Chunky Chocolate Jam Bars Recipes

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CHUNKY CHOCOLATE JAM BARS



Chunky Chocolate Jam Bars image

This recipe is from Kraft Foods and sounds as though it would be great for the holidays. The recipe calls for raspberry jam but I think that strawberry would be equally good and festive.

Provided by PaulaG

Categories     Bar Cookie

Time 45m

Yield 32 bars

Number Of Ingredients 9

1 1/2 cups flour
1 cup light brown sugar, firmly packed
1 teaspoon baking powder
1 cup butter, softened
1 1/2 cups quick-cooking oats
1/2 cup coconut
1/2 cup pecans, chopped, toasted
5 semi-sweet chocolate baking squares, coarsely chopped
1 (12 ounce) jar raspberry jam

Steps:

  • Preheat oven to 350 degrees.
  • Line a 13x9 inch pan with aluminum foil; spray the foil with nonstick cooking spray.
  • Mix flour, brown sugar and baking powder in a large bowl.
  • With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.
  • Add the oats, coconut and pecans, mix well.
  • Press half of the crumb mixture firmly onto bottom of pan.
  • Sprinkle with chopped chocolate.
  • Spoon jam over top; sprinkle with remaining crumb mixture.
  • Bake in preheated oven for 25 to 30 minutes or until lightly browned.
  • Lift from the pan using foil; cool completely on wire rack.
  • Cut into bars and enjoy.

Nutrition Facts : Calories 185.8, Fat 9.5, SaturatedFat 5.3, Cholesterol 15.2, Sodium 59.7, Carbohydrate 24.8, Fiber 1.3, Sugar 14.7, Protein 1.8

HOMEMADE DARK CHOCOLATE CHUNKY BAR



Homemade Dark Chocolate Chunky Bar image

Have a hankering for the nostalgic candy Chunky bar? Try this healthy homemade version made with super dark chocolate.

Provided by Jenna Braddock, RD

Categories     Dessert

Time 10m

Number Of Ingredients 6

6 oz dark chocolate ((60% or more cocoa chips))
2 oz unsweet chocolate (roughly chopped)
2 oz unsalted, roasted peanuts ((about ½ cup))
2 oz raw, whole almonds (chopped (about ½ cup))
½ cup raisins
½ teaspoon coarse sea salt ( (optional))

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.

HOMEMADE COPYCAT CHUNKY BARS



Homemade Copycat Chunky Bars image

Here's an easy recipe for a most delicious candy bar the Chunky Bar!

Provided by Pam

Categories     Dessert     Snack

Time 1h10m

Number Of Ingredients 4

2 cups milk chocolate chips (this is the original way) I used 1 1/2 cups milk chocolate and 1/2 cup semisweet chocolate, just to make them a little less sweet.
1/2 cup raisins
1/2 cup halved unsalted peanuts, you could substitute salted peanuts
1 tsp solid refined (no smell or flavor) coconut oil, this is to harden the chocolate faster and keep it solid

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!

COPYCAT CHUNKY BAR CLUSTERS



Copycat Chunky Bar Clusters image

Yield 24

Number Of Ingredients 5

2 cups salted peanuts
1 (12 ounce) package semi sweet chocolate chips
1 (12 ounce) package milk chocolate chips
2 Tablespoons creamy peanut butter
1 1/2 cups raisins

Steps:

  • Coarsely chop peanuts and set aside.
  • Add both bags of chocolate chips to a sauce pan and melt chocolate over med/low heat. Stirring occasionally until all chocolate chips are melted and smooth.
  • Then add in peanut butter and stir until mixed in and melted.
  • Fold in the nuts, and raisins. Mix until combined.
  • Drops by Tablespoon sizes onto a cookie sheet that has been lined with parchment paper.
  • Let the clusters set up for 3-4 hours, or you can place them in the fridge to set up faster.

Nutrition Facts : Servingsize 1 serving, Calories 1259 kcal, Fat 33 g, SaturatedFat 14 g, Cholesterol 7 mg, Sodium 222 mg, Carbohydrate 228 g, Sugar 207 g, Protein 16 mg

CHUNKY CHOCOLATE JAM BARS



Chunky Chocolate Jam Bars image

This are delicious and the flavors are excellent.

Provided by Bryson Hatfield

Categories     Fruit Desserts

Number Of Ingredients 10

CRUST
1-1/2 c all-purpose flour
1 c light brown sugar (firmly packed)
1 tsp baking powder
1 c butter or margarine, softened
1-1/2 c quick cooking oats
1/2 c chopped pecans, toasted
FILLING
5 squares semi-sweet chocolate, coarsely chopped
12 oz jar rasberry jam

Steps:

  • 1. Preheat oven to 350 degrees. Line a 9 x 13 inch pan with foil. Grease foil lining.
  • 2. Mix together flour, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives (in crisscross fashion) until mixture resembles coarse crumbs. Add oats, 1/2 cup coconut and pecans; mix well. Press 1/2 the mixture into pan.
  • 3. Sprinkle chocolate over crust. Spread jam over choclate. Press remaining batter over top. Bake 25 to 30 minutes or until lightly brown. Cool. Makes 32 bars, 1 bar each.

CHUNKY CHOCOLATE BARS



Chunky Chocolate Bars image

These are so yummy you won't be able to stop eating them! Very easy to make and can be made with all different substitutions!

Provided by oriana

Categories     Candy

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

350 g chocolate, chopped into small pieces
115 g unsalted butter
400 g condensed milk
225 g chocolate hazelnut chocolate chip biscuits or 225 g your favourite biscuits, broken
165 g mixed dried fruit, of your choice (eg raisins, dried peaches,dried apple, dried apricots)
50 g your favourite nuts, roughly chopped (eg hazelnuts, macadamias, cashews, slivered almonds, pecans etc)

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.

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