CHOCOLATE SQUARES II
No baking required. Kinda like brownies without the oven!
Provided by M.PERRY
Categories Desserts Cookies No-Bake Cookie Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- Butter an 8x8 inch baking dish.
- In a saucepan over medium heat, melt together the butter, brown sugar and cocoa, stirring frequently until smooth. Remove from heat and stir in the egg and vanilla. Mix in the crushed cookies and walnuts. Press the mixture into the prepared pan and refrigerate until firm.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.4 g, Cholesterol 26.9 mg, Fat 9.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 60.3 mg, Sugar 5.6 g
RICH CHOCOLATE CREAM BARS
Thick and fudgy, these treats only look fussy. The truth is, they're layered bars that don't require any baking time at all! My grandmother concocted the recipe years ago.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 17
Steps:
- In small saucepan, combine the butter, cocoa, sugar, egg and vanilla. Cook and stir over medium-low heat until mixture reaches 160°., In a large bowl, combine the graham cracker crumbs, coconut and walnuts. Stir in cocoa mixture until blended. Press into a greased 9-in. square pan; set aside. , For filling, in a large bowl beat the butter, milk and pudding mix until blended. Gradually beat in confectioners' sugar and vanilla until smooth; spread over crust. , For glaze, in a microwave, melt chocolate and butter; stir until smooth. Spread over filling. Cover and chill until set. Cut into bars.
Nutrition Facts :
LAYERED LEMON DESSERT SQUARES
I found this recipe in an old cookbook and changed it to be extra citrusy. If you're a fan of Key lime pie, substitute lime for the lemon flavors. -Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish., In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight. Freeze option: After assembling; cover and freeze dessert. To use, thaw in refrigerator overnight.
Nutrition Facts : Calories 676 calories, Fat 42g fat (25g saturated fat), Cholesterol 136mg cholesterol, Sodium 361mg sodium, Carbohydrate 71g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.
CREAM CHEESE CHOCOLATE SQUARES
This is a favorite in my family. I made it for the holiday christmas party at work and everyone wanted the recipe. It is the best of cheese cake and chocolate in one.
Provided by seesko
Categories Bar Cookie
Time 1h30m
Yield 24 bars
Number Of Ingredients 8
Steps:
- microwave 3/4 cup of margarine and 2 oz. chocolate squares until melted. Stir together.
- Stir in graham cracker crumbs, coconut and peanuts (I don't use the coconut because my husband doesn't like it). Press mixture onto bottom of 13x9 inch backing pan. Chill 30 minutes.
- Mix cream cheese, sugar, vanilla until well blended. Spread over graham cracker crust. Chill 30 minutes.
- Microwave reamaining margarine and chocolate squares until melted. Mix well, and then spread over the cream cheese layer. Chill until chocolate is hardened.
- cut into squares and serve. Hint: Warm a knife with warm water to cut without cracking the chocolate topping.
- The review reminded me that I do double my chocolate topping. It just makes it that much better!
CHOCOLATE CHEESECAKE SQUARES
These light cheesecake brownies get their rich taste from reduced-fat cream cheese, reduced-fat sour cream, and unsweetened cocoa powder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 2h30m
Yield Makes 9
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with 2 crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
- Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
- Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
- Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.
Nutrition Facts : Calories 302 g, Fat 12 g, Fiber 1 g, Protein 6 g
CRUMBLY CINNAMON & CHOCOLATE SQUARES
These are simple squares with a crunchy cinnamon, chocolate and nut topping. You may want to roast your nuts in a frying pan (without oil or butter) before chopping them to enhance their flavour. I couldn't get golden caster sugar and muscovado sugar in Switzerland (recipe source is the English 'Good Food' magazine), so I used normal caster sugar and brown sugar. If you do have access to muscovado sugar, please use it. I loooooooove muscovado sugar and will check if there is a supplier in Switzerland. However, normal supermarkets don't store it :(. The squares can easily be frozen. I like to wrap them individually and take them with me for lunch or break time at work and university.
Provided by tigerduck
Categories Breads
Time 1h5m
Yield 15 squares
Number Of Ingredients 10
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.
Nutrition Facts : Calories 381.2, Fat 24.3, SaturatedFat 9.9, Cholesterol 62.6, Sodium 259.3, Carbohydrate 38.5, Fiber 3.4, Sugar 20.8, Protein 7.3
CRISPY CHOCOLATE SQUARES
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
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 SQUARES I
Date bar topped with chocolate and nuts.
Provided by Mary Roy
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 12
Number Of Ingredients 12
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
CHEWY SOUR CREAM CHOCOLATE CHIP WALNUT SQUARES
This makes a huge amount, and they are simply the best bars! My "Really Easy and Good Chocolate Buttercream Frosting" recipe#89207 goes great with these bars!
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 3 dozen squares
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease a 15 x 10-inch baking sheet/pan.
- Line bottom with waxed or parchment paper.
- In a small cup dissolve the coffee granules in warm water until thoroughly combined; set aside.
- In a large bowl, beat butter and brown sugar at medium speed until creamy and combined (about 3-4 minutes).
- Add in corn syrup; beat until smooth.
- Beat in eggs, coffee/water mixture, vanilla and maple extract; mix until thoroughly combined.
- In a bowl combine flour, baking powder, cinnamon and salt.
- On low speed on the electric mixer add in flour alternately with sour cream (ending with flour mixture).
- Fold in chocolate chips and nuts.
- Spread on the prepared baking sheet.
- Bake for about 30 minutes, or until the center is set.
- Cool completely before frosting.
- Cut into about 2-inch squares and serve.
Nutrition Facts : Calories 1660, Fat 89.1, SaturatedFat 33.7, Cholesterol 225.3, Sodium 737.9, Carbohydrate 205.2, Fiber 8.6, Sugar 116, Protein 24.3
CHOCOLATE-COVERED CHEESECAKE SQUARES
Make and share this Chocolate-Covered Cheesecake Squares recipe from Food.com.
Provided by Courtly
Categories Bar Cookie
Time 1h35m
Yield 49 serving(s)
Number Of Ingredients 10
Steps:
- Line a 9 inch baking pan with foil and greased the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.
- In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth.
- Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.
- Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight.
- In a microwave-safe bowl, melt chocolate and shortening, stirring occasionally until smooth. Cool slightly. Using foil, life cheese cake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keeping remaining squares refrigerated until ready to dip.
- Using a toothpick, completely dip squares, one at a time, in melted chocolate.
- Place on waxed paper-lined baking sheets; spoon about 1 t. chocolate over each. [Reheat chocolate if needed to finish dipping.] Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.
Nutrition Facts : Calories 138.7, Fat 10.1, SaturatedFat 5.6, Cholesterol 21.8, Sodium 49.5, Carbohydrate 12.5, Fiber 0.9, Sugar 10.2, Protein 1.8
CHOCOLATE CREAM PIE SQUARES
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
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.
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