Black and White Chocolate Bars
1 lb Real white chocolate, melted
1 lb Chocolate chips; melted
3/4 c Evaporated milk
1/4 c margarine
1 ts Vanilla (or other extract)
1/2 c Toasted hazelnuts (or walnuts)
To ensure that the recipe will set up properly, do not use white baking confections that are not real white chocolate. The word "cocoa" should appear in the ingredients.
Line the inside of an 8" square baking pan with plastic wrap and set aside.
Toast nuts by placing on a cookie sheet and baking in pre-heated 350 degrees F. oven until skin begins to flake off. Remove skins by rubbing with a clean towel. Chop nuts with a knife, or pulse in a food processor.
Melt chocolate in a separate medium-sized bowls over double boilers.
Combine and melt the evaporated milk and GoldùnùSoft margarine over medium heat. Remove from heat and reserve.
Add half the milk and margarine mixture to the melted chocolate chips. Mix well, pour into lined baking dish, an spread evenly. Refrigerate a few minutes.
Add balance of milk mixture to the melted white chocolate, then add the vanilla and mix until well blended.
Smoothly spread the mixture over the first layer and top with nuts. Refrigerate until firmly set (24 hrs.) and cut into bars. Store chilled.
Caramel Filled Chocolate Bars
1 German Chocolate cake mix
3/4 c Margarine, melted
14 oz Bag caramels
2/3 c Evaporated milk, divided
1 c Chocolate chips
1 c Walnuts, chopped
Melt caramels and 1/3 cup evaporated milk over hot water or in microwave, stirring every thirty seconds. Keep warm.
Mix the cake mix, margarine and 1/3 cup evaporated milk and beat well. Spread 1/2 the batter in a greased 9x13 inch pan. Bake for 6 minutes at 350 degrees. Cool about 2 minutes. Spread caramel mixture over baked layer and sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonful over top. Sprinkle with remaining 1/2 cup nuts. Return to oven and bake for 18 minutes at 350 degrees. Cool in pan and cut into 1 1/2 inch squares.
Chewy Chocolate Orange Bars
2 c Cake flour
3/4 ts Baking powder
1/2 ts Salt
1 1/2 c Quick-cooking oats
1 c Dark-brown sugar, packed
2 Egg whites
Raisin Puree
3/4 c Chopped bittersweet chocolate
1/3 c Toasted walnuts, optional
1 tb Grated orange zest
Sift together flour, baking powder and salt into large bowl. Stir in oats and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin Puree. Stir into flour mixture along with chocolate, walnuts, and orange zest just until blended. Spoon in 9-inch-square baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to 30 minutes. Cool. Cut into 24 bars.
Chocolate Bars
2 c All-purpose flour;
1 c Sugar;
1/2 c Cocoa;
1 ts Baking soda;
Dry substitute equal to 1/3 cup sugar
1/2 ts Cinnamon;
1/2 ts Salt;
1 c Margarine (2 Sticks); at room temperature
2 lg Eggs;
2 ts Vanilla;
1/2 c Semisweet chocolate chips;
Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon, and salt in a mixer bowl and mix a low speed to blend well. Add margarine, eggs, vanilla and water, and mix at medium speed to blend well. Spread batter evenly in an 11" by 15" jelly roll pan that has been sprayed with pan spray or greased with margarine. Bake at 325 degrees for 20 to 25 minutes, or until bars pull away the sides of the pan and a cake tester comes out clean from the center. Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars. Mark four by eight and cool until chocolate has hardened. Cut as marked. (Might be a good idea to cut even more sugar out of this.)
Chocolate Candy Bar
1 Envelope SF Hot Cocoa Mix
2 tb Cold water
2 tb Golden raisins; or
1 ts Peanut butter; or
1 ts Chopped nuts
In small bowl stir cocoa mix with water. Save envelope that mix came in. Stir in raisins or peanut butter or nuts. Spoon mixture back into cocoa envelope. Fold over top and let stand against wall in bottom of freezer for about 4 hours. When frozen peel off envelope and eat. Tastes like fudge.
