Chocolate Nut Bars Recipes

CHOCOLATE CHIP NUT BARS

Steps:

• Stir together flour and brown sugar.
• Cut in cold butter until crumbly.
• Stir in 1/2 cup chocolate chips.
• Press the crumb mixture on the bottom of an ungreased 13x9" pan.
• Bake 15 minutes at 350°F While this is baking, combine condensed milk, beaten egg and vanilla in a large bowl.
• Stir in remaining 1 1/2 cups chocolate chips and nuts.
• Spread evenly over baked crust.
• Bake 25 minutes or until golden brown.
• Cool and cut into bars (quite rich, so make them small!).

CHOCOLATE NUT BARS

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.

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

Steps:

• Preheat oven to 350.
• Line 8" square baking pan with foil, pressing foil into corners to cover completely and leaving 1" overhang on sides.
• Spread oats on ungreased baking sheet. Bake 8-10 minutes, or until light golden brown. Let cool, then place in large bowl.
• Reduce oven temperature to 325.
• Spread hazelnuts and walnuts on baking sheet. Bake 9-11 minutes or just until cut sides begin to brown lightly. Let cool, then add to toasted oats.
• Stir in confectionary sugar, then set aside.
• Heat chocolate chips and shortening in small heavy saucepan over very low heat, stirring constantly, until melted and smooth. Remove from heat.
• Spread evenly on bottom of prepared 8" square pan.
• Let stand in cool place 15-20 minutes, or until chocolate mixture begins to set, but is not firm.
• Combine butter and salt in microwavable bowl. Microwave on HIGH 20-30 seconds, or until butter is melted and foamy.
• Stir in corn syrup. Let cool slightly, and add vanilla.
• Stir corn syrup mixture into oat mixture, just until moistened.
• Gently spoon over chocolate, spreading evenly into corners.
• Score lightly into 4 strips, then score each strip into 6 pieces.
• Cover tightly with plastic wrap, and refrigerate at least 4 hours, or until firm.
• Remove bars from pan, lifting foil by edges.
• Place on cutting board; cut along score lines into 24 pieces. Remove foil.
• Store in airtight container in refrigerator.

CHOCOLATE NUT BARS

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.