Swiss Chocolate Squares Food

SWISS CHOCOLATE BARS

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In a small bowl, combine eggs and sour cream. In a small saucepan, cook and stir water, butter and chocolate just until melted. Stir into dry ingredients. Stir in sour cream mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 30 minutes. , Meanwhile, for frosting, place confectioner's sugar in a large bowl; set aside. , In a small saucepan combine the butter, milk and chocolate. Bring to a boil, stirring constantly. Beat into confectioner's sugar until smooth. Stir in vanilla. Let stand for 5 minutes. Spread over warm bars. Top with pecan halves. Cool completely before cutting into bars.

SWISS CHOCOLATE SQUARES

Steps:

• Preheat oven to 375°F. Place water, 1/2 cup (1 stick) of the butter and 1-1/2 oz. of the chocolate in large saucepan. Bring to boil, stirring occasionally. Remove from heat. Stir in combined flour and granulated sugar. Add eggs, sour cream, baking soda and salt; mix well. Pour into greased and floured 15x10x1-inch baking pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Place remaining 1/2 cup (1 stick) margarine, remaining 1-1/2 oz. chocolate and milk in large saucepan; bring to boil. Remove from heat. Gradually add powdered sugar, beating until well blended after each addition. Mix in vanilla. Spread onto warm cake; sprinkle with pecans. Cool completely. Cut into 48 squares to serve.

CHOCOLATE SQUARES II

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.

SWISS CHOCOLATE SQUARES

Steps:

• Break up the chocolate. Melt it, together with the butter, in a sauce pan.
• With a hand mixer, beat the egg yolks and sugar for at least 10 minutes until it becomes a light-colored thick mixture. Carefully fold in the liquid chocolate and butter. Flavor by adding the cognac. Beat the cream until it is stiff and fold into mixture.
• Line a 5 inch × 5 inch mold with cling film. Pour the mixture into the mold and keep in the refrigerator for a minimum of 6 hours to set.
• Before serving, remove from the mold. Use a wet knife dipped in hot water to cut into 1 inch square pieces. Dust with cocoa powder. It is essential to keep this dish cool until it is served.

SWISS CHOCOLATE SQUARES & ICING

Steps:

• Preheat oven to 375 degrees.
• Combine water, butter and chocolate in saucepan; bring to a boil.
• Remove from heat. Mix together flour and sugar.
• Stir in flour and sugar.
• Add eggs, sour cream, baking soda and salt. Mix well.
• Pour into greased 15 1/2 x 10 1/2 jelly roll pan.
• Bake at 375 degrees for 20 to 25 minutes.
• Frost while warm with milk chocolate frosting.
• Cool.
• Cut into squares.
• For the Frosting: Combine butter, chocolate and milk in saucepan.
• Boil 1 minute. Remove from heat. Add sugar.
• Beat until smooth.
• Stir in vanilla.
• Spread on squares.
• Garnish with pecan halves if desired.

CHOCOLATE SQUARES I

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)

SWISS TREAT BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Fold in the chocolate chips, nuts, cherries and coconut (mixture will be thick). , Press into a greased 15x10x1-in. baking pan. Bake at 375° for 18-22 minutes or until lightly browned. Cool on a wire rack before cutting.