Chocolate Squares I Food

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CHOCOLATE CHIP SQUARES



Chocolate Chip Squares image

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

1/2 cup butter or 1/2 cup margarine
1/2 cup brown sugar, packed
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup walnuts

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

CHOCOLATE SQUARES



Chocolate Squares image

Make and share this Chocolate Squares recipe from Food.com.

Provided by Second2None

Categories     Bar Cookie

Time 30m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 3

1 chocolate cake mix
2 eggs
1/3 cup oil

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl, mix together cake mix, eggs and oil. Mixture will be stiff. Spread the mixture evenly into a greased 9 x 13-inch pan.
  • Bake 13 - 16 minutes until the brownies reach the desired consistency.

Nutrition Facts : Calories 98.6, Fat 10.3, SaturatedFat 1.6, Cholesterol 52.9, Sodium 17.5, Carbohydrate 0.1, Sugar 0.1, Protein 1.6

CHOCOLATE GINGERBREAD SQUARES



Chocolate Gingerbread Squares image

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield About 36 squares

Number Of Ingredients 13

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pan
1 cup all-purpose flour, plus more for the pan
2 tablespoons unsweetened Dutch-process cocoa powder
2 teaspoons gingerbread spice
1/2 teaspoon salt
1 cup packed dark brown sugar
1 large egg, plus 2 egg yolks
1/2 cup water
4 teaspoons ginger jam
1/2 cup confectioners' sugar
12 ounces semisweet chocolate, chopped
1/4 cup vegetable shortening
Chopped crystallized ginger, for topping

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line the bottom with parchment paper and butter the parchment. Dust with flour and tap out any excess. Whisk the flour, cocoa powder, gingerbread spice and salt in a medium bowl. Beat 1 stick butter and the brown sugar in a large bowl with a mixer on low speed until incorporated, then increase the speed to medium and beat until fluffy, about 5 minutes. Add the whole egg and egg yolks and beat 1 minute. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with the water. Beat until just smooth, being careful not to overbeat (the batter may look curdled).
  • Spread the batter in the prepared pan. Bake until the cake springs back when pressed, 25 to 35 minutes. Let cool 5 minutes in the pan, then turn out onto a rack, remove the parchment and let cool completely.
  • Beat the remaining 4 tablespoons butter and the ginger jam in a large bowl with a mixer on medium-high speed until pale, about 1 minute. Gradually beat in the confectioners' sugar until light and fluffy, about 2 minutes.
  • Carefully cut the cake in half crosswise with a serrated knife and spread one half with the ginger filling. Top with the other cake layer and cut lengthwise, then crosswise into 6 equal rows, making small cubes. Freeze the cubes until firm, about 1 hour.
  • Melt the chocolate and shortening in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), about 5 minutes. Remove the bowl from the pan. Hold each cake square over the bowl on a fork and spoon chocolate over the top until evenly covered. Let the excess drip off, then transfer to a rack set on a baking sheet. Top with crystallized ginger. Let set, about 2 hours at room temperature or 30 minutes in the refrigerator; before completely set, loosen with a spatula.

CHOCOLATE SQUARES I



Chocolate Squares I image

Date bar topped with chocolate and nuts.

Provided by Mary Roy

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Yield 12

Number Of Ingredients 12

1 cup dates, pitted and chopped
1 cup boiling water
1 cup white sugar
1 cup shortening
2 eggs
1 ⅓ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cook chopped dates and water over low heat until soft. Set aside.
  • Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture.
  • Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 - 15 minutes)

Nutrition Facts : Calories 446.5 calories, Carbohydrate 47.2 g, Cholesterol 31 mg, Fat 28.8 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 313.4 mg, Sugar 32.5 g

CHOCOLATE CREAM PIE SQUARES



Chocolate Cream Pie Squares image

Made in a sheet pan and cut into squares, this chocolate cream pie with an Oreo-coookie crust is ready to feed a crowd.

