Chocolate Fingers The Bar To Beat All Bars No Bake Recipes

NO-BAKE CHOCOLATE PEANUT BUTTER BARS

Steps:

• Grease 13 x 9-inch baking pan.
• Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.
• Melt remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

NO BAKE CHOCOLATE OAT BARS

Steps:

• Grease a 9x9 inch square pan.
• Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
• Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
• Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

NO-BAKE CHOCOLATE OATMEAL BARS

Steps:

• Grease a 9-inch square baking dish with cooking spray.
• Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan.
• Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently.
• Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

CHOCOLATE FINGERS, THE BAR TO BEAT ALL BARS! (NO BAKE)

Steps:

• Line a 20 x 31 cm (8 x 12 inch) container with plastic clingfilm.
• Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter "disappears', i.e.) there is no yellow showing in the mixture.
• Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.
• Press mixture into a 20 x 31 cm (8 x 12 inch) container.
• Ice with chocolate icing.
• Refrigerate until firm.
• Once firm, make a central cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.
• Store in an airtight container in the refrigerator.

" MARS BAR" BARS

Steps:

• In large saucepan, cut up Mars bars and melt with butter.
• Stir in Rice Krispies and press mixture into a buttered 8 inch square pan.
• Melt chocolate chips and spread over Rice Krispies mixture.
• After chocolate sets, cut into squares.

HOMEMADE TWIX BARS

Steps:

• Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 23cm square baking tin with baking paper and set aside (leave a 5cm overhang on the sides).
• Place the plain flour, icing sugar, brown sugar and salt into a large mixing bowl and stir to combine.
• Add the softened butter and beat on medium-high speed until the mixture turns into crumbly balls.
• Pour the mixture into the prepared pan and use a spoon to spread out evenly and press down firmly.
• Bake for 15 minutes or until lightly golden. Allow to cool in the pan.
• To make the caramel, place the sweetened condensed milk, brown sugar, golden syrup, butter, vanilla extract and salt into a medium saucepan. Cook on medium heat (stirring continuously) for 15 minutes or until visibly thickened (see notes).
• Pour the caramel over the shortbread base and place into the fridge to set.
• Remove from the baking pan and place onto a chopping board. Cut one long line down the middle and then cut each half into approximately 15 small fingers. Place back into the fridge for 30 minutes.
• Melt the milk chocolate in a microwave-safe bowl on 50% power for 3-4 minutes (stirring every 30 seconds) or until just melted.
• Dip the caramel shortbread fingers into the melted chocolate and allow any excess to drip off. Place onto a flat baking tray and place back into the fridge to set.
• Optional: drizzle with extra melted dark chocolate.
• Store in an airtight container in the fridge for up to 5 days.
• Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 23cm square baking tin with baking paper and set aside (leave a 5cm overhang on the sides).
• Place the plain flour, icing sugar, brown sugar, salt and butter into the Thermomix bowl and mix for 10 seconds, Speed 8. Mix on Interval/Knead function until the mixture turns into crumbly little balls.
• Pour the mixture into the prepared pan and use a spoon to spread out evenly and press down firmly. Bake for 15 minutes or until lightly golden. Allow to cool in the pan.
• To make the caramel, place the sweetened condensed milk, brown sugar, golden syrup, vanilla extract and butter into a clean and dry Thermomix bowl. Mix on 80 degrees, Speed 4, 8 minutes. Check the consistency and if it's not considerably thicker, continue cooking (same temperature and speed) in 1 minute intervals until thick.
• Pour the caramel over the shortbread base and place into the fridge to set.
• Remove from the baking pan and place onto a chopping board. Cut one long line down the middle and then cut each half into approximately 15 small fingers. Place back into the fridge for 30 minutes.
• Place the milk chocolate into a clean and dry Thermomix bowl. Melt for 4 minutes, 60 degrees, Speed 2 (or until melted). Dip the caramel shortbread fingers into the melted chocolate and allow any excess to drip off.
• Place onto a flat baking tray and place back into the fridge to set. Optional: drizzle with extra melted dark chocolate.
• Store in an airtight container in the fridge for up to 5 days.

CHOCOLATE FRUIT BAR

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Stir flour, baking powder and salt together. Beat eggs until light; add sugar gradually, beating well after each addition.
• Stir in almond flavoring, then dry ingredients. Fold in chocolate pieces, fruits, and nuts.
• Spread dough evenly in greased 9 x 13 inch pan. Bake 30 to 35 minutes. If desired, when cooled, frost with powdered sugar icing. Cut into bars and garnish each bar with a chocolate piece.

CHOCOLATE FINGERS, THE BAR TO BEAT ALL BARS! (NO BAKE)

Steps:

• Line a 20 x 31 cm (8 x 12 inch) container with plastic clingfilm.
• Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter "disappears', i.e.) there is no yellow showing in the mixture.
• Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.
• Press mixture into a 20 x 31 cm (8 x 12 inch) container.
• Ice with chocolate icing.
• Refrigerate until firm.
• Once firm, make a central cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.
• Store in an airtight container in the refrigerator.