Chocolate In Between Bars Recipes

CHOCOLATE IN-BETWEEN BARS

Steps:

• 1. Preheat oven to 350'F.
• 2. In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well.
• 3. In a separate bowl, combine oats, flour, baking soda and salt; add to the creamed mixture.
• 4. Press about 3/4 of the mixture into an ungreased 15-in. x 10-in. x 1-in. baking pan; set aside.
• 5. For filling, heat the sweetened condensed milk, chocolate chips, butter and salt in a microwave-safe bowl until chips are melted. (You can also do this in a double boiler.)
• 6. Remove from the heat; stir in vanilla, (and chopped walnuts, if desired). Spread over top. Drop remaining oat mixture by tablespoonsful over chocolate.
• 7. Bake at 350° for 20 to 25 minutes. Cool on a wire rack.

CHOCOLATE IN-BETWEENS

Steps:

• Preheat the oven to 350 degrees.
• In a food processor, mix the flour, salt, and butter.
• Stop when everything is blended into a fine meal (but before it forms a ball).
• Add in the brown sugar.
• Add the oatmeal, and pulse it to integrate.
• (Don't over-mix or the oats will get too chopped up.) Press about half the mixture into the bottom of a greased 9"x13" to 11"x14" pan.
• Reserve the other half.
• In a saucepan, combine the condensed milk and chocolate chips, and heat the mixture (on low heat), mixing constantly, until the chips are fully melted and integrated.
• Pour over the crust in the pan.
• Sprinkle the remaining dough over the top, coating it as evenly as possible, and then lightly press it (without letting the chocolate ooze up).
• Bake until lightly brown, about 25 to 30 minutes.
• Variations.
• Coffee In-Betweens: Omit the chocolate chips, and instead use four cups of strong coffee, boiled down to 1/2 cup or less of liquid.
• Fruit In-Betweens: Omit the chocolate chips and condensed milk, and instead spread a layer of your favorite flavor of preserves in between the oatmeal cookie layers.
• (My personal favorite is blackberry.).

CHOCOLATE BARS RECIPE

Steps:

• Pour your melted and tempered pure chocolate or melted compound chocolate (candy melts, melting wafers, confectionery coating, and almond bark) into a candy bar mold, non-stick loaf pan, or rectangle plastic container.
• If desired, you can stir your favorite candy bar toppings into the melted chocolate before pouring it into the mold or you can add the ingredients on top of the wet chocolate.
• Tap the mold a few times to allow any trapped air bubbles to come to the surface of the chocolate.
• Pop the air bubbles using a toothpick or knife.
• Then tap the mold a few more times to smooth out the top surface of the chocolate.
• Chill pure chocolate candy bars in the refrigerator or compound chocolate (candy melts, etc.) in the freezer for about 10 minutes just until the chocolate hardens.
• Remove and un-mold the candy bars.