Amish Double Chocolate Crunch Bars Food

AMISH CHOCOLATE CHIP BARS

Steps:

• 1. Preheat oven to 350*F. In mixing bowl, cream butter, 1/2 cup brown sugar, and white sugar until light and fluffy. Add water, vanilla, and egg yolks (reserve whites in separate bowl). Beat for 2 to 3 minutes.
• 2. Beat in flour, baking powder, baking soda, and salt.
• 3. Spread into lightly greased 9x13-inch baking pan. Sprinkle with chocolate chips.
• 4. Beat egg whites until soft peaks form; add remaining 1/2 cup brown sugar and blend well. Carefully spread over chocolate chips.
• 5. Sprinkle with chopped nuts. Bake for 35 minutes or until meringue is golden brown. Cut with a sharp knife while still hot. Yields 3 dozen bars. (HA! Not in my house it didn't!) lol

AMISH DOUBLE CHOCOLATE CRUNCH BARS

Steps:

• Mix in order given and add 1/2 cup chopped nuts.
• Spread in greased jelly-roll pan, and bake in 350° oven for 15-20 minutes.
• Spread with 2 1/2 cups miniature marshmallows and bake 2-3 minutes longer.
• To prepare ICING.
• Put the following in saucepan over low heat and stir till melted: peanut butter, chocolate chips and rice krispie cereal.
• Spread on top of marshmallows and cool and cut into squares.

OATMEAL CRUNCH BARS

Steps:

• Heat oven to 400 degrees F.
• Grease 15- x 10- x 1-inch baking pan.
• In a large bowl, combine all ingredients; mix well.
• Press in greased pan.
• Bake at 400 degrees F.
• for 18 to 22 minutes or until golden brown.
• Cool completely; cut into bars.

AMISH RHUBARB BARS

Steps:

• Mix together crust, press into 9x13 or 9x9 pan.
• Bake at 375 degrees for 10-12 minutes.
• Remove crust and reduce heat to 350 degrees.
• Combine filling ingredients; eggs beaten first, gradually whisk 1 cup sugar into the eggs, then add rhubarb and flour.
• Once mixture is completely combined, spoon into crust and evenly distribute
• Bake an additional 35-45 minutes at 350 degrees.
• Once cooled, cut into squares. I use a 9x13 pan and cut into 21 squares.

WEIGHT WATCHERS LOW-FAT CHOCOLATE CRUNCH BARS (2PTS)

Steps:

• Spray a 13 x 9-inch baking dish with non-stick cooking spray.
• Place the rice cereal in a large bowl.
• In a saucepan combine the marshmallows and margaine with peanut butter; cook stirring constantly over low heat until marshmallows are melted.
• Pour the marshmallow mixture over the cereal; stir with wooden spoon until well coated.
• Add/mix in reduced-fat chocolate morsels.
• Press the mixture into prepared pan, using a rubber spatula to spread out.
• Cut into 24 bars.

CARAMEL CHOCOLATE CRUNCH BARS

Steps:

• Heat oven to 425.
• Line 8-inch square pan with foil sprayed with nonstick cooking spray.
• In medium bowl, combine brown sugar and butter; blend well.
• Add flour, oats and cereal to sugar mixture; mix well.
• Press in bottom of sprayed foil-lined pan.
• Drizzle caramel topping to within 1/2 inch of edges.
• Bake at 425 for 10 mins or until edges are light golden brown.
• Immediately sprinkle bars with choc chips- let stand 1-2 minutes to melt.
• Spread melted chips evenly over bars; cool 5 mins.
• Remove bars from pan by carefully lifting foil.
• Cool in freezer for 15 minutes.
• Cut into bars and enjoy!

CHOCOLATE RAISIN NUT CRUNCH BARS

Steps:

• Cream butter and sugar. Beat egg slightly and add. Stir in milk and vanilla.
• Crush raisin bran cereal and blend with flour. Combine with other ingredients.
• Spread mixture into a 9 x 9 inch greased pan. Sprinkle with chocolate chips and pecans. (May add extra raisins.).
• Bake at 350 degrees for 30 minutes. When cool cut into small squares.