CHUNKY CHOCOLATE FRUIT-AND-NUT BARK
Do you remember Chunky bars, those little squares of chocolate wrapped in foil with a ton of fruit and nuts? These are the homemade version, and they make a great gift for the holidays. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 6
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.
PEANUT BUTTER CHOCOLATE CHUNK BARS
An amazing treat that will satisfy any craving for peanut butter and chocolate.
Provided by KBL
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla extract into the butter mixture. Add peanut butter and beat until incorporated.
- Sift flour and baking soda together in a separate bowl; mix into the butter mixture. Fold chocolate chunks into the mixture.
- Spread the batter into a 13x9-inch baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into squares.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 14.2 g, Cholesterol 15.3 mg, Fat 11.7 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 91.2 mg, Sugar 6.5 g
CHUNKY CHOCOLATE PEANUT BUTTER BARS
This is adapted from the The Cake Mix Doctor cookbook. I have made them for many different occasions and I always bring home an empty plate.
Provided by SueChef
Categories Bar Cookie
Time 45m
Yield 48 bars
Number Of Ingredients 8
Steps:
- Place rack in the center of the oven and preheat the oven to 325 degrees F. Set aside an ungreased 13x9 inch baking pan.
- Place cake mix, peanut butter, melted butter and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to the pan. Using your finger tips, press the crust evenly over the bottom of the pan so that it reaches all sides. Set aside.
- For the filling, place the chocolate chips, condensed milk, and 2 tablespoons butter in a medium-size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined, 3-4 minutes. Remove the pan from the heat and stir in the vanilla. Pour the chocolate mixture over the crust, and spread it evenly so that it reacheds the sides of the pan. Crumble the reserved crust and scatter it evenly over the chocolate. Place in the oven.
- Bake until light brown, 25 to 30 minutes. Remove from the oven and place on a wire rack to cool for at least 30 minutes before cutting.
- Cut into 48 bars. Store in an airtight container at room temperature for up to 3 days or in the refrigerator up to one week. (If they last that long) These freeze beautifully.
CHUNKY CHOCOLATE JAM BARS
This recipe is from Kraft Foods and sounds as though it would be great for the holidays. The recipe calls for raspberry jam but I think that strawberry would be equally good and festive.
Provided by PaulaG
Categories Bar Cookie
Time 45m
Yield 32 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Line a 13x9 inch pan with aluminum foil; spray the foil with nonstick cooking spray.
- Mix flour, brown sugar and baking powder in a large bowl.
- With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.
- Add the oats, coconut and pecans, mix well.
- Press half of the crumb mixture firmly onto bottom of pan.
- Sprinkle with chopped chocolate.
- Spoon jam over top; sprinkle with remaining crumb mixture.
- Bake in preheated oven for 25 to 30 minutes or until lightly browned.
- Lift from the pan using foil; cool completely on wire rack.
- Cut into bars and enjoy.
Nutrition Facts : Calories 185.8, Fat 9.5, SaturatedFat 5.3, Cholesterol 15.2, Sodium 59.7, Carbohydrate 24.8, Fiber 1.3, Sugar 14.7, Protein 1.8
CHUNKY CHOCOLATE BARS
These are so yummy you won't be able to stop eating them! Very easy to make and can be made with all different substitutions!
Provided by oriana
Categories Candy
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line a 28X18cm cake tin with clear film (cling wrap).
- Melt the chocolate and butter in a large bowl over a pan of simmering water or microwave.
- stir until mixed.
- pour the condensed milk into the chocolate and butter mixture.
- beat with spoon until creamy.
- add the broken biscuits, fruit, nuts.
- mix well until all combined.
- tip the mixture into prepared pan leaving top rough.
- cool then chill til set.
- lift out of tin using the clear film and then peel off.
- cut into bars and serve at once.
- leave refrigerated.
CHUNKY CHOCOLATE NUT BARS
Adding cinnamon to basic vanilla shortbread lends these bars an extra Christmassy fragrance
Provided by Good Food team
Categories Dessert, Snack, Treat
Time 1h
Yield Makes 44 biscuits
Number Of Ingredients 4
Steps:
- Preheat the oven to 180C/gas 4/fan 160C. Grease the base and sides of 2 shallow 28cm x 18cm baking tins and line each with a single sheet of greaseproof paper to come well above the rim of the tin (this makes it easy to lift out). Grease the paper.
- Pack half the dough into the base of each tin, pressing it into the corners. Scatter with the whole nuts, making sure they are evenly distributed. Press them deeply into the dough to secure.
- Bake for 40 minutes until the nuts and edges of the biscuits are golden. Carefully lift out of the tins, still on the paper, and transfer to a wire rack to cool.
- Melt the plain and milk chocolates in separate bowls set over pans of simmering water. Leaving the slabs of biscuit on the paper, carefully cut each slab widthways into 2cm/¾in slices (don't worry if the nuts seem to be loose - they will be kept in place by the melted chocolate).
- Spread the slices so they are 1-2cm apart and drizzle diagonal lines of melted plain chocolate over them, using a dessert spoon. Then drizzle the milk chocolate over the plain and leave in a cool place to set. Cut each biscuit in half widthways. They will keep fresh for up to a week stored in an airtight tin.
Nutrition Facts : Calories 173 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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CHEWY CHOCOLATE CHUNK BARS RECIPE | LAND O’LAKES
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Servings 48Calories 160 per servingCategory Bar, Dessert
- Combine brown sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, vanilla and almond extract; continue beating until well mixed. Add oats, flour and baking soda; beat at low speed until well mixed. Stir in 8 ounces chopped chocolate and pecans.
- Spread batter into ungreased 15x10x1-inch baking pan. Bake 24-27 minutes or until set. Cool completely.
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