Chocolate Caramel Nut Bars
14 oz Bag caramels, remove wrappers
5 oz Can evaporated milk
1 Box German chocolate cake mix with pudding
1/2 c Margarine, melted
1 1/2 c Walnuts, chopped
6 oz Semisweet chocolate chips
Melt caramels with 1/3 cup milk in the microwave. Stir until smooth. Combine remaining milk, mix and margarine. Mix well. Press half of cake mixture into the bottom of a greased 13 x 9 baking pan. Bake 350 degrees for 6 minutes. Sprinkle with 1 cup walnuts, chocolate pieces over the crust; top with caramel mixture spreading to the edges of the pan. Top with teaspoonfuls of remaining cake mixture. Sprinkle with walnuts -- press lightly into the top. Bake for 350 degrees for 20 minutes. Cool slightly; cut into bars.
Chocolate Caramel Shortbread
1 1/2 c Butter, softened, divided
1/2 c Sifted icing sugar
1/4 ts Salt
1 1/4 c All purpose flour
1 cn Sweetened condensed milk
3 tb Corn syrup
1 ts Vanilla
3 Squares semi sweet chocolate, melted
Preheat oven to 350 degrees F. In large mixer bowl, beat 1 cup butter, sugar and salt until fluffy. Add flour, mix well. With floured finger, press evenly into greased 9 inch square pan. Bake 30-35 minutes or until lightly browned. Cool slightly. In 2 quart glass measure, with handle,in microwave oven, melt remaining 1/2 cup butter on high. for 1 minutes. Stir in sweetened condensed milk and corn syrup. Microwave on high for 6-8 minutes, stirring after each minute, or until mixture turns a light caramel color. Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill until firm. Cut into bars. Store covered at room temperature. Makes 24 bars.
Chocolate Cheese Bars
1 Devil's Food Cake Mix (with or without pudding in it)
8 oz Cream cheese, softened
1/3 c Oil
3 Eggs (divided use)
1/4 c Sugar
6 oz Semi-sweet chocolate chips
1/2 c Walnuts or pecans, chopped
Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup. Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake for 15 minutes at 350 degrees. Remove and sprinkle top with chocolate chips and walnuts.
Beat cream cheese, sugar and remaining egg until light and smooth. Spread over chocolate chips and walnuts. Sprinkle with reserved crumb mixture. Return to oven and bake for 15 minutes longer. Cool and cut into bars. Makes 16 servings.
Chocolate Cherry Bars
1 pk Fudge cake mix
1 cn (21 oz.) cherry pie filling
1 ts Almond extract
2 Eggs; beaten
Frosting: 1 cup sugar 5 Tablespoons butter or margarine 1/3 cup milk 6 ounces semi-sweet chocolate chips Preheat oven to 350. Grease and flour a 9x13 inch pan. Combine all ingredients for bars in a mixing bowl and stir by hand until mixed. Spread batter in prepared pan and bake 25-30 minutes. Be careful not to over-bake. Cool on rack.
To make frosting, combine sugar, butter and milk in small saucepan. Boil, stirring constantly, for 1 minute. Remove from heat, add chocolate pieces and stir until smooth. Pour over cooled bars.
Chocolate Chip Bars
3/4 c Brown Sugar firmly packed
1/2 c Butter or margarine
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 ts Vanilla
6 oz Chocolate pieces
1/2 c Chopped walnuts
Cream together sugar and butter. Beat in egg. Stir in dry ingredients; add vanilla and mix. Fold in chocolate and nuts. Spread in greased 15 x 10-inch pan (this will be a thin layer of batter). Bake in 375 degree oven 12 to 15 minutes. Cool slightly before cutting into 48 squares.
Chocolate Chip Cookie Bars
3/4 c Firmly packed brown sugar
1/2 c Sugar
1/2 c Margarine or butter,softened
1/2 c Shortening
1 1/2 ts Vanilla
1 Egg
1 3/4 c All purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Semi-sweet chocolate chips
1/2 c Chopped nuts or shelled
Sunflower seeds (opt)
Heat oven to 375 degrees F. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking soda, and salt; mix vanilla and egg; blend well. Stir in flour, baking soda, and salt; mix inch pan. Bake for 15 to 25 minutes or until light golden brown. Cool completely. Cut into bars.
