Sticky Road Chocolate Bars Recipes

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HOMEMADE CHOCOLATE BARS



Homemade Chocolate Bars image

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

1/4 cup cacao or cocoa powder
3 tbsp coconut oil
3 tbsp pure maple syrup, honey, or agave ((A sugar-free option is written out above))
optional extracts, (cocoa nibs, chia seeds, or other add-ins)

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

STICKY SESAME BARS WITH RAW CHOCOLATE DRIZZLE



Sticky Sesame Bars with Raw Chocolate Drizzle image

Provided by Camilla V. Saulsbury

Categories     Freeze/Chill     Low Cal     Chill     Healthy     Low Cholesterol     Raw     Seed

Yield Makes 20 bars

Number Of Ingredients 12

2 cups raw nuts (e.g., cashews, peanuts, pistachios, pecans)
1 cup raw sesame seeds
1/2 cup chia seeds or poppy seeds
1/2 cup raw agave nectar or raw honey
1/3 cup natural, unsweetened raw nut or seed butter (e.g., tahini, sunflower, or peanut)
2 tablespoons virgin coconut oil, warmed until melted
1 teaspoons vanilla extract (omit, if strictly raw)
1/4 teaspoon fine sea salt
Raw Chocolate Drizzle
2 tablespoons virgin coconut oil, warmed until melted
2 tablespoons raw agave nectar or raw honey
2 tablespoons raw, unsweetened, natural cocoa powder (not Dutch process)

Steps:

  • 1. Line an 8-inch square baking pan with foil or parchment paper and grease the pan with coconut oil or vegetable oil.
  • 2. Place the nuts, sesame seeds, and chia seeds in a food processor and process until finely chopped. Add the agave nectar, nut or seed butter, oil, vanilla, and salt. Process, using on/off pulses, until the mixture is blended and begins to stick together and clump on the sides of the bowl.
  • 3. Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap (lightly greased with coconut or vegetable oil) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan; leave the paper or plastic wrap to cover. Place the mixture in the freezer for 30 minutes.
  • 4. To prepare the chocolate drizzle: Mix the oil, agave nectar, and cocoa powder in a small bowl until blended. Remove the bar mixture from the freezer, uncover, and decoratively drizzle or spread with the chocolate mixture. Refrigerate for at least 4 hours or place in the freezer for 1 hour until the mixture is firm.
  • 5. Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 20 bars. Store in the refrigerator or freezer.

STICKY ROAD CHOCOLATE BARS



Sticky Road Chocolate Bars image

Provided by Sunny Anderson

Categories     dessert

Time 55m

Yield 12 bars

Number Of Ingredients 14

2 cups all-purpose flour
1/2 teaspoon baking powder
Pinch salt
1/2 cup unsalted butter, room temperature, plus extra for the pan
1/2 cup packed light brown sugar
1 egg
5 ounces unsweetened chocolate, melted
1/4 cup chopped pecans
3/4 cup butter
1/2 cup sugar
2 tablespoons light corn syrup
3/4 cup sweetened condensed milk
1 cup chopped pecans
1/2 cup sweetened coconut flakes

Steps:

  • Special Equipment: off-set spatula, parchment paper, 12 by 8 1/2-inch sheet pan
  • Preheat oven to 325 degrees F.
  • In a medium bowl, sift flour, baking powder and salt together. In a large bowl using a handheld mixer on medium high speed, cream the butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and mix until well combined. Add flour mixture in batches and blend until combined and crumbly. Fold in melted chocolate and the pecans. Butter a quarter sheet pan. Line the pan with a piece of parchment paper and butter the parchment. Press dough evenly into the sheet pan and prick surface evenly with a fork. Bake until firm in the center, about 20 minutes. Let cool and prepare the glaze.
  • In a medium saucepan over medium heat, melt butter, then add sugar, corn syrup and condensed milk. Cook until all ingredients are dissolved and a golden color is reached, about 10 to 12 minutes. Fold in the pecans and coconut. Pour the hot glaze over the cooled chocolate bars and quickly chill in the freezer to let glaze set. Cut into bars and serve.

CHERRY BERRY BARS



Cherry Berry Bars image

Provided by Sunny Anderson

Categories     dessert

Time 1h40m

Yield 16 bars

Number Of Ingredients 13

1/4 cup butter, softened
1 cup all-purpose flour
1/2 cup dark brown sugar
1 lemon, zested
1/2 cup lemon juice
1 egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup assorted frozen cherries, thawed, drained well, pitted and chopped
1/4 cup mixed berry preserves
Powdered sugar, for dusting

Steps:

  • Preheat oven to 350 degrees F.
  • In large bowl with an electric mixer, mix butter until fluffy. Add half the flour, then add in order: brown sugar, lemon zest, juice and egg. To remaining flour add baking powder, baking soda, cinnamon and cloves. Combine both mixtures until just incorporated. Fold in cherries and pour into an ungreased 8 by 8-inch baking pan. Using a spoon, equally dollop preserves on top of batter and using a toothpick or skewer, drag the tip through the preserves to create a swirl pattern on top.
  • Bake for 30 minutes or until a toothpick inserted in center comes out clean; cake will be moist to the touch. Once cooled, cut into squares and dust with powdered sugar to serve.

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