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.
NO BOWL CHOCOLATE NUT BARS
Make and share this No Bowl Chocolate Nut Bars recipe from Food.com.
Provided by Marli
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C.
- Lightly grease a rectangle slice pan.
- Pour butter into pan, sprinkle evenly with crumbs, then choc chips, coconut& nuts.
- Drizzle over the condensed milk.
- Bake in oven for 25-30 minutes.
- Cool in pan. Cut into squares to serve.
Nutrition Facts : Calories 183.8, Fat 11.9, SaturatedFat 6.3, Cholesterol 13.7, Sodium 92.1, Carbohydrate 19, Fiber 1.3, Sugar 16.7, Protein 2.9
CHOCOLATE NUT BARS
When I ask my husband what he would like me to bake, he often asks for these fudgy, nutty bars. They are his favorite! -Lisa Darling, Scottsville, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, beat butter until fluffy. Add the flour, sugar and salt; beat just until crumbly. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Bake 10-12 minutes or until set and edges begin to brown., Meanwhile, in a small saucepan, combine milk and 1-1/2 cups semisweet chocolate chips. Cook and stir until chips are melted. Remove from the heat; stir in vanilla. Spread mixture over crust., Combine the nuts and milk chocolate chips with the remaining semisweet chocolate chips and crumb mixture. Sprinkle over filling. Bake 15-20 minutes or until center is set. Cool on a wire rack. Cut into bars.
Nutrition Facts :
CHOCOLATE NUT BARS
Compliments of the editors of Easy Home Cooking Magazine. The cooking time does not include the refrigeration time. These are delicious!
Provided by Tony Rules The Kitc
Categories Bar Cookie
Time 1h40m
Yield 24 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Line 8" square baking pan with foil, pressing foil into corners to cover completely and leaving 1" overhang on sides.
- Spread oats on ungreased baking sheet. Bake 8-10 minutes, or until light golden brown. Let cool, then place in large bowl.
- Reduce oven temperature to 325.
- Spread hazelnuts and walnuts on baking sheet. Bake 9-11 minutes or just until cut sides begin to brown lightly. Let cool, then add to toasted oats.
- Stir in confectionary sugar, then set aside.
- Heat chocolate chips and shortening in small heavy saucepan over very low heat, stirring constantly, until melted and smooth. Remove from heat.
- Spread evenly on bottom of prepared 8" square pan.
- Let stand in cool place 15-20 minutes, or until chocolate mixture begins to set, but is not firm.
- Combine butter and salt in microwavable bowl. Microwave on HIGH 20-30 seconds, or until butter is melted and foamy.
- Stir in corn syrup. Let cool slightly, and add vanilla.
- Stir corn syrup mixture into oat mixture, just until moistened.
- Gently spoon over chocolate, spreading evenly into corners.
- Score lightly into 4 strips, then score each strip into 6 pieces.
- Cover tightly with plastic wrap, and refrigerate at least 4 hours, or until firm.
- Remove bars from pan, lifting foil by edges.
- Place on cutting board; cut along score lines into 24 pieces. Remove foil.
- Store in airtight container in refrigerator.
Nutrition Facts : Calories 125.5, Fat 7.7, SaturatedFat 2.7, Cholesterol 2.5, Sodium 56.5, Carbohydrate 14.9, Fiber 1.2, Sugar 10.2, Protein 1.5
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