Chocolate Chip Cranberry Cheese Bars
1 c Butter or margarine, (2 sticks or 1/2 LB)
1 c Brown sugar; packed
2 c Flour
1 1/2 c Rolled oats
2 ts Orange zest; grated
1 pk Semisweet chocolate chips, 12oz
1 c Cranberries; dried (4oz)
1 pk Cream cheese; (8oz)
1 1/4 c Sweetened condensed milk, (1 can at 14oz)
Beat butter and brown sugar in large bowl until creamy; beat in flour, oats and orange peel until crumbly. Stir in chocolate chips and cranberries; reserve 2 cups mixture. Press remaining mixture onto bottom of greased 13-by-9-inch baking pan. Bake at 350 degrees 15 minutes.
Beat cream cheese in small bowl until smooth. Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved oat mixture. Return to oven and bake 25 to 30 minutes or until center is set. Cool in pan on wire rack.
Makes about 3 dozen.
Chocolate Chip Nut Bars
1/2 c Margarine
2 c Brown sugar, packed
1 ts Vanilla
2 Eggs
1 1/2 c Flour
2 ts Baking powder
1 ts Salt
1 c Chipits
1 c Nuts
Melt margarine in large pot. Remove from heat and add sugar and vanilla. Stir well. Add eggs, one at a time. Stir together flour, baking powder, and salt. Add to pan and mix well. Spread in pan 9X13. Sprinkle with nuts and chipits over surface and press down lightly. Bake at 350 for 35-40 minutes. Cool and cut into bars.
Chocolate Crunch Bars
1/2 c Honey
1/3 c Margarine
1/4 c Cocoa Powder, Sweetened -
1 c Granola
1 c Dry Milk
Blend together everything except the granola to a stiff dough. Knead in the granola, or roll the shaped bars in granola. * Carob powder may be used also.
Chocolate Delight Bars
1/2 c Margarine -- softened
1 Egg yolk
2 tb Water
1 1/4 c Flour
1 ts Sugar
1 ts Baking powder
12 oz Chocolate chips
3/4 c Sugar
2 Eggs
6 tb Margarine -- melted
2 ts Vanilla
1 c 2c nuts -- chopped fine
Combine the first six ingredients and mix till smooth. Mixture will be very stiff. Press into a greased 9"x13" pan. Bake 10 minutes at 350 degrees F. Remove from oven and sprinkle with chocolate chips. Return to oven for 1 minute. Spread melted chips over the crust. Beat eggs till thick, then beat in sugar. Stir in melted margarine, vanilla and nuts. Spread over chocolate. Bake 30-35 minutes at 350 degrees F. Cut into 48 squares when cool.
Chocolate Fudge Bars
1 Stick Butter
2 oz Unsweetened Baking Chocolate Squares
1 c Sugar
2 Eggs
1 c Flour
1/2 ts Salt
1/2 ts Baking Soda
1/2 ts Vanilla Or Peppermint Extract
1 c Chocolate Chips
Glaze
1 c Powdered Sugar
1 tb Milk -- or more
1/2 ts Peppermint Extract
Melt the butter and the unsweetened chocolate.
When the bowl is cool, add the sugar, beat in the eggs, mix in the flour, the salt, and the baking soda. Add the vanilla. Spread into a greased jellyroll pan.
Sprinkle with the chocolate chips, and bake at 350 F for 8 minutes or so.
Glaze: Mix up the ingredients. It should be like a glaze that will pour, thickly. Add a couple of drops of food coloring if desired. When the cookies come out of the oven, spread the glaze. Cool slightly, and cut while still warm.
Chocolate Maple Nut Bars
1 1/2 c Flour; unsifted
2/3 c Sugar
1/2 ts Salt
3/4 c Margarine or butter; cold
2 Eggs
14 oz Sweetened condensed milk
1 1/2 ts Maple flavoring
2 c Nuts; chopped
1 c Semi-sweet chocolate chips
Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar and salt; cut in margarine until crumbly. stir in 1 beaten egg. Press evenly in a 9x13" pan. Bake for 25 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, remaining egg and flavoring; stir in nuts. Sprinkle chocolate chips evenly over the prepared crust. Top with the nut mixture. Bake for 25 minutes more or until lightly brown. Cool. Cut into bars. Store tightly covered at room temperature. Makes 24 - 36 bars.
Chocolate Marshmallow Bars
2 oz Unsweetened chocolate
1/2 c Butter
1 c Sugar
2 Eggs
1/2 c Flour
1 ts Vanilla
1 c Chopped pecans
16 Large marshmallows
Preheat oven to 350 degrees F. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside.
Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned.
Cool slightly and cut into bars.
