SWISS CHOCOLATE BARS
-Margaret Jelinek, Wrentham, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes. , Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside. , In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars.
Nutrition Facts :
SWISS CHOCOLATE SQUARES
Chocolate cake. Chocolate icing. Chopped pecans. The terrific trio is at it again-this time in potluck-perfect squares that will win rave reviews.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield Makes 48 servings, 1 square each.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Place water, 1/2 cup (1 stick) of the butter and 1-1/2 oz. of the chocolate in large saucepan. Bring to boil, stirring occasionally. Remove from heat. Stir in combined flour and granulated sugar. Add eggs, sour cream, baking soda and salt; mix well. Pour into greased and floured 15x10x1-inch baking pan.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Place remaining 1/2 cup (1 stick) margarine, remaining 1-1/2 oz. chocolate and milk in large saucepan; bring to boil. Remove from heat. Gradually add powdered sugar, beating until well blended after each addition. Mix in vanilla. Spread onto warm cake; sprinkle with pecans. Cool completely. Cut into 48 squares to serve.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
SWISS CHOCOLATE SQUARES & ICING
Make and share this Swiss Chocolate Squares & Icing recipe from Food.com.
Provided by Irene Wilcox
Categories Bar Cookie
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Combine water, butter and chocolate in saucepan; bring to a boil.
- Remove from heat. Mix together flour and sugar.
- Stir in flour and sugar.
- Add eggs, sour cream, baking soda and salt. Mix well.
- Pour into greased 15 1/2 x 10 1/2 jelly roll pan.
- Bake at 375 degrees for 20 to 25 minutes.
- Frost while warm with milk chocolate frosting.
- Cool.
- Cut into squares.
- For the Frosting: Combine butter, chocolate and milk in saucepan.
- Boil 1 minute. Remove from heat. Add sugar.
- Beat until smooth.
- Stir in vanilla.
- Spread on squares.
- Garnish with pecan halves if desired.
Nutrition Facts : Calories 293.7, Fat 11.1, SaturatedFat 6.8, Cholesterol 38.9, Sodium 182, Carbohydrate 48.5, Fiber 0.9, Sugar 38.9, Protein 2.4
SWISS CHOCOLATE SQUARES
Make and share this Swiss Chocolate Squares recipe from Food.com.
Provided by Papa D 1946-2012
Categories Dessert
Time 6h30m
Yield 30 squares
Number Of Ingredients 7
Steps:
- Break up the chocolate. Melt it, together with the butter, in a sauce pan.
- With a hand mixer, beat the egg yolks and sugar for at least 10 minutes until it becomes a light-colored thick mixture. Carefully fold in the liquid chocolate and butter. Flavor by adding the cognac. Beat the cream until it is stiff and fold into mixture.
- Line a 5 inch × 5 inch mold with cling film. Pour the mixture into the mold and keep in the refrigerator for a minimum of 6 hours to set.
- Before serving, remove from the mold. Use a wet knife dipped in hot water to cut into 1 inch square pieces. Dust with cocoa powder. It is essential to keep this dish cool until it is served.
CHOCOLATE SWISS ROLL
This classic European-style cake is impressive enough to take center stage on any dessert table. But there's no need to be intimidated by its looks-the technique is an achievable challenge, even for the novice baker. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an indulgent dessert, earning it a place of honor on any dining table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
- In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
- Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
- Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
- In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
- Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
- In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 54 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g
SWISS TREAT BARS
Preferred at our house come Christmas, these scrumptious squares get gobbled up quickly! With the mix of chocolate, nuts, cherries and coconut, there's plenty of flavor in each tempting bite. -Fern Vacca, Ventura, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Fold in the chocolate chips, nuts, cherries and coconut (mixture will be thick). , Press into a greased 15x10x1-in. baking pan. Bake at 375° for 18-22 minutes or until lightly browned. Cool on a wire rack before cutting.
Nutrition Facts :
CHOCOLATE SWISS ROLL
This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort.
Provided by VTP
Categories Desserts Cakes Chocolate Cake Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
- Sift flour, cocoa, salt, and baking soda together in a medium bowl.
- Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
- Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
- Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 19.2 g, Cholesterol 146.5 mg, Fat 20.3 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11.1 g, Sodium 209.3 mg, Sugar 12.5 g
More about "swiss chocolate squares recipes"
DELIGHTFUL SWISS CHOCOLATE SQUARE RECIPE - THEFOODXP
From thefoodxp.com
Calories 150Fat 6 gCholesterol 20 mgSodium 85 mg
SWISS CHOCOLATE BARS | RECIPE | CHOCOLATE BAR RECIPE ...
SWISS CHOCOLATE CAKE - CAROLINA COUNTRY
From carolinacountry.com
SWISS CHOCOLATE SQUARES AND ICING RECIPE - GENIUS KITCHEN ...
From pinterest.nz
SWISS CHOCOLATE SQUARES & ICING RECIPE - FOOD.COM | RECIPE ...
From pinterest.co.uk
10 BEST CHOCOLATE BUTTERSCOTCH BARS RECIPES | YUMMLY
From yummly.com
BAKER'S SWISS CHOCOLATE SQUARES RECIPE - COOKEATSHARE
From cookeatshare.com
BAKERS SWISS CHOCOLATE SQUARES - BIGOVEN
From bigoven.com
BAKER'S SWISS CHOCOLATE SQUARES RECIPE - PLAIN.RECIPES
From plain.recipes
ASTRAY RECIPES: BAKER'S SWISS CHOCOLATE SQUARES
From astray.com
RECIPE: SWISS CHOCOLATE SQUARES WITH CHOCOLATE FROSTING ...
From recipelink.com
SWISS CHOCOLATE SQUARES - RECIPE | COOKS.COM
From cooks.com
EASY CHOCOLATE SWISS ROLL WITH STRAWBERRY BUTTERCREAM ...
From thebananadiaries.com
SWISS CHOCOLATE BARS RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
SWISS CHOCOLATE SQUARES RECIPE | COOKBOOK CREATE
From cookbookcreate.com
SWISS CHOCOLATE SQUARES ON BAKESPACE.COM
From bakespace.com
SWISS CHOCOLATE BARS RECIPE | TASTE OF HOME
From staging2.tasteofhome.com
SWISS CHOCOLATE BARS - RECIPE | COOKS.COM
From cooks.com
RECIPE: BAKER'S SWISS CHOCOLATE SQUARES
From mealsteps.com
SWISS CHOCOLATE BARS RECIPE: HOW TO MAKE IT | TASTE OF HOME
CHOCOLATE CAKE ROLL (SWISS ROLL) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SWISS CHOCOLATE BARS | CHOCOLATE BAR RECIPE, SWISS ...
10 BEST SWISS CHOCOLATE CAKE MIX RECIPES | YUMMLY
From yummly.com
RECIPE: CHOCOLATE CRISPIES | DUNCAN HINES CANADA®
From duncanhines.ca
SWISS CHOCOLATE SQUARES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LINDT SWISS CLASSIC CHOCOLATE BARS RECIPES - SALEWHALE.CA
From salewhale.ca
SWISS CHOCOLATE BARS RECIPE
From crecipe.com
SWISS CHOCOLATE CAKE AND CREAM CHEESE FROSTING RECIPE
From thespruceeats.com
IRRESISTIBLES SWISS CHOCOLATE BARS RECIPES - SALEWHALE.CA
From salewhale.ca
CHOCOLATE SWISS ROLL CAKE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
SWISS CHOCOLATE SQUARES & ICING RECIPE - FOOD NEWS
From foodnewsnews.com
SWISS CHOCOLATE SQUARES & ICING RECIPE - FOOD.COM | RECIPE ...
From pinterest.co.uk
BAKER'S SWISS CHOCOLATE SQUARES - RECIPEJUNGLE
From recipejungle.com
NESTLE - SWISS CHOCOLATE SQUARES CALORIES, CARBS ...
From myfitnesspal.com
SWISS CHOCOLATE CAKE MIX RECIPE - A CROWD FAVORITE
From saladinajar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #cuisine #preparation #low-protein #desserts #easy #european #swiss #chocolate #dietary #low-sodium #low-carb #low-in-something
You'll also love
Related Search