Chocolate Squares Recipes
EASY CHOCOLATE ÉCLAIR SQUARES
If you're one of those moms who sends their kids to school on their birthday with a box of store-bought cupcakes, those days are over. With a recipe that is as easy as Honey Maid's Easy Chocolate Éclair Squares, you can kiss the days of store-bought sadness goodbye. Both cost-efficient and super simple to make, kids will be licking their fingers on their way to grabbing seconds.
Provided by Honey Maid
Yield 24
Number Of Ingredients 7
Steps:
- Beat the pudding mix and 1 ¾ cups of the milk in large bowl with a whisk for 2 minutes. Stir in the Cool Whip. Layer about 1/3 of the grahams and ½ the Cool Whip mixture in 13-by-9-inch pan, breaking the grahams as necessary to fit; repeat layers. Top with the remaining grahams.
- Microwave the chocolate and butter in medium microwaveable bowl on high for 1 ½ minutes, stirring after 1 minutes. Stir until the chocolate is completely melted. Add the sugar and remaining milk and stir until well blended. Immediately spread over the grahams. Refrigerate for 4 hours.
Nutrition Facts : ServingSize 1 serving, Calories 171 calories, Sugar 16 g, Fat 8 g, Carbohydrate 24 g, Cholesterol 14 mg, Fiber 0.9 g, Protein 2 g, SaturatedFat 4 g, Sodium 129 mg
CHOCOLATE CHIP SQUARES
A moist sqare with a caramel and chocolate flavor. This is from Company's Company Squares Cookbook. My family enjoys these and so do I. Hope you do too.
Provided by Dorel
Categories Bar Cookie
Time 40m
Yield 36 squares
Number Of Ingredients 10
Steps:
- In medium-size bowl,cream butter with brown sugar.
- Add white sugar and cream again.
- Add egg and vanilla and beat well.
- Measure in flour, soda and salt.
- Stir until well blended.
- Add chips and nuts stirring to combine.
- Scrape into 9X9 inch pan.
- Bake in 350*F oven for 25 to 30 minutes until set and a nice brown color.
- When cool cut into squares.
Nutrition Facts : Calories 87.5, Fat 5.2, SaturatedFat 2.6, Cholesterol 12.7, Sodium 71.7, Carbohydrate 10.2, Fiber 0.5, Sugar 7, Protein 1
CHOCOLATE SQUARES II
No baking required. Kinda like brownies without the oven!
Provided by M.PERRY
Categories Desserts Cookies No-Bake Cookie Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- Butter an 8x8 inch baking dish.
- In a saucepan over medium heat, melt together the butter, brown sugar and cocoa, stirring frequently until smooth. Remove from heat and stir in the egg and vanilla. Mix in the crushed cookies and walnuts. Press the mixture into the prepared pan and refrigerate until firm.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.4 g, Cholesterol 26.9 mg, Fat 9.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 60.3 mg, Sugar 5.6 g
FUDGY CHOCOLATE SQUARES
These deeply chocolatey squidgy sponge squares are gluten-free - try served as a dessert with ice cream
Provided by Sara Buenfeld
Categories Treat
Time 1h5m
Yield Cuts into 16
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment. Tip the butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Leave to cool.
- Meanwhile, mix the sugar, flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs and add the walnuts. Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked - when tested with a skewer, the crumb should still be a little moist. Cool in the tin.
- To make the icing, melt the butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min. Add the icing sugar and milk, and beat well. Pour on top of the cooled cake, scatter with the walnuts and lightly press them in. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.
Nutrition Facts : Calories 448 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
CRISPY CHOCOLATE SQUARES
Folks will think you slaved away on these fast and fudgy treats. People often request the recipe and are surprised to find out how easy they are to make. Even kids can make 'em! -Karen Speidel, Wheeling, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.
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
CHOCOLATE COCONUT SQUARES
These very rich and delicious layered bars are a big hit whenever I take them to a potluck or family gathering.
Provided by MizzNezz
Categories Bar Cookie
Time 52m
Yield 24 Bars
Number Of Ingredients 14
Steps:
- Cream butter and sugar; add eggs and vanilla.
- Mix flour, cocoa, and nuts.
- Add to sugar mixture.
- Spread into 9x13 pan.
- Bake at 350* for 30 minutes.
- Combine condensed milk and coconut.
- Spread over cake, bake 15 minutes more.
- Mix frosting ingredients until smooth.
- Spread over the coconut while still warm.
- Chill.
- Cut into bars.
HOMEMADE CHOCOLATE BARS
How to make homemade chocolate bars the easy way with just three ingredients.
Provided by Chocolate Covered Katie
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- *The recipe can be poured into any flat container. For the chocolate bar shape, I used this chocolate candy mold. Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. View Nutrition Facts
Nutrition Facts : Calories 124 kcal, ServingSize 1 serving
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5/5 (13)Category DessertCuisine CheesecakeTotal Time 5 hrs
- Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
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- Preheat the oven to 375°. Butter an 18-by-12-inch large rimmed baking sheet and line the bottom with parchment or wax paper. Butter the paper and dust with flour, tapping out any excess. In a small saucepan, combine the chocolate with the dissolved espresso and cook over low heat, stirring constantly, until melted, about 2 minutes. Let cool slightly.
- In a medium bowl, using an electric mixer, beat the egg yolks at high speed until pale, 2 to 3 minutes. At medium speed, gradually beat in 1/3 cup of the sugar. Increase the speed to high and beat until very thick and pale, about 5 minutes. Add the vanilla and the chocolate mixture and beat at low speed until blended.
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CHOCOLATE CONFETTI SQUARES - DINNER, THEN DESSERT
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5/5 (6)Total Time 40 minsCategory DessertCalories 290 per serving
- In a large microwave safe bowl, in 30 second increments, melt chocolate chips, peanut butter and butter together, stirring in between each time you microwave (this should take 90 seconds total).
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From recipegirl.com
Cuisine AmericanTotal Time 55 minsCategory DessertCalories 320 per serving
- In a medium bowl, use an electric mixer to beat the flour, sugar, butter, eggs and chocolate syrup until smooth. Pour into the prepared pan and bake 25 to 30 minutes, or until cooked in the middle. Cool completely.
- Use an electric mixer to combine the powdered sugar, butter, water, mint extract, and green food coloring. Spread evenly over the cooled cake. Chill.
- In a medium glass bowl, microwave on high the butter and chocolate chips until melted (or heat on low in a small saucepan on the stove). Stir until smooth. Pour the chocolate topping on top of the mint layer. Spread evenly. Cover and chill. Cut into squares when firm. Keep squares refrigerated until ready to serve.
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- Step 1: Preheat the oven to 350 F (175 C). Line a 9-by-13-by-2-inch baking pan with wax paper and grease the paper with 1 tablespoon unsalted margarine.
- Step 2: Chop 1/2 pound blanched almonds in a food processor, in two batches, until medium-fine. Transfer to a bowl. Chop 6 ounces semisweet chocolate in the processor until fine, and combine with the almonds.
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