Cheris Chocolate Chip Bars Recipes

Steps:

• In a bowl, cream butter and brown sugar. Add egg, milk and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture. Stir in 1/2 cup chocolate chips and walnuts. Spread into a greased 8-in. square microwave-safe dish. Sprinkle with remaining chocolate chips. Microwave, uncovered, on high for 3-1/2 minutes or until bars test done, rotating a quarter turn every minute. Cool before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat together the butter, vanilla and sugar until light and fluffy. Sift together the salt and flour and mix into the butter mixture. Fold in the chocolate chips and nuts. Mix until well blended. Press batter into a 15x10 inch jelly roll pan.
• Bake 20 minutes or until golden brown. Cut into bars and let cool in pan on wire rack.

Steps:

• Position the rack in the middle of the oven and preheat to 350 degrees F.
• Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.

Steps:

• Beat eggs.
• Add coffee (not boiling).
• Add brown sugar; mix well.
• Add sifted flour and other dry ingredients.
• Add oil and vanilla; blend well.
• Pour onto a large ungreased cookie sheet.
• Sprinkle chocolate chips and walnuts on top of batter.
• Bake at 350°F, for 25-30 minutes.
• Cool and cut into squares.

Steps:

• Heat oven to 325°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Drain maraschino cherries, reserving juice for drizzle; set juice aside. Finely chop cherries; pat dry with paper towel.
• In large bowl, beat 1 cup powdered sugar and 1 cup butter with electric mixer on medium speed until well mixed. Beat in vanilla and eggs. On low speed, beat in flour, baking soda and salt. Stir in 1 cup chocolate chips and the cherries. Spread in pan.
• Bake 30 to 35 minutes or until top is golden brown. Immediately sprinkle with 1 cup chocolate chips. Let stand 5 minutes or until chocolate in softened. Spread chocolate evenly over crust.
• In small bowl, mix 1 cup powdered sugar, 2 tablespoons butter and 2 to 3 tablespoons reserved cherry juice until smooth and thin enough to drizzle. Drizzle over chocolate. Cool completely, about 45 minutes. For bars, cut into 8 rows by 4 rows.

Steps:

• Preheat oven to 350 degrees F. Stir together flour and brown sugar in medium bowl; with pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup chocolate chips; press mixture onto bottom of pan. Bake 15 minutes.
• Meanwhile, in large bowl, combine sweetened condensed milk, egg and vanilla. Stir in remaining 1 1/2 cups chips and nuts. Spread over baked crust.
• Continue baking 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Steps:

• In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in 1/2 cup chocolate chips. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, combine the milk, egg, vanilla, walnuts and remaining chips. Spread evenly over hot crust. Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Cut into bars.