Chocolate Spice Bars Recipes
SOFT SPICE BARS
"These bars have the old-fashioned taste of gingersnaps, but they're chewy and quick to fix," writes Sharon Nichols from her kitchen in Brookings, South Dakota.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine butter, 1 cup sugar and molasses. Beat in egg until smooth. Combine flour, baking soda, cinnamon, cloves, ginger and salt; stir into the molasses mixture. , Spread into a greased 15x10x1-in. baking pan. Sprinkle with remaining sugar. Bake at 375° for 10-12 minutes or until lightly browned (do not overbake). Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 173mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SPICE BARS
Provided by Food Network
Categories dessert
Time 1h
Yield about 35 2-inch squares
Number Of Ingredients 10
Steps:
- Equipment: One 10 by 15 by 1-inch pan buttered and lined with parchment or foil
- Set a rack in the middle level of the oven and preheat to 375 degrees.
- In a mixing bowl, combine the flour, spices and salt. Stir well to mix and sift the dry ingredients onto a piece of parchment or waxed paper.
- In the bowl of an electric mixer, beat the butter with the sugar on low speed until just mixed. Beat in the chocolate, then the eggs, one at a time, beating smooth between each addition. Beat in the dry ingredients, scraping bowl and beater(s) several times. Off the mixer, fold in the chopped nuts. Scrape the batter onto the prepared pan and smooth the top with an offset metal icing spatula or a rubber spatula.
- Bake the bars for about 30 minutes, until firm, but not dry. Cool in the pan on a rack. Trim 1/8-inch from the edges and cut the cooled sheet into 2- inch squares, using a sharp, thin-bladed knife.
- Storage: Keep the bars between sheets of waxed paper in a tin or other container with a tight-fitting cover.
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