Creamy Chocolate Squares Recipes
CHOCOLATE CHIP CHEESE BARS
"This is my most requested dessert recipe," writes Teri Linquist of Gurnee, Illinois. "Everyone loves these yummy bars with their soft cream cheese filling...and the couldn't be easier."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 4
Steps:
- Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in. square baking pan. , In a large bowl, beat the cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 220 calories, Fat 12g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 113mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
CHOCOLATE CREAM CHEESE SQUARES
Don't you just love it when another easy recipe comes along that everyone will really enjoy?? Well here is one that is just that - so easy and very delicious!! Like a lot of things, this improves with age -
Provided by Chef mariajane
Categories Dessert
Time 55m
Yield 48 small bars
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine cream cheese, 3 eggs, sugar and vanilla. Mix well and then press into a greased 9x13 baking pan (using a piece of wax paper over the mixture will allow for easier spreading).
- In a large mixing bowl combine cake mix, 1 egg, margarine. Pour mixture from bowl over mix in pan.
- Bake at 300F for 45-55 minutes. Cool.
- Cut into squares to serve.
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 :
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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.
- In a large bowl, using clean beaters, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining 1/3 cup of sugar and beat at high speed until the whites are stiff and glossy. Using a large rubber spatula, fold the chocolate mixture and the flour into the whites in 2 batches, until no streaks remain. Spread the batter evenly in the prepared baking sheet. Bake for 12 minutes, or until the cake has risen and is slightly springy. Transfer to a rack and let cool.
- Run the tip of a knife around the cake and sift cocoa over the surface. Cover the cake with wax paper and top with a cutting board. Invert the cake onto the cutting board. Lift off the pan and peel off the paper. Cut the cake in half crosswise, forming 2 rectangles. Chill until firm, about 30 minutes.
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- Melt 1/2 cup butter; add one ingredient at a time, stirring after each addition: cocoa, 1/2 cup powdered sugar, egg, 2 teaspoons vanilla, graham cracker crumbs and chopped nuts. Press into the bottom of a 13x9x2 inch pan.
- Melt 1/4 cup butter. In a small bowl, mix cornstarch and 2 teaspoons sugar; add to the melted butter and whisk until smooth. Add half and half or milk. Cook mixture over low heat, stirring constantly until thick and smooth; cool.
- Add 1 teaspoon vanilla and 2 cups powdered sugar to cooled mixture; whisk until smooth and thick. Pour over the bottom layer and spread evenly with an offset spatula.
- Melt chocolate over hot water (double boiler). Spread over the cream layer. Let cool at room temperature.
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