Chocolate Ribbon Bars Recipe 445

CHOCOLATE RIBBON BARS

Steps:

• In a large microwave-safe bowl, melt butterscotch chips and peanut butter, about 2-3 minutes (more or less, depending on your microwave); stir until smooth; gradually stir in cereal until well coated; press half of the mixture into a greased 13x9x2-inch pan; set remaining mixture aside.
• In another large bowl, melt semisweet chips and butter in microwave for about 2-3 minutes, stir in water until blended; gradually add the confectioners' sugar, stirring until smooth.
• Spread over cereal layer; cover and refrigerate for 10 minutes or until chocolate layer is set; spread remaining cereal mixture over the top.
• Chill before cutting.

CHUBBY HUBBY BARS

Steps:

• 1. Preheat oven to 350. Foil line and spray a 9X13" pan.
• 2. In a bowl, whisk flour, baking soda, and salt.
• 3. Using a mixer, beat butter and both sugars at medium speed until fluffy.
• 4. Add eggs and vanilla.
• 5. On low speed, beat in dry ingredients just until incorporated.
• 6. Add peanut butter and mix in.
• 7. Stir in 1 cup of chocolate chips and 1 1/2 cups pretzel pieces.
• 8. Spread batter evenly in pan.
• 9. Sprinkle peanut butter chips, 1/4 chocolate chips, and 1/4 cup chopped pretzels.
• 10. Bake for about 30 minutes or until golden brown.
• 11. Cool completely.
• 12. Remove from pan and cut into bars.

RIBBON COOKIES

Steps:

• Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
• In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
• Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
• Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
• Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
• Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
• Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
• Cool on wire rack.

CHOCOLATE RAINBOW BARS

Steps:

• 1. Preheat oven to 350 degrees. You will be using a 9x13" pan.
• 2. In bowl melt butter. Then add the 2 cups graham cracker crumbs. Press this mixture evenly over bottom of a 13x9" pan. Over this crust, fully coat crumbs with the can of Eagle Brands chocolate condensed milk.
• 3. In large bowl, combine the M&M mini chips, the coconut, and the nuts. Sprinkle half of the mixture over the chocolate layer and press lightly into chocolate. Be sure every corner is covered.
• 4. Bake for 15 minutes. Then sprinkle evenly the remaining M&M's, coconut, and nuts. Bake additional 10-15 minutes depending on your oven (you don't want them too brown).
• 5. Place the pan onto a wire rack and allow to cool. Cut into bars to your desired size.

CHOCOLATE RIBBON BARS RECIPE - (4.4/5)

Steps:

• In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside. In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth. Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. Yield: 2 dozen.

CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES

Steps:

• Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
• Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
• Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

CHOCOLATE RIBBON COOKIES

Steps:

• In a mixing bowl beat butter and shortening with an electric mixer on med to high speed for 30 seconds.
• Add sugar, baking soda, and salt; beat until combined.
• Beat in the egg, milk, and vanilla.
• Beat in as much of the flour as you can with the mixer.
• Stir in the remaining flour.
• Divide dough in half.
• Knead the melted chocolate and nuts into half the dough.
• Knead the miniature chocolate pieces and rum flavoring into the other half of the dough.
• Divide each portion of dough in half (you should now have four"portions.") To shape dough, line the bottom and sides of a 9x5x3 loaf pan with waxed paper or clear plastic wrap.
• Press half the chocolate dough evenly into pan.
• Top with half the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.
• Invert pan to remove dough.
• Peel off waxed paper or plastic wrap.
• Cut dough crosswise into thirds.
• Slice each third crosswise into 1/4-inch-thick slices.
• Place cookies two inches apart on an ungreased cookie sheet.
• Bake cookies in a 375 degree F oven for about 10 minutes or until edges are firm and bottoms are slightly browned.
• Transfer cookies to wire racks; cool.