Chocolate Cinnamon Squares Food

CHOCOLATE CINNAMON SQUARES

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and yolk. Combine flour, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. , Spread into a greased 15x10x1-in. baking pan. Beat egg white until foamy; brush over dough. Combine the chocolate chips, nuts, sugar and cinnamon; sprinkle over dough. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

CHOCOLATE CINNAMON BARS

Steps:

• Combine first 4 ingredients in a large bowl.
• Add butter, shortening, egg, and egg yolk, mixing well. Press evenly into a lightly
• greased 15x10x1-inch jellyroll pan.
• Beat egg white slightly, and brush over mixture.
• Combine remaining ingredients; sprinkle over bottom layer.
• Bake at 350~ for 25 minutes. Cool and cut into bars.

CHOCOLATE CINNAMON BARS

Steps:

• For Cookie Crust: Beat flour, butter, sugar, and cinnamon until crumbly. Press into bottom of ungreased 13x9-inch baking pan. Bake at 350°F for 15-18 minutes.
• For Chocolate Layer: Melt chips and butter in saucepan over low heat until smooth. Remove from heat and stir in brown sugar, egg whites, and vanilla. Pour over hot crust.
• Bake at 350°F for 20-25 minutes. Cool and sprinkle with powdered sugar (if you'd like). Cut into bars.

CRUMBLY CINNAMON & CHOCOLATE SQUARES

Steps:

• Heat oven to conventional 180°C (350°F) / fan 160°C (320°F) / gas 4. Line the base of a 18x27cm (7x10inches) tray-bake tin with greaseproof paper.
• Put cake ingredients into a large large mixing bowl, then beat with an electric hand mixer until well-blended and creamy.
• Tip into cake tin, spread evenly right into the corners, then scatter chocolate on top.
• Mix the remaining topping ingredients and scatter over the top of the chocolate. Lightly press to compact the mixture, then bake for 40 minutes until risen and firm to the touch.
• Cool in the tin before cutting into squares.
• STORING:.
• It will keep for four days in a tin or wrapped in foil.
• It may also be frozen. I freeze them individually (wrapped in foil) and take one out of the freezer in the morning for lunch or break at university or work. No need to defrost the night before.

CHOCOLATE MAPLE BARS

Steps:

• In a large bowl, cream the shortening, syrup and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half the batter to another bowl., Combine melted chocolate and pecans; stir into 1 bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack., For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.

CRUMBLY CINNAMON CHOCOLATE SQUARES

Steps:

• Heat oven to 180 Degrees Celsius
• Line base tray-bake tin with greaseproof paper.
• Put cake ingredients into a large mixing bowl, and beat until well-blended and creamy.
• Tip into cake tin.
• Scatter chocolate on top.
• Mix remaining ingreients and scatter over top of chocolate.
• Lightly press to compact mixture.
• Bake for 40 minutes.
• Cool in tin before cutting into squares. Will store wrapped in foil for 4 days.