NO-BAKE CHOCOLATE OATMEAL BARS
Yummy oatmeal and chocolate mix nicely together to make a crowd-pleasing square perfect for potlucks or cookie exchanges.
Provided by Patti82
Categories Desserts Cookies Bar Cookie Recipes
Time 2h18m
Yield 16
Number Of Ingredients 7
Steps:
- Grease a 9-inch square baking dish with cooking spray.
- Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan.
- Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently.
- Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
Nutrition Facts : Calories 284 calories, Carbohydrate 25.3 g, Cholesterol 30.5 mg, Fat 19.7 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 10.2 g, Sodium 122.7 mg, Sugar 13.3 g
CHOCOLATE FINGERS, THE BAR TO BEAT ALL BARS! (NO BAKE)
This recipe has been in my family recipe book for more than 20 years... I can't remember if I got it off a friend or out of the newspaper or if it was from my mother.... it's an "always been there" recipe and if you double it you can keep a whole school class full of kids very happy. It disappears rather quickly around adults too :) This recipe is different from many other ones with condensed milk, coconut etc because it contains sultanas but no nuts. It's easy to make and stores well in an airtight container... so can be made in advance, handy when party planning. The icing can be made with chocolate OR cocoa powder or a little of both, works well all ways. PLEASE NOTE: this single batch of the recipe calls for HALF a can of condensed milk... our cans are 397 grams = 14 oz) so you will only need 7 oz. DO melt the butter completely before adding the condensed milk, otherwise you will have lumps of butter that are difficult to melt, and do keep the heat very low for the condensed milk mixture because it scorches easily. The finished bar /slice is also nicer if you leave the cookie crumbs fairly chunky and *not* a fine dust. ZWT REGION: New Zealand.
Provided by kiwidutch
Categories Bar Cookie
Time 20m
Yield 1 tray, 24 serving(s)
Number Of Ingredients 12
Steps:
- Line a 20 x 31 cm (8 x 12 inch) container with plastic clingfilm.
- Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter "disappears', i.e.) there is no yellow showing in the mixture.
- Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.
- Press mixture into a 20 x 31 cm (8 x 12 inch) container.
- Ice with chocolate icing.
- Refrigerate until firm.
- Once firm, make a central cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.
- Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 183.3, Fat 9.8, SaturatedFat 6.1, Cholesterol 15.5, Sodium 108.6, Carbohydrate 23.7, Fiber 1.3, Sugar 17.2, Protein 2.1
NO BAKE BARS
Chewy, crispy peanut butter bars are spread with chocolate and butterscotch for a new family favorite treat.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
- Pour into greased 13x9-inch pan and pat into place.
- Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
- Cool at least 45 minutes, or until firm. Cut into bars.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 35.8 g, Fat 9.6 g, Fiber 1.1 g, Protein 13.5 g, SaturatedFat 4.2 g, Sodium 126.1 mg, Sugar 21.9 g
CHOCOLATE FINGERS
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h
Yield 36 fingers
Number Of Ingredients 5
Steps:
- Prepare the cake mix according to manufacturers directions. Pour the batter into a greased 9 by 12-inch cake pan and bake according to package instructions. Remove the cake from the oven and refrigerate for 30 minutes.
- With an electric mixer in a large bowl, beat the butter on medium speed for 5 minutes, then add the sugar, chocolate and vanilla extract. Continue to mix for 2 to 3 minutes, stopping during the mixing to scrape down the sides of the bowl. Remove the cake from the oven and apply the chocolate mixture to the top of the cake with a spatula. It should be 1/2 to 3/4-inch thick. Return the cake to the refrigerator and allow the topping to set. Remove the cake from the pan with spatula and cut into 3 by 1-inch fingers with a sharp knife. Arrange on a serving tray and dust with powdered sugar.
CHOCOLATE LADYFINGERS
Provided by Food Network
Categories dessert
Time 25m
Yield About 50 ladyfingers
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Sift the cake flour and cocoa powder together in a small mixing bowl and set aside. Place the egg whites in a large mixing bowl and whip until foamy with an electric mixer set on medium speed. Make a French meringue by adding the sugar 1 tablespoon at a time. When you whip egg whites, add the sugar slowly to allow the whites to gain some volume. When you have volume, add the rest of the sugar. Increase the mixer speed to medium-high and whip to stiff but not dry peaks, about 5 minutes. When the whites are slightly stiff, reduce the mixer speed to low to allow even more air to be incorporated without over whipping the egg whites. Let the egg whites continue to whip for about another 2 minutes. Stop whipping them if they begin to look dry or separated.
- Very gently, fold the egg yolks into the whipped egg whites with a rubber spatula until they are partially incorporated. Carefully fold the sifted mixture into the egg mixture. It is important to fold as gently as possible to avoid deflating the batter. Remember to fold all the way to the bottom of the bowl to fully incorporate both mixtures.
- Place the batter in a pastry bag fitted with a 3/4-inch plain tip. To pipe the ladyfingers, hold the pastry bag at a slight angle and allow the tip to touch the parchment paper as you start to pipe. Squeeze gently, applying even pressure as you pipe the desired length, then stop squeezing and lift the tip straight up, leaving a small tail on the end of each ladyfinger. Pipe evenly shaped ladyfingers about 3/4-inch wide on a parchment paper-covered sheet pan. Space them about 1/2-inch apart to allow them room to spread as they bake. Dust the tops of the ladyfingers with powdered sugar to give them a nice crust.
- Bake the ladyfingers until light and evenly browned, about 5 minutes. (The browning may be difficult to discern with the chocolate ladyfingers.) Remove from the oven and immediately move to a wire rack to prevent the heat of the pan from continuing to bake the ladyfingers. Set aside until ready to use. When cooled, the ladyfingers can be stored in an airtight container at room temperature for up to 2 days, or in the freezer, well wrapped in plastic wrap, for up to 2 weeks.
HONEY GRAHAM BARS (NO-BAKE)
If you substitute same amount of cornflakes for the Honey Graham cereal these will taste similar to a Babe Ruth bar, these are really good!
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 15m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- In a large heavy saucepan over medium heat combine the peanut butter, corn syrup, brown sugar and white sugar; cook stirring until smooth, then add in vanilla.
- Quickly add in the cereal, chocolate chips and peanuts; mix until combined.
- Using hands press the mixture into a 13 x 9-inch dish.
- Cool completely before slicing.
Nutrition Facts : Calories 266.2, Fat 14.2, SaturatedFat 3.7, Sodium 149.3, Carbohydrate 33.8, Fiber 2.1, Sugar 20.5, Protein 6
NO-BAKE CHOCOLATE MINT BARS
Make an extra batch of these impossibly good layered bars--they won't last long. Chocoholics take note: you get the double-whammy of melted chocolate chips and chocolate cookies in these treats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 25
Number Of Ingredients 10
Steps:
- Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.
- Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.
- Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 18 g, TransFat 1 g
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