Marbled Chocolate Chip Bars Food

MARBLED CHOCOLATE BARS

Steps:

• Prepare cake batter according to package directions. Pour into a greased 15x10x1-in. baking pan. In a small bowl, beat cream cheese and sugar until smooth. Stir in 1/4 cup chocolate chips. , Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

ULTIMATE CHOCOLATE CHIP BARS

Steps:

• Mix margarine and sugars in a large bowl.
• Add eggs and vanilla, mixing well.
• Mix in flour, baking soda and salt.
• Stir in chocolate chips and nuts.
• Spread in a greased 9 x 13" baking pan.
• Bake at 350°F for 25 minutes.
• Allow to cool before cutting into bars.

CHOCOLATE CHIP MARSHMALLOW COOKIE BARS

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 9-by-13-inch baking pan with butter.
• Whisk together the butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until smooth. Whisk together the flour, baking soda and salt in a medium bowl. Stir the flour mixture into the butter-sugar mixture. Stir in 2 cups of the chocolate chips.
• Spread the batter in the prepared pan. Bake until the edges are light brown and set, about 45 minutes. Cool slightly.
• Preheat the broiler. Cover the cookie bars with the marshmallows and remaining 1 cup chocolate chips. Broil at least 8 inches from the heat until the marshmallows turn golden brown, about 2 minutes. (Watch carefully to make sure the marshmallows toast but don?t burn.) Cool and then cut with a sharp knife.

FAVORITE MARBLED CHOCOLATE CHEESECAKE BARS

Steps:

• In a small saucepan, combine the water, butter and chocolate. Cook and stir over low heat until melted; stir until smooth. Cool., In a large bowl, combine the flour, brown sugar, baking soda and salt. Beat in the egg, egg white and sour cream on low speed just until combined. Beat in chocolate mixture until smooth. In another bowl, beat the cream cheese, sugar, egg white and vanilla until smooth; set aside., Spread chocolate batter into a 15x10x1-in. baking pan coated with cooking spray. Drop the cream cheese mixture by tablespoonfuls over batter; cut through batter with a knife to swirl. Sprinkle with chocolate chips., Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

MARBLED CHOCOLATE CHEESECAKE BARS

Steps:

• In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool. , In a large bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. , In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside. Spread chocolate batter into a greased 15x10x1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

MARBLE BARS

Steps:

• In a 3 quart saucepan, heat white sugar and corn syrup until bubbles form. Remove from heat, and stir in peanut butter.
• Add chocolate flavored crispy rice cereal; stir to coat well. Gently stir in chocolate chips to give marble effect.
• Press into 9x13 inch pan and cool until firm. Cut into bars.

MARBLED CHOCOLATE CHIP BARS

Steps:

• Beat first 8 ingredients together well.
• Add flour; mix well.
• Add nuts if desired.
• Spread into greased 10x15 pan.
• Sprinkle with chocolate chips.
• Place in 375 oven for 3 minutes.
• Remove from oven; swirl chocolate chips with a knife.
• Return to oven; bake for an additional 15-18 minutes.

MARBLED CHOCOLATE CHEESECAKE BARS

Steps:

• In a small saucepan, combine water, butter, and chocolate; cook and stir over low heat until smooth. Cool. In a mixing bowl, combine flour, brown sugar, baking soda, and salt. Add eggs and sour cream; beat on low just until combined. Stir in chocolate mixture until smooth.
• Preheat the oven to 375 degrees F.
• In another bowl, beat cream cheese, sugar, egg, and vanilla; set aside. Spread chocolate batter into a greased 15 by 10 by 1-inch baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

CHOCOLATE CHIP MARBLE SQUARES

Steps:

• Preheat oven to 350 degrees.
• In large bowl, combine the cookie mix, eggs and butter; mix well.
• Melt over hot (not boiling) water, morsels from the mix; set aside.
• Spread half the cookie batter evenly into a lightly greased square baking pan.
• Dollop melted chocolate alternately with remaining batter on top.
• With a knife, swirl dough with chocolate to marbleize.
• Bake approximately 20 minutes.
• Cool completely. Cut into 2" squares.

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 MARBLE SQUARES

Steps:

• In a small bowl, cream the cream cheese, 1/2 cup sugar and 1 egg; set aside. , In a small saucepan, bring the water, butter and chocolate squares to a boil, stirring constantly. Cool. , Meanwhile, in a large bowl, beat the sour cream, remaining sugar and eggs. Beat in chocolate mixture. Combine the flour, baking soda and salt; gradually add to mixture. Pour into a greased 15x10x1-in. baking pan. , Drop reserved cream cheese mixture by teaspoonfuls over batter. Cut through batter with a knife to swirl the creamed cheese mixture. Sprinkle with chocolate chips., Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean.

CHOCOLATE CHIP MARSHMALLOW BARS

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the marshmallows, chips and walnuts. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

CHOCOLATE MARBLED BANANA NUT BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray. In large bowl, stir cookie mix, 1/2 cup butter and egg until soft dough forms. Reserve 1 cup of the dough. To the remaining dough, add mashed banana and walnuts; mix well. Spread in bottom of pan.
• In medium microwaveable bowl, microwave 3/4 cup of the chocolate chips with the remaining 2 tablespoons butter on High about 1 minute, stirring after 30 seconds, until melted and smooth. Add reserved cookie dough; stir until well blended. Drop chocolate dough by spoonfuls evenly over top of banana mixture; spread gently to almost cover. Swirl chocolate mixture into banana mixture with knife for marbled design.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
• In small microwavable bowl, microwave remaining 1/2 cup chocolate chips on High about 1 minute, stirring after 30 seconds, until melted and smooth. Drizzle over bars. Cool completely, about 2 hours. For bars, cut into 5 rows by 4 rows. Store covered at room temperature.

OATMEAL MARBLE BARS

Steps:

• Preheat oven to 375 (F).
• Cream sugars and butter.
• Add vanilla and water. Mix well.
• Add eggs. Mix well.
• Add flour, salt, and baking soda. Mix well.
• Stir in oats and nuts.
• Spray 13 x 9 pan with baking spray (or coat with butter).
• Spread batter in pan.
• Sprinkle chocolate chips over teh dough.
• Bake 4 minutes.
• Run knife through the dough in s-shaped patterns to create marbled effect.
• Return to oven and bake for 12 - 15 min longer (until golden brown. . . might take a few more minutes).

MARBLED CHOCOLATE CHEESECAKE BARS

Steps:

• For cream cheese mixture, cream together cream cheese, butter and sugar in a mixing bowl.
• Add egg and vanilla extract and mix well.
• In a microwave-safe container, melt together chocolate chips and butter.
• Add sugar and mix well.
• Stir in eggs and vanilla extract.
• Sift together flour, baking powder and salt and stir into chocolate mixture.
• Preheat oven to 350°F.
• Grease and flour a 9-inch tart pan.
• Spread two-thirds of the chocolate mixture on the bottom of the pan.
• Top with the cream cheese mixture.
• Dollop the remaining chocolate.
• Using a knife, gently swirl the chocolate into the cream cheese mixture to create a marbled effect.
• Be careful not to overmix.
• Bake for 25 minutes or until a knife inserted into the center comes out clean.

CHOCOLATE CHIP MARBLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the shortening, water, white sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips, then fold in the cocoa powder last to create a marbled effect. Drop by rounded spoonfuls onto a cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.