Chocolate Fruit Bars Ii Recipes

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.

FRUITY CHOCOLATE-OAT BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• Mix flour, 1/2 cup butter, and sugar together until combined. Spread over the bottom of the prepared pan.
• Bake in the preheated oven until light golden brown, 15 to 20 minutes.
• Mix preserves and chocolate chips in a bowl.
• Combine honey and 2 tablespoons butter in a saucepan over medium heat; cook and stir until melted. Stir in oats and almonds.
• Spread preserve mixture on top of the partially baked crust, then top with the oat mixture. Bake until lightly browned, 15 to 20 minutes. Let cool before cutting into bars.

DREAM BARS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and 1/2 cup brown sugar until smooth. Stir in the 1 1/2 cups of flour. Press the mixture firmly into the bottom of a 9x13 inch pan. Bake the crust for 15 minutes in the preheated oven, until golden.
• In a medium bowl, mix together the eggs and 1 1/2 cups brown sugar. Stir in the vanilla. Combine the 1/4 cup flour, cocoa (if desired), baking powder and salt; stir into the egg mixture. Fold in the coconut and walnuts. Pour into the pre-baked crust.
• Bake for 25 to 30 minutes in the preheated oven, until firm. Cool and cut into squares.