Nuttychocolatesquares Recipes

NUTTY CHOCOLATE SQUARES

Steps:

• 1. Butter a 9x13-inch glass pan. Base: In a small saucepan melt the butter and chocolate over medium heat stirring constantly. Remove from heat and add the cracker crumbs, coconut and pecans, mix well. Press mixture firmly into bottom of pan.
• 2. Filling: In a large mixing bowl combine the cream cheese, sugar and vanilla. Beat with electric mixer until smooth. Spread over top of crust. Place in refrigerator to chill for 30 minutes.
• 3. Topping: In a small saucepan combine the chocolate and butter. Cook over medium heat stirring constantly until chocolate is melted and mixture is smooth. Spread over top of chilled cream cheese mixture. Chill 60 minutes and cut into squares.

HEALTHY CHOCOLATE NUT SQUARES

Steps:

• Combine all ingredients through the cinnamon (cereal, oats, whole wheat flour, flax seeds, wheat germ, nuts, chocolate chips, baking soda, salt, and cinnamon) in a large mixing bowl.
• Add remaining ingredients and stir to combine.
• Pour into lightly sprayed 13x9 dish.
• Bake at 350 for 20-25 minutes.

SWISS CHOCOLATE SQUARES & ICING

Steps:

• Preheat oven to 375 degrees.
• Combine water, butter and chocolate in saucepan; bring to a boil.
• Remove from heat. Mix together flour and sugar.
• Stir in flour and sugar.
• Add eggs, sour cream, baking soda and salt. Mix well.
• Pour into greased 15 1/2 x 10 1/2 jelly roll pan.
• Bake at 375 degrees for 20 to 25 minutes.
• Frost while warm with milk chocolate frosting.
• Cool.
• Cut into squares.
• For the Frosting: Combine butter, chocolate and milk in saucepan.
• Boil 1 minute. Remove from heat. Add sugar.
• Beat until smooth.
• Stir in vanilla.
• Spread on squares.
• Garnish with pecan halves if desired.

CHOCOLATE NUT SQUARES

Steps:

• Heat oven to 350°F. Mix brown sugar, 1 cup butter, the vanilla and egg in large bowl. Stir in flour. Spread evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake 20 to 22 minutes or until light brown. Cool 20 minutes.
• While crust is baking, heat chocolate chips, corn syrup and 2 tablespoons butter in 1 1/2-quart saucepan over low heat, stirring constantly, until chips are melted. Cool 20 minutes.
• Spread chocolate mixture over crust. Sprinkle with nuts; gently press into chocolate. Refrigerate uncovered about 2 hours or until chocolate is firm. For 48 squares, cut into 8 rows by 6 rows. Store covered in refrigerator.

NUTTY CHOCOLATE SQUARES

Steps:

• 1. preheat the oven to 325°. Butter an 11 x 7" baking pan. Line with parchment paper, letting the edges overhang.
• 2. Mix the flour, baking powder, cinnamon, cloves, cardamom, and salt in a medium bowl. Bring the dark raisins, golden raisins, and rum mixture to a boil in a small pan. Remove from heat and set aside for 15 minutes to allow the raisins to soak up the liquid. Coarsely chop the walnuts and almonds. Stir the raisin mixture, cherries, walnuts, and almonds in a large bowl. Fold in 1 tablespoon of the dry ingredients. Melt the chocolate in a double boiler over barely simmering water.
• 3. Beat the butter and Brown sugar in a large bowl with an electric mixer at high speed until creamy. Add the orange zest and melted chocolate. Add the eggs one at a time, beating until just blended after each addition. Use a large rubber spatula to fold in the remaining mixed dry ingredients, followed by the raisin mixture and orange juice. Spoon the batter into the prepared pan, smoothing the top. Bake until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool completely before cutting.
• 4. Makes about 30 squares