Squares Choco Nut Puffed Millet Squares Recipe 415

SQUARES - CHOCO-NUT PUFFED MILLET SQUARES RECIPE - (4.1/5)

Steps:

• Line an 8×8 pan with aluminum foil and spray with cooking spray. Set aside. Pour puffed millet into a large mixing bowl and set aside. In a small saucepan, combine coconut butter, honey, and cocoa powder. Heat over medium, stirring continuously. When it starts to boil, remove from heat. Pour liquid ingredients over puffed millet and stir with a spatula. Add optional chocolate chips (they will melt) and stir well. Pour into pan and press down with a spatula. Take a piece of parchment/wax paper and spread over top. Press down hard with your hands or a hard object (like the side of a glass). Chill for at least 2 hours, uncovered, before cutting into squares. Bars should be stored in the fridge in an airtight container. Notes and Substitutions: *I used Nature's Path puffed millet, purchased at Bulk Barn. Any puffed wheat cereal could also be used if you're not avoiding gluten. **Coconut butter: Empty a bag of shredded, unsweetened coconut into a food processor and blend until it reaches the consistency of peanut butter. Scrape down the sides as needed. This takes anywhere from 5-15 minutes. Store it in the fridge and pop it in the microwave in 20-second intervals before using. It's also a great spread on pancakes. Having difficulty? Check out this great FAQ page.

CHOCOLATE NUT SQUARES

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.

CHOCOLATE PUFFED WHEAT SQUARES

Steps:

• Place puffed wheat in a large bowl, and set aside. Grease one 9x9 inch pan.
• Grease the rim of a medium saucepan to prevent boil-over. Place the cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan. Cook over medium heat, stirring often until mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat.
• Pour chocolate mixture over puffed wheat, and stir until puffed wheat is evenly coated. Using a buttered spatula, press mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.

CHOCOLATE SQUARES II

Steps:

• Butter an 8x8 inch baking dish.
• In a saucepan over medium heat, melt together the butter, brown sugar and cocoa, stirring frequently until smooth. Remove from heat and stir in the egg and vanilla. Mix in the crushed cookies and walnuts. Press the mixture into the prepared pan and refrigerate until firm.

CHOCOLATE SQUARES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cook chopped dates and water over low heat until soft. Set aside.
• Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture.
• Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 - 15 minutes)