BLACK & WHITE CHOCOLATE SQUARES
Double the fun with our Black & White Chocolate Squares recipe. Two types of chocolate come together to make delectable Black & White Chocolate Squares. Finally, you don't have to choose which chocolate to enjoy; you can have both at the same time.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides.
- Microwave bittersweet chocolate and 1 cup milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended when stirred. Stir in vanilla. Pour into prepared pan. Refrigerate 30 min. or until firm.
- Microwave white chocolate with remaining milk in separate microwaveable bowl 1 min.; stir until chocolate is completely melted and mixture is well blended. If necessary, continue to microwave, in 15-sec. increments, until chocolate is completely melted. Pour over bittersweet chocolate layer in pan
- Refrigerate 3 hours or until firm. Use foil handles to remove dessert from pan before cutting into squares.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 19 g, Protein 3 g
CHOCOLATE CHIP SQUARES
A moist sqare with a caramel and chocolate flavor. This is from Company's Company Squares Cookbook. My family enjoys these and so do I. Hope you do too.
Provided by Dorel
Categories Bar Cookie
Time 40m
Yield 36 squares
Number Of Ingredients 10
Steps:
- In medium-size bowl,cream butter with brown sugar.
- Add white sugar and cream again.
- Add egg and vanilla and beat well.
- Measure in flour, soda and salt.
- Stir until well blended.
- Add chips and nuts stirring to combine.
- Scrape into 9X9 inch pan.
- Bake in 350*F oven for 25 to 30 minutes until set and a nice brown color.
- When cool cut into squares.
Nutrition Facts : Calories 87.5, Fat 5.2, SaturatedFat 2.6, Cholesterol 12.7, Sodium 71.7, Carbohydrate 10.2, Fiber 0.5, Sugar 7, Protein 1
BLACK & WHITE PUDDING SQUARES
Watch this My Food and Family video to make these Black & White Pudding Squares. Chocolate and vanilla combine to create Black & White Pudding Squares.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Combine first 2 ingredients; press onto bottom of 13x9-inch pan.
- Beat cream cheese, dry vanilla pudding mixes and 1-1/2 cups milk in large bowl with mixer until blended; spread over crust.
- Beat chocolate pudding mix and remaining milk with whisk 2 min.; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag. Use to squeeze chocolate pudding into 6 lengthwise stripes over vanilla pudding. Drag toothpick through stripes to decorate. Refrigerate 4 hours.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
BLACK-AND-WHITE CHEESECAKE SQUARES
Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
- Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
- Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
- Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares.
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