Chocolate Meringue Bars
1/2 c Margarine
1/2 c Sugar
1/2 c Brown sugar
2 Eggs -- separated
1 ts Vanilla
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
3 tb Milk -- or water
6 oz Chocolate chips
1 c Brown sugar
1/2 ts Vanilla
1/2 c Nuts -- , optional
Beat margarine, sugars, egg yolks, and 1 tsp. vanilla. Mix dry ingredients, and add with milk. Spread in 9"x13" pan. Sprinkle with chocolate chips. Beat egg whites to soft peaks, beat in brown sugar and vanilla. Fold in nuts. Spread carefully over chips. Bake 30-35 min. at 325 degrees F.
Chocolate Pecan Cheesecake Bars
Crust:
1 pk Chocolate cake mix
1/2 c Butter or margarine -- Softened
1 Egg
1/2 c Pecans -- chopped
Filling:
8 oz Cream cheese -- softened
14 oz Sweetened condensed milk
1 ts Vanilla
1 Egg
Heat oven to 350. Grease 13 x 9 pan. In large bowl, combine cake mix, margarine and egg; mix at low speed until combined. Stir in pecans. Reserve 1 cup for topping; set aside. Press remaining mixture evenly in bottom of greased pan. Beat cream cheese in medium bowl until fluffy. Add remaining filling ingredients and beat at medium speed until smooth. Pour over crust; sprinkle with reserved topping. Bake at 350 for 35 to 40 minutes. Cool completely. Cut into bars. Store in refrigerator.
Chocolate Raisin Bars
1 3/4 c All-purpose flour
1 pn Salt
8 ts Potato flour
3/4 c Butter
1/3 c Raisins; chopped
8 oz Semisweet chocolate pieces
1/4 c Vanilla sugar
Preheat oven to 350 F (175 C). Sift all-purpose flour, salt, potato flour and vanilla sugar into a medium-size bowl. Cut in butter until mixture forms coarse crumbs; mix in raisins. Mix together to form a soft dough. Roll out dough on a floured surface to a rectangle slightly smaller than an 11" x 7" baking pan. Place rolled-out dough in pan; press to fit. Smooth top; prick well. Bake about 25 minutes or until very lightly browned. Cool a few minutes. Using a sharp knife, mark through surface of mixture with lines to use as a guide for cutting. Let cool in pan. Cut mixture in 20 squares; remove from pan. Place chocolate in a small bowl over a pan of gently simmering water; stir until melted and smooth. Line a baking sheet with foil. Dip bars in chocolate, coating evenly; lift out with a fork and tap gently on side of bowl to remove excess chocolate. Place on foil. Place baking sheet in a cool place until chocolate sets. If desired, any remaining chocolate can be piped over bars for decoration.
Chocolate Raspberry Bars
1 1/2 c Rolled oats
1/2 c Unbleached flour
1/2 c Almonds, ground
pn Salt
1 ts Ground cinnamon
1/3 c Tiny semi-sweet chocolate chips
2 Eggs
1/2 c Maple syrup
1/2 c All-fruit raspberry jam
In a medium bowl, combine the oats, flour, almonds, salt, cinnamon and chocolate chips.
Combine the eggs and maple syrup in a small bowl and whisk until very well combined. Pour into the oat mixture and combine well. About halfway through the mixing it will become much easier if you use your hands.
Scoop half of the dough into the bottom of a 9-inch glass pie dish and smooth it out, going up the side a little bit, to make a smooth layer. If the dough is too sticky to work with, wet your hands and use them to press it in.
Spread the jam evenly over the dough in the pie dish. Then use your hands to very gently distribute the remaining dough over the the jam. In some places the jam might squish up over the top of this new layer of dough, but that is OK.
Microcook, uncovered, at full power (100%) until the dough feels dry to the touch, about 5 minutes. The raspberry jam will be bubbly and very runny, but let it cool completely before cutting into bars and it will be fine.
Makes 12 bars.
Chocolate Walnut Bars
Crust:
1 1/2 c Flour 1/2 c Margarine 1/4 c Brown sugar 3/4 c Corn syrup 2 tb Margarine; melted 1 ts Vanilla 12 oz Chocolate chips
Filling:
3 Eggs 3/4 c Sugar 1 1/2 c Walnuts; chopped
For crust, beat flour, margarine and brown sugar in small mixer bowl until crumbly. Press into greased 13 x 9 pan. Bake in preheated 350 oven for 12 to 15 minutes. For filling, beat eggs, sugar, corn syrup, margarine and vanilla in medium bowl with wire whisk. Stir in morsels and walnuts. Pour over crust. Bake in preheated oven for 25 to 30 minutes or until set. Chill for a few minutes before cutting.
