Touchdown Chocolate Nut Fantasy Bars Food

DOUBLE CHOCOLATE FANTASY BARS

Steps:

• Preheat oven to 350 degrees F; grease 13x9 inch baking pan.
• In large mixing bowl, combine cake mix, oil and egg; beat at medium speed until crumbly; stir in nuts.
• Reserve 1-1/2 cups crumb mixture; press remaining crumb mixture firmly on bottom of prepared pan.
• In small saucepan over medium heat, combine remaining ingredients; cook and stir until chips melt.
• Pour chocolate mixture evenly over prepared crust; sprinkle reserved crumb mixture evenly over top.
• Bake 25 to 30 minutes or until set; cool and cut into bars.

FANTASY BARS

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix, oil and egg.
• Beat on medium speed until crumbly.
• Stir in nuts.
• Reserve 1 1/2 cups crumb mixture: press remainder on bottom of greased 13 X 9 inch pan.
• In small saucepan, combine sweetened condensed milk, chocolate ships, salt and vanilla.
• Cook over medium heat until chips melt.
• Pour evenly over prepared crust.
• Sprinkle reserved crumb mixture evenly over top.
• Bake in preheated oven 25 to 30 minutes or until bubbly.
• Cool thoroughly: cut into bars.
• Store loosely covered at room temperature.
• Makes 24 bars.

TOUCHDOWN CHOCOLATE FANTASY BARS

Steps:

• Preheat oven to 350 degrees.
• Grease 13 x 9 pan.
• In a large bowl, combine cake mix, oil, egg.
• Beat on medium speed until crumbly.
• Stir in nuts.
• Reserve 1 1/2 cups of crumb mixture.
• Firmly press remaining crumb mixture on bottom of prepared pan.
• In a small saucepan over medium heat, combine remaining ingredients.
• Cook and stir until chips melt.
• Pour evenly over prepared crust.
• Sprinkle reserved crumbs evenly over crust.
• Bake 25-30 minutes until edges are firm.
• Cool.
• Cut into bars.
• Store loosely covered at room temperature.

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.

TOUCHDOWN CHOCOLATE BARS

Steps:

• 1. Preheat oven to 350.
• 2. Combine flour, sugar and cocoa, cut in margarine until crumbly.
• 3. Add egg; mix until well blended.
• 4. Reserve 1 1/2 cups crumb mixture.
• 5. Press remainder evenly on bottom of greased 13x9\" baking pan.
• 6. Bake 10 minutes.
• 7. In saucepan, combine sweetened condensed milk and 1 cup chocolate chips.
• 8. Over low heat, cook and stir until chips melt and mixture is smooth.
• 9. Spread evenly over prepared crust.
• 10. Add nuts and remaining 1 cup chocolate chips to reserved crumb mixture; sprinkle evenly over top.
• 11. Bake 25-30 minutes or until center is set.
• 12. Cool.
• 13. Cut into bars.
• 14. Store covered at room temperature.

TOUCHDOWN CHOCOLATE NUT FANTASY BARS

Steps:

• Preheat oven to 350 degrees F. Grease 13x9-inch-baking pan. In large bowl, combine cake mix, oil and egg; beat on medium speed until crumbly. Stir in nuts. Reserve 1 1/2 cups crumb mixture. Firmly press remaining crumb mixture on bottom of prepared pan.
• In small saucepan, over medium heat, combine remaining ingredients. Cook and stir until chips melt. Pour evenly over prepared crust.
• Sprinkle reserved crumb mixture evenly over top. Bake 25 to 30 minutes or until edges are firm. Cool. Cut into bars. Drizzle with icing (optional). Store loosely covered at room temperature.

CHOCOLATE NUT BARS

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.