CHOCOLATE CHIP CREAM CHEESE BARS
Lower in fat and calories than you might ever guess, these sweet bars couldn't be easier to whip up, boast a great chocolaty flavor, and make a fun, quick dessert to bring to parties or serve to company! -Jennifer Rafferty, Milford, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Combine cake mix, oil and egg; mix until blended. Reserve 1 cup mixture for topping. Press remaining mixture into a 13x9-in. baking pan coated with cooking spray. Bake until set, 10-12 minutes., For filling, beat cream cheese and sugar until smooth. Beat in egg. Spread over crust. Sprinkle with chocolate chips and reserved topping., Bake until set, 18-20 minutes. Cool on a wire rack. Cut into bars. Store in refrigerator.
Nutrition Facts : Calories 187 calories, Fat 9g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 207mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
THE ULTIMATE CHOCOLATE BAR
Rich, fudge-like squares of chocolate with marshmallows and nuts inside.
Provided by James Bovy
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 30
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan.
- In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.
- In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.
- Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.
- Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.
- Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 33.8 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 86.7 mg, Sugar 27.9 g
OOEY GOOEY FUDGE NUT / CREAM CHEESE BARS
Hubby wanted something chocolate/ sweet and decadent... so these are what I made him...He's already eaten half the pan...I guess they met his expectations...lol!...made from a cake mix, these were a cinch to throw together, but taste like you slaved for hours....enjoy! My photos
Provided by Cassie *
Categories Other Desserts
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degree F. Line a 9 x 13 cake pan with foil, spray with nonstick cooking spray, set aside.
- 2. In a large bowl, combine the cake mix, butter, egg, vanilla and coffee; mix with electric mixer. Batter will be thick.
- 3. Press or spread the dough it into the prepared pan. (I used a frosting knife to spread.) It will be sticky, and a bit tricky to work with, but keep pressing or spreading. Sprinkle the nuts, white and dark chocolate chips evenly over the top.
- 4. In a mixing bowl, combine the sweetened condensed milk and cream cheese, mix until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary.
- 5. Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan. The middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey.
- 6. They will continue to set up more after they have cooled. Allow bars to cool well before slicing and serving. (Although my husband loves them warm ) lol!
FUDGE NUT BARS
Provided by Food Network
Number Of Ingredients 14
Steps:
- Cream butter and sugar. Mix in eggs and vanilla extract. In a separate bowl, sift flour, baking soda and salt together. Stir in oats. Add creamed mix to dry ingredients. Stir well and set aside.
- Melt chocolate chips in saucepan. Over low heat, stir in condensed milk, butter and salt. Add walnuts and vanilla. Spread 2/3 of oat mix in 9"x13" pan. Cover with chocolate mix. Dot with remaining oat mix and swirl. (Chocolate will not all be covered.) Bake at 350 degrees for 25 min. until top is browned. Let cool and cut into bars.
CHOCOLATE FUDGE-NUT CREAM CHEESE BARS
Make and share this Chocolate Fudge-Nut Cream Cheese Bars recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 50m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Set oven to 375°.
- Butter a 13 x 9-inch pan.
- In a saucepan, combine chocolate pieces, cream cheese and evaporated milk; stir over low heat until smooth, then set aside.
- Stir in chopped nuts In a large bowl, cream sugar and butter or margarine (if using), until light and fluffy, then blend in eggs and vanilla.
- Mix together flour baking powder and salt, then add to the creamed mixture; mix well to combine.
- Press half of the mixture into the bottom the prepared baking pan, then spread the chocolate mixture over crust.
- Sprinkle with remaining crust mixture, then press down gently.
- Bake for 30 minutes, or until crust is lightly browned.
- Cool then cut into bars.
CHOCOLATE CREAM CHEESE BARS
I know, there is alot of effort that goes into these but they are really worth it. Have a cup of coffee or a glass of milk handy when you eat them. They're fantastic!
Provided by MTpockets
Categories Bar Cookie
Time 58m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 23
Steps:
- For the first layer, In a large bowl, cream together butter and sugar.
- Add eggs, chocolate, vanilla and blend well.
- Combine flour and baking powder, then stir into chocolate mixture.
- Fold in chopped pecans, then pour mixture into a greased 9x13 pan.
- For the second layer, In another bowl cream together cream cheese and butter.
- Beat in sugar, egg, vanilla and flour until well blended, then fold in pecans and spread over first layer. Then sprinkle with chocolate chips.
- Bake at 350' for about 20-25 minutes or until edges pull away from the pan.
- Remove from oven and sprinkle with marshmallows and bake 1-2 minutes longer or until they puff up. Remove from oven and if need be, spread out marshmallows so the layer is even (Work quickly!).
- Cool completely.
- Third Layer:.
- In a heavy saucepan, combine butter, 2 oz. of cream cheese, milk and chocolate square.
- Simmer over low heat, stirring constantly until smooth.
- Transfer to a mixing bowl, add powdered sugar and vanilla, beat until smooth.
- When cooled slightly, Spread over bars and refrigerate until set. Then cut into squares and serve. Store in refrigerator.
Nutrition Facts : Calories 328.9, Fat 17.5, SaturatedFat 9.4, Cholesterol 57.4, Sodium 113.6, Carbohydrate 43, Fiber 1.3, Sugar 34.9, Protein 3.2
DARK CHOCOLATE NUT BARS
Steps:
- Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
- Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
- In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
- To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
- Drizzle the chocolate over the mixture. When set, cut into bars and serve.
CARAMEL SNICKERDOODLE BARS
What did I do when I couldn't decide between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved even better with caramel, always a favorite ingredient. -Niki Plourde, Gardner, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend over sides by 1 in., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan., In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake until edges are light brown, 25-30 minutes. Cool completely in pan on a wire rack., Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour., Lifting with parchment, remove from pan. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 137mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE NUT FUDGE
This old-fashioned silky smooth fudge that's dotted with just the right amount of nuts is sure to appeal to sweet tooths of all ages, assures Lori Saunders of Sterling, Illinois.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 pounds.
Number Of Ingredients 9
Steps:
- Butter a 13-in. x 9-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full boil over medium heat; boil for 2 minutes, stirring constantly. , Remove from the heat. Stir in marshmallows until melted. Add chocolate chips and unsweetened chocolate; stir until chips are melted. Add nuts and vanilla. , Spread into prepared pan. Cool for 1 hour at room temperature. Cut into squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY CHOCOLATE FUDGE
Is there anything more decadent than chocolate fudge? You can make this treat and keep it in your freezer until the holidays. Be sure to use a stand mixer-I burnt out the motor of my hand mixer when I tried it on this recip. Now that's thick and delicious fudge! -Joan Airey, Rivers, Manitoba
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 pounds (150 pieces).
Number Of Ingredients 7
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer., In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate. , Freeze option: Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.
Nutrition Facts :
NUTTY CHOCOLATE FUDGE
I've trimmed down this recipe over the years, and now my family likes it better than ever. They don't even miss all of the sugar that I used to add. Try it with peanut butter or butterscotch chips. -A. J. Ristow, Tucson, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-2/3 pounds (81 pieces).
Number Of Ingredients 6
Steps:
- Line a 9-in. square pan with foil and coat foil with cooking spray; set aside. , In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 7g carbohydrate, Fiber 1g fiber), Protein 1g protein.
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