Chocolaty Poppers
1/2 c Land O'Lakes Butter
10 1/2 oz Marshmallows, miniature
2 oz Semi sweet chocolate
1 c All purpose flour
1 ts Vanilla extract
1 c Salted peanuts
6 c Popcorn
Combine butter, marshmallows and chocolate in a 2 quart saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat. Gradually add flour and salt, mixing well. Stir in vanilla and peanuts. Pour over popcorn, mixing well. Press into well greased 13x9 inch pan. Bake at 350 degrees for 10 to 12 minutes. Cool; cut into bars. Dust with confectioners sugar, if desired.
Congo Bars
2 3/4 c Unbleached All-Purpose Flour
2 1/2 ts Baking Powder
1/2 ts Salt
3 lg Eggs
2 c Brown Sugar, Firmly Packed
1 ts Vanilla
2/3 c Vegetable Oil
6 oz Chocolate Chips, 1 Cup
Sift the flour, baking powder and salt together, blending well. In a separate bowl, beat the eggs. Add the sugar, vanilla and oil. Stir in the dry ingredients, then add the chocolate chips. Spread on a greased jelly-roll pan and bake for 15 to 20 minutes in a preheated 350 Degree F. oven. Cool slightly before cutting.
Crunchy Chocolate Peanut Butter Bars
1/2 c Light corn syrup
1/3 c Brown sugar, packed
1 c Peanut butter
3 c Rice cereal
1 c Semi-sweet chocolate pieces
2 ts Vanilla
In a 2 quart saucepan, combine corn syrup and brown sugar,. Cook and stir till mixture comes to a full boil. Stir in peanut butter. Remove from heat. Stir in cereal, chocolate pieces and vanilla. Stir in cereal, chocolate pieces and vanilla. Press into an ungreased
9x9x2 inch pan. Chill 1 hour. Cut into bars.
Deluxe Chocolate Marshmallow Bars
3/4 c Butter or margarine
1 1/2 c Sugar
3 Eggs
1 ts Vanilla extract
1 1/3 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
3 tb Baking cocoa
1/2 c Chopped nuts, optional
4 c Miniature marshmallows
Topping:
1 1/3 c Chocolate chips (8 oz.)
3 tb Butter or margarine
1 c Peanut butter
2 c Crisp rice cereal
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat, stir in cereal. Spread over bars. Chill.
Easy Chocolate Chip Layer Bars
1 Stick butter or margarine
1 1/2 c Graham cracker crumbs
1 c Flaked coconut (opt)
12 oz Semi sweet chocolate morsels
14 oz Can sweetened condensed milk
1 c Chopped pecans
Preheat oven to 350 degrees. Melt butter in oven in 13x9 inch baking pan. Remove from oven. Sprinkle crumbs over butter. Sprinkle with coconut and morsels. Pour sweetened condensed milk evenly over mixture. Top with pecans; press down.
Bake for 22 - 27 minutes or until golden brown around edges. Cool completely in pan on rack.
Fundy Mud Bars
1 c Margarine
2 c Sugar
4 Eggs
1 1/2 c All purpose flour
1/3 c Cocoa
1 c Chopped walnuts
3 c Miniature Marshmallows
1/2 c Margarine
4 c Icing sugar
1/3 c Cocoa
1/2 c Evaporated milk
Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift cocoa and flour together, beat in gradually. Stir in walnuts. Spoon batter into a greased 9 x13 inch pan. Bake at 350 degrees F oven for 30 - 35 minutes. Immediately sprinkle top of cake with marshmallows. Return to oven for 3 - 5 minutes until marshmallows are slightly puffed. Cool 30 minutes. For icing, cream margarine. Combine icing sugar and cocoa, and beat in alternately with milk. Beat until icing is light and fluffy. Spread over marshmallow layer. Chill to serve - cut in bars.
