Chocolate Ribbon Bars Food

CHOCOLATE RIBBON BARS

Steps:

• In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside., In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth., Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. ,

CARAMEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
• In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
• Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
• Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

CHOCOLATE RIBBON BARS

Steps:

• In a large microwave-safe bowl, melt butterscotch chips and peanut butter, about 2-3 minutes (more or less, depending on your microwave); stir until smooth; gradually stir in cereal until well coated; press half of the mixture into a greased 13x9x2-inch pan; set remaining mixture aside.
• In another large bowl, melt semisweet chips and butter in microwave for about 2-3 minutes, stir in water until blended; gradually add the confectioners' sugar, stirring until smooth.
• Spread over cereal layer; cover and refrigerate for 10 minutes or until chocolate layer is set; spread remaining cereal mixture over the top.
• Chill before cutting.

MARBLED CHOCOLATE BOX DECORATED WITH CHOCOLATE RIBBON

Steps:

• For the Box: Start by drizzling both white and dark chocolate onto a sheet of acetate paper. Next, dip your clean, dry fingers in the bowl of dark chocolate and use them to spread the chocolate over the drizzles, creating a marbled effect. Dipping your fingers in chocolate coats them and makes it easier to create the marble pattern. You can use a plastic glove if you prefer. When the sheet is marbleized, add a ladleful of dark chocolate to the sheet and, using an offset spatula, spread it to create a 1/4-inch layer. Be sure to spread it all the way to the edges. Lift the chocolate-covered paper by its corners and move it to a clean space on your work surface. Let the chocolate set slightly, 4 to 5 minutes, until firm but not hard. Using the tip of a sharp paring knife or X-Acto knife, cut 1 bottom piece and 2 side pieces. A box of any size can be made using this method, however, if you make a 5 1/2-by-8 1/2-inch base, cut 2 strips that are 1 1/2-by-8 1/2 inches long. Repeat the process a second time to create the top and 2 strips for the shorter sides that are 1 1/2-by-5-inches long. Remove the acetate from each piece of chocolate. The shiny side should face up or toward the outside. Place the base on the work surface in front of you. Use chocolate to "glue" the sides of the box in place. Allow the chocolate to set then fill the box with bon-bons. Set the top of the box in place. For the Chocolate Ribbon: Mix the cocoa butter and the powdered food coloring together to make chocolate paints. Place a sheet of acetate lengthwise on the work surface in front of you. Using a paintbrush, cover the surface with a thin layer of your choice of paints. When the paint has set, use an offset spatula to spread some white chocolate over the color to create a very thin layer, about 1/16-inch. Use the back of a paring knife to score the chocolate in lengthwise strips that are approximately 2-inches wide. Score across the middle of the sheet horizontally. When the chocolate begins to set, fold each short side of the sheet to the center so that the ends meet but do not overlap. Tape this closed and allow the chocolate to set completely. When set, untape and remove acetate. Break the strips along the scored lines. Assemble the ribbon using chocolate to "glue" the pieces in place on top of the box.;
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
• From Dessert Circus, Extraordinary Desserts You Can Make at Home, by Jacques Torres.

CHOCOLATE CANDY BAR ROUNDS

Steps:

• For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
• Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
• For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
• For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
• For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
• Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.

CHOCOLATE RIBBON COOKIES

Steps:

• In a mixing bowl beat butter and shortening with an electric mixer on med to high speed for 30 seconds.
• Add sugar, baking soda, and salt; beat until combined.
• Beat in the egg, milk, and vanilla.
• Beat in as much of the flour as you can with the mixer.
• Stir in the remaining flour.
• Divide dough in half.
• Knead the melted chocolate and nuts into half the dough.
• Knead the miniature chocolate pieces and rum flavoring into the other half of the dough.
• Divide each portion of dough in half (you should now have four"portions.") To shape dough, line the bottom and sides of a 9x5x3 loaf pan with waxed paper or clear plastic wrap.
• Press half the chocolate dough evenly into pan.
• Top with half the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.
• Invert pan to remove dough.
• Peel off waxed paper or plastic wrap.
• Cut dough crosswise into thirds.
• Slice each third crosswise into 1/4-inch-thick slices.
• Place cookies two inches apart on an ungreased cookie sheet.
• Bake cookies in a 375 degree F oven for about 10 minutes or until edges are firm and bottoms are slightly browned.
• Transfer cookies to wire racks; cool.

RIBBON BAR CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Mix crushed cookies, butter,pecans, and coconut; press firmly onto bottom of 13x9-inch baking pan. Refrigerate while preparing filling.
• Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 40 minutes or until center is almost set.Cool. Refrigerate 3 hours or overnight. Place whipping cream and chocolate in saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 minutes or until chocolate is firm. Store leftover cheesecake in refrigerate.
• Note: To make cheesecake extra special, Once chocolate topping is firm, place 2 additional chocolate squares in microwaveable bowl. Microwave on medium 1 minute, stirring after 30 seconds. Stir till chocolate is completely melted.Pour into small reusable bag; seal bag; twist bag. Snip off one small corner from bottom of bag; twist top of bag to squeeze chocolate from bag; to pipe a special message, such as "Greetings" on top of cheesecake. Chill time includes.

DELUXE CHOCOLATE MARSHMALLOW BARS

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.

CHOCOLATE OAT BARS

Steps:

• In a large bowl, cream 1 cup butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, baking soda and 1/2 teaspoon salt; gradually add to creamed mixture and mix well. Set aside., In a large heavy saucepan over low heat, combine the condensed milk, chocolate chips and remaining butter and salt. Cook and stir until smooth. Add the nuts and remaining vanilla. Press 4 cups oat mixture into an ungreased 13x9-in. baking pan; spread with chocolate mixture. Sprinkle with remaining oat mixture., Bake at 350° for 30-35 minutes. Cool completely on a wire rack. Cut into bars.

RASPBERRY RIBBON BARS

Steps:

• Heat oven to 375 F degrees.
• Combine butter, brown sugar, vanilla until well blended.
• Add flour and baking soda to mixture.
• Stir in oats and nuts into existing mixture.
• Reserve 1 cup of oat mixture for topping.
• Press remaining mixture into 8in.
• square baking pan.
• Combine raisins and jam.
• Spread raisin mixture to within 1/2 inch of edges of pan.
• Sprinkle with reserved oat mixture.
• Press lightly.
• Bake at 375F degrees for 25-30 minutes until golden brown.
• Cool in pan.
• Cut into bars.

CHOCOLATE RIBBON BARS RECIPE - (4.4/5)

Steps:

• In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside. In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth. Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. Yield: 2 dozen.

BUTTERSCOTCH CHOCOLATE RIBBON BARS

Steps:

• In a large bowl, melt the butterscotch chips and peanut butter in the microwave, stir until smooth. Stir in the cereal until it is well coated. Put half of the mixture into a greased 9x13 pan.
• In another large bowl microwave the cholate chips and butter. When its melted stir in 2 T of the water. Add the powdered sugar slowly while blending. Add more water as needed to keep the mixture spreadable. Spread this over the cereal mixture.
• Refrigerate this for about 10 minutes or so until its hard enough to put the rest of the cereal on top.
• Spread the remaining cereal on top, sometimes I will have to microwave it for a few seconds to get it loose enough to spread again.
• Refrigerate for a while until they are firm enough to cut. Sometimes I skip this step and just eat them a little gooey. :-).
• You can cut into squares, wrap tightly then freeze. They keep well for a least a few weeks, mine have never lasted any longer.