CHOCOLATE BAR



The Ultimate Chocolate Bar image

Rich, fudge-like squares of chocolate with marshmallows and nuts inside.

Provided by James Bovy

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 30

Number Of Ingredients 20

½ cup butter
1 (1 ounce) square unsweetened chocolate
1 cup white sugar
1 cup all-purpose flour
½ cup chopped walnuts
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
6 ounces cream cheese, softened
½ cup white sugar
2 tablespoons all-purpose flour
1 egg
½ teaspoon vanilla extract
2 cups miniature marshmallows
⅓ cup butter
2 (1 ounce) squares unsweetened chocolate
⅓ cup milk
2 ounces cream cheese
4 cups confectioners' sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 33.8 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 86.7 mg, Sugar 27.9 g

RICH CHOCOLATE CREAM BARS



Rich Chocolate Cream Bars image

Thick and fudgy, these treats only look fussy. The truth is, they're layered bars that don't require any baking time at all! My grandmother concocted the recipe years ago.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3 dozen.

Number Of Ingredients 17

1/2 cup butter
5 tablespoons baking cocoa
1/4 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups graham cracker crumbs (about 24 squares)
1 cup sweetened shredded coconut
1/2 cup chopped walnuts
FILLING:
1/4 cup butter, softened
3 tablespoons milk
2 tablespoons instant vanilla pudding mix
2 cups confectioners' sugar
1 teaspoon vanilla extract
GLAZE:
4 ounces semisweet chocolate, chopped
1 tablespoon butter

Steps:

  • In small saucepan, combine the butter, cocoa, sugar, egg and vanilla. Cook and stir over medium-low heat until mixture reaches 160°., In a large bowl, combine the graham cracker crumbs, coconut and walnuts. Stir in cocoa mixture until blended. Press into a greased 9-in. square pan; set aside. , For filling, in a large bowl beat the butter, milk and pudding mix until blended. Gradually beat in confectioners' sugar and vanilla until smooth; spread over crust. , For glaze, in a microwave, melt chocolate and butter; stir until smooth. Spread over filling. Cover and chill until set. Cut into bars.

Nutrition Facts :

HOME



Home image

Categories     Desserts

Yield 15

Number Of Ingredients 6

● 2 packages (16.5 ounces each) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough
●3 packages (8 ounces each) cream cheese, at room temperature
●1 cup granulated sugar
●2 large eggs
●1 teaspoon vanilla extract
● 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted per package directions

Steps:

  • Preheat oven to 350º F. Grease 13 x 9-inch baking pan.
  • Press one package of cookie dough on bottom of prepared baking pan.
  • Beat cream cheese in large mixer bowl on high speed for 30 seconds. Beat in sugar, eggs and vanilla extract until smooth. Spread filling over cookie dough base. Cut second package of cookie dough into 15 equal cookie slices. Place slices on top of filling.
  • Bake for 55 minutes or until golden brown. Cool completely in pan on wire rack. Refrigerate for at least 2 hours.
  • Let cheesecake stand at room temperature for 20 minutes before serving. Place each serving on a plate. Drizzle each serving with melted morsels.

CHOCOLATE CANDY BAR ROUNDS



Chocolate Candy Bar Rounds image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 cups semisweet chocolate chips
2 teaspoons coconut oil
1/2 cup marshmallow creme, such as Marshmallow Fluff
2 tablespoons smooth peanut butter, not natural, such as Jif or Skippy
1/3 cup good-quality caramel sauce, such as Ghirardelli
2 to 3 tablespoons confectioners' sugar
Coconut oil spray, for the spoons
1/3 cup coarsely chopped salted roasted peanuts
1/2 cup white chocolate candy melting wafers
1/4 cup popping candies, such as Pop Rocks

Steps:

  • For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
  • Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
  • For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
  • For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
  • For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
  • Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.

CHOCOLATE COCONUT CREAM BARS RECIPE BY TASTY



Chocolate Coconut Cream Bars Recipe by Tasty image

Here's what you need: shredded coconut, coconut cream, maple syrup, salt, dark chocolate chips, coconut cream, shredded coconut

Provided by Mercedes Sandoval

Categories     Desserts

Yield 16 servings

Number Of Ingredients 7

4 cups shredded coconut, unsweetened
½ cup coconut cream
⅓ cup maple syrup
1 pinch salt, optional
1 ½ cups dark chocolate chips
⅓ cup coconut cream
shredded coconut, unsweetened

Steps:

  • Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. You may have to press down the mixture and reblend a few times for this to happen.
  • Pour mixture into an 8x8-inch (20x20-cm) pan lined with parchment or wax paper. Press down firmly with a rubber spatula and smooth mixture into an even layer.
  • Freeze for 30 minutes.
  • Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. Microwave in 15-second intervals, stirring mixture thoroughly in between.
  • Pour chocolate mixture on top of the coconut cream layer and spread into an even layer with a rubber spatula.
  • Sprinkle shredded coconut on top.
  • Freeze for 1 hour, or until chocolate layer has set.
  • Cut into 16 squares.
  • Enjoy!

Nutrition Facts : Calories 296 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 4 grams, Protein 2 grams, Sugar 28 grams

CHOCOLATE CHIP DREAM BARS



Chocolate Chip Dream Bars image

Dreaming of a rich chocolate bar? Here it is--ready to be the best on a cookie tray.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 32

Number Of Ingredients 13

1/2 cup packed brown sugar
1/3 cup butter or margarine, softened
1 cup Gold Medal™ all-purpose flour
2 eggs
1 cup packed brown sugar
1 teaspoon vanilla
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 bag (6 ounces) semisweet chocolate chips (1 cup)
1 cup milk chocolate chips
3/4 cup milk chocolate chips
2 teaspoons vegetable oil

Steps:

  • Heat oven to 350°F. In medium bowl, mix 1/2 cup brown sugar and the butter. Stir in 1 cup flour. Press in ungreased rectangular pan, 13x9x2 inches. Bake 10 minutes.
  • Meanwhile, in medium bowl, mix eggs, 1 cup brown sugar and the vanilla. Stir in 2 tablespoons flour, the baking powder and salt. Stir in semisweet and milk chocolate chips. Spread over crust.
  • Bake bars 15 to 20 minutes or until golden brown. Cool completely in pan on wire rack.
  • In 1-quart saucepan, heat all Chocolate Glaze ingredients over low heat, stirring constantly, until chocolate is melted. Drizzle glaze over cooled bars. Refrigerate at least 1 hour until firm. For bars, cut into 8 rows by 4 rows. Store at room temperature.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 80 mg

ULTIMATE CHOCOLATE CHIP BARS



Ultimate Chocolate Chip Bars image

Make and share this Ultimate Chocolate Chip Bars recipe from Food.com.

Provided by truebrit

Categories     Bar Cookie

Time 15m

Yield 24-45 2 inch - 1 inch sized square cookies, 12 serving(s)

Number Of Ingredients 10

1 cup margarine, melted
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup nuts, chopped (optional)

Steps:

  • Mix margarine and sugars in a large bowl.
  • Add eggs and vanilla, mixing well.
  • Mix in flour, baking soda and salt.
  • Stir in chocolate chips and nuts.
  • Spread in a greased 9 x 13" baking pan.
  • Bake at 350°F for 25 minutes.
  • Allow to cool before cutting into bars.

Nutrition Facts : Calories 391.8, Fat 20.3, SaturatedFat 5.9, Cholesterol 31, Sodium 396.9, Carbohydrate 51.1, Fiber 1.4, Sugar 33.6, Protein 4

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