Provided by Raquel Pelzel

Categories     Small Plates     Dessert     Pie     Chocolate     Milk/Cream     Kid-Friendly

Yield Makes 20 bars

Number Of Ingredients 6

7 tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter, at room temperature
1 package (14.3 ounces) Oreo cookies (about 38 Oreos)
8 ounces semisweet chocolate, finely chopped, or chocolate chips
2 1/2 cups heavy (whipping) cream
1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • Adjust an oven rack to the middle position and preheat the oven to 350°F. Grease a 10x16-inch rimmed sheet pan with 1 tablespoon room-temperature butter and set aside.
  • Place the Oreos in the bowl of a food processor and pulverize until fine. Add the melted butter and continue to process until the crumbs hold together when squeezed, about five (1-second) pulses. Turn the cookie crumbs out onto the prepared sheet pan and, with the bottom of a measuring cup, press them to the edges of the prepared pan in an even layer. (Don't worry about working the crumbs up the sides of the pan.) Bake the crust until it is set, about 8 minutes. Set aside to cool.
  • Add the chocolate and 1 1/4 cups cream to a microwave-safe bowl and microwave in 20-second increments, stirring between each, until the chocolate is completely melted, about 1 1/2 minutes. Whisk until glossy and smooth. Whisk in the remaining tablespoon of room-temperature butter and pour the chocolate mixture over the baked crust, spreading it evenly with an offset spatula. Cover the pan with plastic wrap and refrigerate until the filling is completely set, about 2 hours.
  • Combine the remaining 1 1/4 cups cream, confectioners' sugar, and vanilla in a medium-size bowl. Beat with a handheld mixer or a whisk (or using a stand mixer fitted with a whisk) at medium-high speed until the mixture forms stiff peaks. Spread the cream over the chocolate filling. Slice into 20 bars and serve. The bars will keep in an airtight container (or in the sheet pan covered with plastic wrap) in the refrigerator for up to 3 days.

ISAAC'S CHOCOLATE COCONUT SQUARES



Isaac's chocolate coconut squares image

Go loco over coconut with these melt-in-the-mouth chocolate treats

Provided by Lesley Waters

Categories     Afternoon tea, Buffet, Dessert, Snack, Treat

Time 45m

Yield Cuts into 16

Number Of Ingredients 11

100g butter , softened
100g caster sugar
2 eggs , beaten
140g self-raising flour
1 tsp baking powder
2 tbsp cocoa powder
2 tbsp milk
100g plain chocolate , broken into pieces
25g butter
100g icing sugar , sifted
100g desiccated coconut

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm square baking tin. Beat together the butter and sugar until pale and creamy, then beat in the eggs. Add 1 tbsp of the flour if the mix starts to curdle.
  • Sieve in the flour, baking powder and cocoa and fold in with a metal spoon. Stir in the milk. Scrape mix into the tin and level the top. Bake for 18-20 mins or until the cake springs back when pressed. Allow to cool in the tin.
  • To make the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted. Allow to cool slightly, then beat in the icing sugar.
  • Remove cake from tin and peel away paper. Cut into 16 squares. Dip the squares into the icing, then roll in the coconut. Allow to set on cooling rack.

Nutrition Facts : Calories 225 calories, Fat 13 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.34 milligram of sodium

CRISPY CHOCOLATE SQUARES



Crispy Chocolate Squares image

Folks will think you slaved away on these fast and fudgy treats. People often request the recipe and are surprised to find out how easy they are to make. Even kids can make 'em! -Karen Speidel, Wheeling, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4 dozen.

Number Of Ingredients 12

1 package (10 ounces) miniature marshmallows
1 cup peanut butter
1 cup semisweet chocolate chips
1/2 cup butter, cubed
2 cups crisp rice cereal
1 cup salted peanuts
FROSTING:
1 cup semisweet chocolate chips
1/4 cup butter, cubed
1/4 cup milk
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.

Nutrition Facts :

CHOCOLATE OAT SQUARES



Chocolate Oat Squares image

This is a wonderful bar cookie. I make it for my family all the time and they just can't get enough.

