Creamy Chocolate Squares Recipes

CHOCOLATE SQUARES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cook chopped dates and water over low heat until soft. Set aside.
• Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture.
• Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 - 15 minutes)

CREAM CHEESE CHOCOLATE SQUARES

Steps:

• microwave 3/4 cup of margarine and 2 oz. chocolate squares until melted. Stir together.
• Stir in graham cracker crumbs, coconut and peanuts (I don't use the coconut because my husband doesn't like it). Press mixture onto bottom of 13x9 inch backing pan. Chill 30 minutes.
• Mix cream cheese, sugar, vanilla until well blended. Spread over graham cracker crust. Chill 30 minutes.
• Microwave reamaining margarine and chocolate squares until melted. Mix well, and then spread over the cream cheese layer. Chill until chocolate is hardened.
• cut into squares and serve. Hint: Warm a knife with warm water to cut without cracking the chocolate topping.
• The review reminded me that I do double my chocolate topping. It just makes it that much better!

CHOCOLATE CREAM CHEESE SQUARES

Steps:

• In a small mixing bowl, combine cream cheese, 3 eggs, sugar and vanilla. Mix well and then press into a greased 9x13 baking pan (using a piece of wax paper over the mixture will allow for easier spreading).
• In a large mixing bowl combine cake mix, 1 egg, margarine. Pour mixture from bowl over mix in pan.
• Bake at 300F for 45-55 minutes. Cool.
• Cut into squares to serve.

CREAMY CHOCOLATE BARS

Steps:

• Place 15 graham squares on bottom of 13x9-inch pan, cutting as necessary to fit.
• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 1 cup milk until well blended. Add remaining milk and dry pudding mixes; beat on low speed 2 min. Gently stir in COOL WHIP.
• Spread half the pudding mixture onto bottom of prepared pan; top with remaining graham squares and pudding mixture.
• Refrigerate 4 hours. Top with raspberries just before serving.

MAGICAL CHOCOLATE BARS

Steps:

• Line a baking sheet with waxed paper.
• Remove the lid from ice cream container. Working quickly, cut the container off the ice cream and turn ice cream on its side on a work surface. Insert craft sticks into the side of the ice cream, evenly spacing them. Cut the ice cream between the sticks, creating 3 bars.
• Arrange ice cream bars in the prepared baking sheet; freeze until completely solid, 8 hours to overnight.
• Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until chocolate hard shell mixture is smooth, 1 to 2 minutes.
• Hold 1 ice cream bar over a separate measuring cup and pour chocolate hard shell mixture over bar to cover completely. Let chocolate dry for a few seconds and pour chocolate hard shell mixture over bar again, creating a thick shell. Place bar back in the waxed paper. Repeat with remaining bars and chocolate hard shell mixture.
• Freeze bars until set, at least 15 minutes.