Chunky Chocolate Bars Recipes

HOMEMADE DARK CHOCOLATE CHUNKY BAR

Steps:

• Prep a 8 x 8 pan by lining with parchment paper.
• Put both types of chocolate in a microwaveable safe bowl. Heat in microwave for 1 min. Remove and stir with spatula. Continue microwaving in 30 second intervals until chocolate is almost all melted (about 1-3 more cycles). Stir vigorously with spatula until chocolate is completely melted and very smooth.
• Add nuts and raisins to chocolate and stir to combine.
• Pour chocolate mix into prepared dish and spread out. Chocolate may not fill the entire dish and that's ok. Sprinkle sea salt over top of chocolate.
• Let chocolate rest for about 2 hours, until firm, or refrigerate until hard, about 1 hour. Cut in to bars and serve. Refrigerate any bars that will be eaten later.

CHOCOLATE CHUNK COOKIES

Steps:

• In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
• Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheet as instructed below and chill in the fridge until firm, about 30 minutes.)
• Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
• Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
• Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
• Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

HOMEMADE COPYCAT CHUNKY BARS

Steps:

• Fastest way, melt chocolate (leave out 2 tablespoons) in a microwave safe bowl or glass measuring cup with the solid coconut oil. Turn on 25 seconds, take out stir, put back in for 20 intervals, while stirring until chocolate is melted and shiny. Then add in the last 2 tablespoons of chips. This will temper the chocolate to keep it's shape. Stir until the chips are melted into the chocolate and keep stirring until shiny again. 2) Add in peanuts and raisins and stir gently. 3) Fill each mold (Ben, see photo of molds above) to almost the top. Remember Chunky Bars are thick. Let sit on counter for 10 minutes. Then, place the moldshttps://amzn.to/3Psp0hj on a cookie sheet and place in freezer for about an hour. Unmold them and the Chunky bars should be set up and be able to be stored on the counter for up to 3 days or in the fridge up to a week. Enjoy!

CHUNKY CHOCOLATE NUT BARS

Steps:

• Preheat the oven to 180C/gas 4/fan 160C. Grease the base and sides of 2 shallow 28cm x 18cm baking tins and line each with a single sheet of greaseproof paper to come well above the rim of the tin (this makes it easy to lift out). Grease the paper.
• Pack half the dough into the base of each tin, pressing it into the corners. Scatter with the whole nuts, making sure they are evenly distributed. Press them deeply into the dough to secure.
• Bake for 40 minutes until the nuts and edges of the biscuits are golden. Carefully lift out of the tins, still on the paper, and transfer to a wire rack to cool.
• Melt the plain and milk chocolates in separate bowls set over pans of simmering water. Leaving the slabs of biscuit on the paper, carefully cut each slab widthways into 2cm/¾in slices (don't worry if the nuts seem to be loose - they will be kept in place by the melted chocolate).
• Spread the slices so they are 1-2cm apart and drizzle diagonal lines of melted plain chocolate over them, using a dessert spoon. Then drizzle the milk chocolate over the plain and leave in a cool place to set. Cut each biscuit in half widthways. They will keep fresh for up to a week stored in an airtight tin.

CHOCOLATE CHUNK MACAROON BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, mix cookie mix, softened butter, water and egg until soft dough forms. Spread dough evenly in bottom of pan. Bake 15 minutes.
• In medium bowl, mix coconut and sweetened condensed milk. Carefully spoon and spread coconut mixture evenly over partially baked base. Bake 17 to 20 minutes or until coconut is lightly browned. Cool completely, about 2 hours.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour or until chocolate is set. To serve, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

CHUNKY CHOCOLATE BARS

Steps:

• Line a 28X18cm cake tin with clear film (cling wrap).
• Melt the chocolate and butter in a large bowl over a pan of simmering water or microwave.
• stir until mixed.
• pour the condensed milk into the chocolate and butter mixture.
• beat with spoon until creamy.
• add the broken biscuits, fruit, nuts.
• mix well until all combined.
• tip the mixture into prepared pan leaving top rough.
• cool then chill til set.
• lift out of tin using the clear film and then peel off.
• cut into bars and serve at once.
• leave refrigerated.

CHUNKY CHOCOLATE FRUIT-AND-NUT BARK

Steps:

• Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
• Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
• When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.

CHUNKY PECAN BARS

Steps:

• In a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10-15 minutes or until golden brown. , Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans. Pour over crust. , Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.

FAMILY-SIZE DOUBLE-CHOCOLATE CHUNK BARS

Steps:

• Heat oven to 350°F. Stir cookie mix, oil, water and eggs with spoon until soft dough forms. (If dough is too stiff, stir in additional 1 to 2 teaspoons water.)
• Spread dough in ungreased rectangular pan, 13x9x2 inches.
• Bake 25 to 30 minutes or just until set; cool. For 36 bars, cut into 6 rows by 6 rows.