Oatmeal Chocolate Chip Bars
1 1/2 c Brown sugar, packed
1 c Shortening
2 tb Molasses
2 ts Vanilla
2 Whole egg
3 c Rolled oats
1 c Flour
1 ts Baking soda
1 ts Salt
3/4 c Nuts -- chopped
12 oz Semisweet chocolate chips
Preheat oven to 350 degrees. Grease 15 x 10 or 13 x 9 inch pan. In large bowl, beat brown sugar and shortening until light and fluffy. Add molasses, vanilla, and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in oats, flour, baking soda and salt; blend well. Stir in nuts and chocolate chips. Spread in prepared pan. Bake at 350 degrees for 20 to 25 minutes or until light golden brown and center is set. Cool slightly; cut into bars. Serve warm or cool. 48 bars.
Peanut Butter Bars
3/4 c Butter
2 c Peanut butter
1 1/2 c Crushed graham crackers
1 lb Powdered sugar
6 oz Chocolate chips
1 tb Crisco oil
Mix first 4 ingredients - knead until smooth. Press into 9 x 13" pan. Melt chocolate chips in saucepan with oil. Spread over mixture in pan. Chill 1 hour & cut into bars.
Reese's Bars
1 c Melted butter
2 3/4 c Icing sugar
1 c Peanut butter
2 1/2 c Graham wafer crumbs
12 oz Chocolate chips
Mix together first four and press into an ungreased 9 x 13 pan. Melt the chocolate chips and pour over the peanut butter mixture. Let cool slightly and then cut into bars before the chocolate hardens completely.
Scrumptious Chocolate Layer Bars
Filling:
12 oz Chocolate chips
5 oz Can evaporated milk
8 oz Cream cheese
1/2 ts Almond extract
Crust:
3 c Flour
1 c Butter, softened
2 Eggs
1 ts Baking powder
1/2 ts Almond extract
Mix chocolate chips, cream cheese and evaporated milk in a saucepan. Cook over low heat, stirring constantly, until mixture is smooth. Remove from heat and stir in 1/2 tsp. almond extract. Mix well;set aside. Combine remaining ingredients. Blend well until mixture resembles coarse crumbs. Press 1/2 crumbs (not too hard) in greased 9 x 13 pan. Spread with chocolate mixture. Sprinkle in greased 9 x 13 pan. Spread with chocolate mixture. Sprinkle 40 minutes or until golden brown. Cool and cut into bars. Makes approx. 36 bars.
Snicker Bars
11 1/2 oz Milk chocolate chips
2 tb Shortening
30 Vanilla caramels
2 tb Water
1 c Chopped peanuts
Melt chips and shortening in microwave. Stir until smooth. Pour 1/2 of chocolate mixture into 8" foil lined pan. Refrigerate until firm (about 15 minutes). Put caramels, butter and water in bowl and heat in microwave. Stir until smooth. Blend in nuts. Pour over first chocolate mixture; refrigerate until tacky (about 15 minutes). Reheat remaining chocolate. if necessary, pour over top, chill, cut and enjoy.
Thin Fudgy Chocolate Strippers
1 1/2 c All-purpose flour
1/3 Cap unsweetened cocoa
1/2 ts Baking soda
1/4 ts Salt
1 c Sugar
3 tb Stick margarine, softened
1 ts Instant espresso granules Or 2 ts Instant coffee granules
1 ts Vanilla extract
1 (2 1/2-ounce) jar prune baby food
1 lg Egg
Nonstick cooking spray
1 (1-oz) square semisweet chocolate, chopped
1 (1-oz) square white baking chocolate, chopped
Preheat oven 350 F. Mix flour, cocoa, baking soda and salt in bowl; stir well. Combine sugar, margarine, espresso, vanilla, baby food and egg in large bowl. Beat at high speed with mixer for 2 minutes; stir in dry ingredients (dough will be thick). Spoon dough into 15xlO-inch jellyroll pan coated with cooking spray. Bake 13 minutes. (Do not overcook.) Cool completely in pan. Cut into 36 bars. Place bars on wax paper. Place semisweet chocolate in heavy duty zip-top plastic bag; place white chocolate in a heavy-duty Tiptop plastic bag. Microwave both bags at Medium-Low (30 percent power) for 1 minute or until chocolate melts. Knead bags until smooth. Snip a tiny hole in corner of each bag; drizzle chocolates over bars. Allow drizzle on bars to cool, before eating. Makes 3 dozen. Note: Can be made ahead of time, and stored in airtight container. Drizzle chocolates onto bars on the day you wish to serve them.