CRISPY CHOCOLATE SQUARES
Folks will think you slaved away on these fast and fudgy treats. People often request the recipe and are surprised to find out how easy they are to make. Even kids can make 'em! -Karen Speidel, Wheeling, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.
Nutrition Facts :
THE BEST CRISPY CHOCOLATE CHIP COOKIES
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
- Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
- Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
CREAM CHEESE CHOCOLATE SQUARES
This is a favorite in my family. I made it for the holiday christmas party at work and everyone wanted the recipe. It is the best of cheese cake and chocolate in one.
Provided by seesko
Categories Bar Cookie
Time 1h30m
Yield 24 bars
Number Of Ingredients 8
Steps:
- microwave 3/4 cup of margarine and 2 oz. chocolate squares until melted. Stir together.
- Stir in graham cracker crumbs, coconut and peanuts (I don't use the coconut because my husband doesn't like it). Press mixture onto bottom of 13x9 inch backing pan. Chill 30 minutes.
- Mix cream cheese, sugar, vanilla until well blended. Spread over graham cracker crust. Chill 30 minutes.
- Microwave reamaining margarine and chocolate squares until melted. Mix well, and then spread over the cream cheese layer. Chill until chocolate is hardened.
- cut into squares and serve. Hint: Warm a knife with warm water to cut without cracking the chocolate topping.
- The review reminded me that I do double my chocolate topping. It just makes it that much better!
CRUMBLY CINNAMON & CHOCOLATE SQUARES
These are simple squares with a crunchy cinnamon, chocolate and nut topping. You may want to roast your nuts in a frying pan (without oil or butter) before chopping them to enhance their flavour. I couldn't get golden caster sugar and muscovado sugar in Switzerland (recipe source is the English 'Good Food' magazine), so I used normal caster sugar and brown sugar. If you do have access to muscovado sugar, please use it. I loooooooove muscovado sugar and will check if there is a supplier in Switzerland. However, normal supermarkets don't store it :(. The squares can easily be frozen. I like to wrap them individually and take them with me for lunch or break time at work and university.
Provided by tigerduck
Categories Breads
Time 1h5m
Yield 15 squares
Number Of Ingredients 10
Steps:
- Heat oven to conventional 180°C (350°F) / fan 160°C (320°F) / gas 4. Line the base of a 18x27cm (7x10inches) tray-bake tin with greaseproof paper.
- Put cake ingredients into a large large mixing bowl, then beat with an electric hand mixer until well-blended and creamy.
- Tip into cake tin, spread evenly right into the corners, then scatter chocolate on top.
- Mix the remaining topping ingredients and scatter over the top of the chocolate. Lightly press to compact the mixture, then bake for 40 minutes until risen and firm to the touch.
- Cool in the tin before cutting into squares.
- STORING:.
- It will keep for four days in a tin or wrapped in foil.
- It may also be frozen. I freeze them individually (wrapped in foil) and take one out of the freezer in the morning for lunch or break at university or work. No need to defrost the night before.
Nutrition Facts : Calories 381.2, Fat 24.3, SaturatedFat 9.9, Cholesterol 62.6, Sodium 259.3, Carbohydrate 38.5, Fiber 3.4, Sugar 20.8, Protein 7.3
COCONUT CHOCOLATE SQUARES
My daughter made these for me on Mother's Day. They are SO GOOD! If you like Mounds Bars, these are even better! I've changed this recipe to use only sweetened flaked coconut.
Provided by Chef PotPie
Categories Candy
Time 25m
Yield 16-20 candies, 16-20 serving(s)
Number Of Ingredients 3
Steps:
- Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of waxed paper, leaving a 2-inch overhang on both sides.
- Mix together flaked and condensed milk with your fingertips until well combined, then firmly press into pan in an even layer with an offset spatula. Chill, uncovered 5 minutes.
- Melt chocolate gently in microwave on low until completely melted and smooth. Spread evenly over coconut layer and chill until firm, 7-10 minutes.
- Lift confection onto cutting board using overhang and halve it with a sharp knife. Sandwich the halves together, coconut sides in, to form and 8X4-inch rectangle, then discard waxed paper. Cut into 16-20 pieces.
- Chill until serving time.
Nutrition Facts : Calories 53.3, Fat 2.8, SaturatedFat 2.3, Cholesterol 2.2, Sodium 25.9, Carbohydrate 6.8, Fiber 0.3, Sugar 6.5, Protein 0.7
CHOCOLATE CHIP SQUARES
A moist sqare with a caramel and chocolate flavor. This is from Company's Company Squares Cookbook. My family enjoys these and so do I. Hope you do too.
Provided by Dorel
Categories Bar Cookie
Time 40m
Yield 36 squares
Number Of Ingredients 10
Steps:
- In medium-size bowl,cream butter with brown sugar.
- Add white sugar and cream again.
- Add egg and vanilla and beat well.
- Measure in flour, soda and salt.
- Stir until well blended.
- Add chips and nuts stirring to combine.
- Scrape into 9X9 inch pan.
- Bake in 350*F oven for 25 to 30 minutes until set and a nice brown color.
- When cool cut into squares.
Nutrition Facts : Calories 87.5, Fat 5.2, SaturatedFat 2.6, Cholesterol 12.7, Sodium 71.7, Carbohydrate 10.2, Fiber 0.5, Sugar 7, Protein 1
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