Provided by Janea

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 55m

Yield 48

Number Of Ingredients 14

1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 ½ cups quick cooking oats
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter
2 cups semisweet chocolate chips
½ teaspoon salt
1 cup chopped walnuts
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  • In a medium bowl, cream together 1 cup butter with brown sugar until smooth. Beat in the eggs and 2 teaspoons vanilla. Stir in the oats, flour, baking soda and 1 teaspoon of salt. Press two thirds of the mixture into the bottom of the prepared pan. Set aside remaining dough.
  • In a large saucepan over medium heat, combine the condensed milk, 2 tablespoons of butter, chocolate chips and remaining 1/2 teaspoon of salt. Stir frequently until melted and smooth. Remove from the heat and stir in walnuts and remaining 2 teaspoons of vanilla. Spread over the prepared crust and sprinkle with the reserved crust mixture.
  • Bake in the preheated oven for 25 minutes, or until golden brown. Cool completely before cutting into squares.

Nutrition Facts : Calories 198.8 calories, Carbohydrate 27.2 g, Cholesterol 22 mg, Fat 9.4 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 4.7 g, Sodium 146.7 mg, Sugar 17.4 g

FUDGY CHOCOLATE SQUARES



Fudgy chocolate squares image

These deeply chocolatey squidgy sponge squares are gluten-free - try served as a dessert with ice cream

Provided by Sara Buenfeld

Categories     Treat

Time 1h5m

Yield Cuts into 16

Number Of Ingredients 14

200g butter , chopped
200g gluten-free dark chocolate , roughly chopped
350g golden caster sugar
50g gluten-free self-raising flour blend
50g ground almond
50g cocoa
1 tsp xanthan gum
4 large eggs , beaten
50g walnut , broken or roughly chopped
100g butter , chopped
2 heaped tbsp cocoa
200g icing sugar , sifted
2 tbsp milk
50g walnut , broken or roughly chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment. Tip the butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Leave to cool.
  • Meanwhile, mix the sugar, flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs and add the walnuts. Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked - when tested with a skewer, the crumb should still be a little moist. Cool in the tin.
  • To make the icing, melt the butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min. Add the icing sugar and milk, and beat well. Pour on top of the cooled cake, scatter with the walnuts and lightly press them in. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.

Nutrition Facts : Calories 448 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

CHOCOLATE OAT SQUARES



Chocolate Oat Squares image

When you bring these treats to a gathering, guests will be tempted to start at the dessert table. Chock-full of chocolate and walnuts, they will satisfy any sweet tooth. I often make a second batch just for my family. -Jennifer Eilts, Central City, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 11

1 cup plus 2 tablespoons butter, softened, divided
2 cups packed brown sugar
2 large eggs
4 teaspoons vanilla extract, divided
3 cups quick-cooking oats
2-1/2 cups all-purpose flour
1-1/2 teaspoons salt, divided
1 teaspoon baking soda
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda; gradually add to creamed mixture and mix well. Press two-thirds of oat mixture into a greased 15x10x1-in. baking pan. , In a large saucepan, combine the milk, chocolate chips, salt and remaining butter. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture. , Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 204 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

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From traditionaloven.com


CHOCOLATE PUFFED WHEAT SQUARES RECIPE - FOOD.COM | PUFFED ...
Mar 19, 2015 - YAY!!! I love Puffed Wheat Squares. This is a recipe that I came up with that absolutely works for me. I hope you love it too! Hint: Be careful to not let mixture boil longer than 5 minutes to ensure a chewy square.
From pinterest.ca


KäRLEKSMUMS (SWEDISH CHOCOLATE COCONUT CAKE) - FOOD AND ...
Sift and mix the flour, baking powder, and cocoa powder in a medium-sized mixing bowl. Using a separate (and bigger) bowl, mix sugar with the eggs for about three minutes or until it gets creamy. Add milk and melted butter and continue mixing to combine. Add the dry ingredients and mix gently; just enough to combine.
From foodandjourneys.net


CHOCOLATE SQUARES: CREAMY AND RICH OF WHIPPED CREAM, THEY ...
METHOD. Whisk the eggs with the sugar, then add the water. Sift flour, cocoa, baking powder and add to the rest. Pour the mixture into a rectangular pan and bake at 356°F (180°) for 30 minutes. Then whip the cream and spread it over, let it cool. Melt the chocolate in the cream and pour over the cake, let it cool and serve this delight.
From video.cookist.com


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