Chocolate Nut Bars Recipes

Steps:

• Preheat oven to 350°. In a large bowl, beat butter until fluffy. Add the flour, sugar and salt; beat just until crumbly. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Bake 10-12 minutes or until set and edges begin to brown., Meanwhile, in a small saucepan, combine milk and 1-1/2 cups semisweet chocolate chips. Cook and stir until chips are melted. Remove from the heat; stir in vanilla. Spread mixture over crust., Combine the nuts and milk chocolate chips with the remaining semisweet chocolate chips and crumb mixture. Sprinkle over filling. Bake 15-20 minutes or until center is set. Cool on a wire rack. Cut into bars.

Steps:

• Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
• Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
• When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.

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.

Steps:

• Preheat oven to 375°f. Combine crumbs and butter, press firmly on bottom of 13x9 inch baking pan. Or for thicker bars you can use a 9x9 inch pan.
• Bake 8 minutes. Remove from oven.
• Reduce oven temperature to 350 f.
• Melt condensed milk, semi-sweet chocolate chips and vanilla together in a small saucepan.
• Spread chocolate mixture over prepared crust.Let cool for 5-10 minutes.
• Top with remaining chocolate chips, then nuts.
• Press down firmly.I use a heat safe rubber spatula for this, if you use your hands expect to get sticky.
• Bake 25-30 minutes, use rubber spatula to press topping down again half way through cooking.
• Cool completely. Cut into bars. Store loosely covered at room temperature.

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.

Steps:

• Whip butter, sugar and yolks together until creamy.
• Add flour, baking powder, chocolate and nuts and mix throughly.
• Whip eggwhites until stif and fold under.
• Spread on a baking tray and bake at 350°F for 25 minutes or until golden.
• Cut in bars while still hot.

Steps:

• Stir together flour and brown sugar.
• Cut in cold butter until crumbly.
• Stir in 1/2 cup chocolate chips.
• Press the crumb mixture on the bottom of an ungreased 13x9" pan.
• Bake 15 minutes at 350°F While this is baking, combine condensed milk, beaten egg and vanilla in a large bowl.
• Stir in remaining 1 1/2 cups chocolate chips and nuts.
• Spread evenly over baked crust.
• Bake 25 minutes or until golden brown.
• Cool and cut into bars (quite rich, so make them small!).