Chocolate Crumble Bars Food

CHOCOLATE CRUMBLE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
• In medium bowl, mix cookie crumbs and melted butter. Press mixture in bottom of pan. Bake 10 minutes.
• Sprinkle chopped candy, white chocolate, pecans, coconut and chocolate chips over partially baked crust. In small bowl, mix egg and condensed milk. Pour over ingredients on crust.
• Bake 30 to 35 minutes. Cool completely in pan on cooling rack. Cut into 6 rows by 5 rows.

DOUBLE-BERRY WHITE CHOCOLATE CRUMBLE BARS

Steps:

• Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
• In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
• In medium bowl, mix Filling ingredients. Spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
• Bake 32 to 36 minutes or until top is light golden brown and bubbling along edges. Cool 30 minutes.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 45 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar. Cool completely, about 1 1/2 hours. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

CHOCOLATE RASPBERRY CRUMB BARS

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13 x 9-inch baking pan.
• In a large bowl, beat butter until creamy.
• Beat in flour, sugar, and salt until well mixed.
• With floured fingers, press 1 1/4 cup crumb mixture onto bottom of prepared pan; reserving remaining crumb mixture.
• Bake for 10 to 12 minutes or until edges are golden brown.
• Combine 1 cup semi-sweet chocolate morsels and sweetened condensed milk in a small heavy duty saucepan.
• Melt over low heat until smooth.
• Spread over hot crust.
• Stir nuts into reserved crumb mixture; sprinkle evenly over chocolate filling.
• Drop teaspoonfuls of raspberry jam over crumb mixture.
• Sprinkle with remaining semi-sweet chocolate morsels.
• Continue baking for 25 to 30 minutes or until center is set.
• Cool completely on wire rack.

PEANUT BUTTER & CHOCOLATE CRUMBLE BARS

Steps:

• Heat oven to 350ºF.
• Combine oats, flour and baking soda. Beat butter and sugar in large bowl with mixer until blended. Add oat mixture; mix well. Press 3 cups onto bottom of 13x9-inch pan sprayed with cooking spray.
• Microwave chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until melted, stirring after 45 sec. Stir in peanut butter. Carefully spread over crust; sprinkle with remaining crumb mixture.
• Bake 22 to 25 min. or until edges are golden brown.

DARK CHOCOLATE CRUMB BARS

Steps:

• PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan.
• BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
• BAKE for 10 to 12 minutes or until edges are golden brown.
• COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
• STIR nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

DOUBLE CHOCOLATE CRUMBLE BARS

Steps:

• In a large mixing bowl, cream butter and sugar until smooth. Blend eggs and vanilla.
• Stir together flour, pecans, cocoa, baking powder, and salt. Gradually add dry ingredients to the creamed mixture; blend well.
• Spread batter in a greased 13x9 in baking pan. Bake at 350 for 15-20 min until light brown.
• Sprinkle marshmallows evenly over top. Bake 3 minutes. Cool pan on a wire rack.
• In a small saucepan, melt chocolate chips and peanut butter over low heat, stirring constantly. Stir in cereal. Spread evenly over top of cooled crust. Refrigerate until firm. Cut into bars. Store in the refrigerator.

CHOCOLATE RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.
• Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam.
• Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.
• Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.