Chunky Chocolate Nut Bars Recipes

HOMEMADE DARK CHOCOLATE CHUNKY BAR

Steps:

• Prep a 8 x 8 pan by lining with parchment paper.
• Put both types of chocolate in a microwaveable safe bowl. Heat in microwave for 1 min. Remove and stir with spatula. Continue microwaving in 30 second intervals until chocolate is almost all melted (about 1-3 more cycles). Stir vigorously with spatula until chocolate is completely melted and very smooth.
• Add nuts and raisins to chocolate and stir to combine.
• Pour chocolate mix into prepared dish and spread out. Chocolate may not fill the entire dish and that's ok. Sprinkle sea salt over top of chocolate.
• Let chocolate rest for about 2 hours, until firm, or refrigerate until hard, about 1 hour. Cut in to bars and serve. Refrigerate any bars that will be eaten later.

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.

{COPYCAT} HOMEMADE CHUNKY BARS - PEANUT RAISIN BARS

Steps:

• In a double boiler, slowly melt your chocolate chips. If you use block chocolate, make sure your chocolate is chopped into even sized pieces.
• Evenly distribute peanuts and raisins inside chocolate molds.
• Once chocolate is melted, carefully pour it inside chocolate molds -making sure you don't overfill too much but filling it all the way to the rim.
• Transfer chocolate molds inside refrigerator and let them harden -4hours or overnight.

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.

CHUNKY PECAN PIE BARS

Steps:

• Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
• Combine 1/2 cup butter and brown sugar in bowl; beat at medium speed until creamy. Add flour; beat at low speed until crumbly. Press into prepared pan.
• Bake 12-15 minutes or until lightly browned.
• Whisk sugar, corn syrup, eggs, 2 tablespoons butter and vanilla together in bowl. Stir in chocolate chunks and nuts.
• Pour evenly over hot, partially baked crust. Continue baking 25-30 minutes or until set. Cool completely.

CHUNKY PECAN BARS

Steps:

• In a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10-15 minutes or until golden brown. , Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans. Pour over crust. , Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.

CHUNKY CHOCOLATE AND ALMOND BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place cake mix in medium bowl. Using pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in 1/2 cup butter until crumbly. Press firmly in ungreased 13x9-inch pan. Bake 12 to 14 minutes or until set.
• In large bowl, beat eggs, corn syrup and 1/4 cup melted butter with whisk until smooth. Stir in almonds and chocolate. Pour over crust.
• Bake 28 to 34 minutes longer or until golden brown and set. Cool 30 minutes. Refrigerate about 1 hour or until chocolate is firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

NO BAKE CHOCOLATE OAT BARS

Steps:

• Grease a 9x9 inch square pan.
• Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
• Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
• Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

CHUNKY CHOCOLATE NUT BARS

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.

COPYCAT CHUNKY BAR CLUSTERS

Steps:

• Coarsely chop peanuts and set aside.
• Add both bags of chocolate chips to a sauce pan and melt chocolate over med/low heat. Stirring occasionally until all chocolate chips are melted and smooth.
• Then add in peanut butter and stir until mixed in and melted.
• Fold in the nuts, and raisins. Mix until combined.
• Drops by Tablespoon sizes onto a cookie sheet that has been lined with parchment paper.
• Let the clusters set up for 3-4 hours, or you can place them in the fridge to set up faster.

CHOCOLATE CHUNK COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• Line a 9x13 baking dish with foil, leave some overhang to make removal easier.
• Spray foil generously with nonstick cooking spray.
• In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy.
• Add in eggs and vanilla extract and continue to beat.
• Lower speed of mixer and add flour, baking soda and salt, and mix until combined.
• Add 1 cup of chocolate chunks and 1 cup of mini chocolate chips and give a final stir, reserving some chocolate chunks and mini chocolate chips for topping cookie bars.
• Transfer cookie dough to prepared baking dish.
• Press remaining chocolate chunks and a sprinkle of mini chocolate chips into top of cookie dough.
• Bake 30 to 35 minutes on middle rack of oven.
• Let cool completely and cut.

CHUNKY CHOCOLATE BARS

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.

CHERRY CHOCOLATE NUT BARS RECIPE

Steps:

• Melt chocolate chips and peanut butter on low in the microwave. Stir well and add the chopped peanuts. Spread half of this mixture in a 9 x 13 inch glass pan sprayed very lightly with non stick cooking spray. Place in fridge to set up.
• Melt marshmallows in the microwave on very low stirring every 20 seconds. When melted and smooth, stir in the frosting.
• Spread this mixture carefully on top of the chocolate layer. Let cool in the fridge.
• Top with remaining chocolate for the last layer. If it has set up a little, just microwave it for about 30 seconds and stir well. Be sure to spread each layer to the edges of the pan.
• Refrigerate until firm. Cut into pieces - about 48.
• Store in refrigerator.

HEALTHY CHUNKY MONKEY OATMEAL BARS - EASY

Steps:

• Preheat the oven to 350 F.
• Line an 8 x 8-inch pan with parchment paper and spray with non-stick cooking spray and set aside.
• In a med-large mixing bowl, mix together the oats, mashed banana, peanut butter, maple syrup and walnuts until fully incorporated.
• Transfer the batter in the prepared pan and spread out on an even layer.
• Top with chocolate chunks or chips, then bake for 20-25 minutes until golden.
• Allow the bars to cool in the pan, before transferring to a wire rack to cool completely.