CHOCOLATE NUT BARS
When I ask my husband what he would like me to bake, he often asks for these fudgy, nutty bars. They are his favorite! -Lisa Darling, Scottsville, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, beat butter until fluffy. Add the flour, sugar and salt; beat just until crumbly. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Bake 10-12 minutes or until set and edges begin to brown., Meanwhile, in a small saucepan, combine milk and 1-1/2 cups semisweet chocolate chips. Cook and stir until chips are melted. Remove from the heat; stir in vanilla. Spread mixture over crust., Combine the nuts and milk chocolate chips with the remaining semisweet chocolate chips and crumb mixture. Sprinkle over filling. Bake 15-20 minutes or until center is set. Cool on a wire rack. Cut into bars.
Nutrition Facts :
CHOCOLATE SQUARES I
Date bar topped with chocolate and nuts.
Provided by Mary Roy
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 12
Number Of Ingredients 12
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)
Nutrition Facts : Calories 446.5 calories, Carbohydrate 47.2 g, Cholesterol 31 mg, Fat 28.8 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 313.4 mg, Sugar 32.5 g
DARK CHOCOLATE NUT BARS
Steps:
- Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
- Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
- In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
- To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
- Drizzle the chocolate over the mixture. When set, cut into bars and serve.
CHOCOLATE NUT BARS
These little treats are so good, you'll never have any leftover!!! Got this recipe from an Eagle Brand holiday cookbook. They are my hubbies favorite holiday treats. They go great with vanilla ice cream.
Provided by jake ryleysmommy
Categories Bar Cookie
Time 55m
Yield 30-36
Number Of Ingredients 7
Steps:
- Preheat oven to 375°f. Combine crumbs and butter, press firmly on bottom of 13x9 inch baking pan. Or for thicker bars you can use a 9x9 inch pan.
- Bake 8 minutes. Remove from oven.
- Reduce oven temperature to 350 f.
- Melt condensed milk, semi-sweet chocolate chips and vanilla together in a small saucepan.
- Spread chocolate mixture over prepared crust.Let cool for 5-10 minutes.
- Top with remaining chocolate chips, then nuts.
- Press down firmly.I use a heat safe rubber spatula for this, if you use your hands expect to get sticky.
- Bake 25-30 minutes, use rubber spatula to press topping down again half way through cooking.
- Cool completely. Cut into bars. Store loosely covered at room temperature.
CHOCOLATE NUT SQUARES
Once you make and take these deceptively easy-but-so-impressive nut squares anywhere to share, they'll become your most requested specialty. Those who work in Betty's Kitchens know it's true.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h52m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Mix brown sugar, 1 cup butter, the vanilla and egg in large bowl. Stir in flour. Spread evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake 20 to 22 minutes or until light brown. Cool 20 minutes.
- While crust is baking, heat chocolate chips, corn syrup and 2 tablespoons butter in 1 1/2-quart saucepan over low heat, stirring constantly, until chips are melted. Cool 20 minutes.
- Spread chocolate mixture over crust. Sprinkle with nuts; gently press into chocolate. Refrigerate uncovered about 2 hours or until chocolate is firm. For 48 squares, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 17 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 85 mg
CHOCOLATE NUT SQUARES
The combination of sweet and salty is delicious. I just made them for my grandkids and they are keepers!
Provided by jneen
Categories Bar Cookie
Time 32m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- Mix brown sugar, 1 cup butter, vanilla, egg together.
- Stir in flour.
- Spread in bottom of ungreased 9x13 pan.
- Bake 20 to 22 minutes: till golden brown.
- Melt chocolate chips with corn syrup and butter; either in microwave or on stove top.
- Cool chocolate mixture while crust bakes.
- Spread chocolate mixture over crust, then sprinkle with nuts.
- Gently press nuts into chocolate.
- Cool in refrigerator, uncovered, about 2 hours.
Nutrition Facts : Calories 162.4, Fat 10.2, SaturatedFat 4.5, Cholesterol 15.8, Sodium 84.4, Carbohydrate 17.5, Fiber 1.2, Sugar 9.6, Protein 2.2
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HEALTHY NUT BARS WITH CHOCOLATE DRIZZLE - PEPPER DELIGHT
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- Preheat oven to 350°F. Line a 9-inch square pan with parchment paper extending through its sides, this will helps later in lifting up easily.
- In a large bowl, combine together cashews, walnuts, pepitas, pecans, dried cranberries, and oats. You can also add any leftover crumbs or powders from the prior chopping of nuts.
- In a small saucepan, heat the maple syrup, vanilla extract, salt and brown sugar. Whisk with a spatula until it is completely dissolved. When the syrup starts to boil and bubble up, remove the pan from the heat and pour it to the prepared nut mix. Using the spatula combine them together to mix properly, it will be slightly sticky.
- Transfer this mix to the prepared baking pan. Press down gently on it using the back a spoon or any flat bowl so that it forms an even layer. Make sure there are no gaps in the flattened mix.
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