CHOCOLATE & PRUNE REFRIGERATOR BARS
Made these for a friend for her birthday (she loves prunes) and I guess they didn't last long...easy and quick. From Best Ever Three & Four Ingredient Cookbook. They came out rather thin; adding more chocolate wouldn't hurt, I think. Also I recommend lining the pan with parchment paper or spraying with cooking spray so that the bars are easier to remove. Cooking time is chilling time. I don't know why, but recipezaar insists that the ingredient be listed as "prune", not "prunes."
Provided by Shalabhanjika
Categories Bar Cookie
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Put the graham crackers in a platic bag and smash into small pieces with a rolling pin. Roughly chop the prunes.
- Break the chocolate into small pieces and place in a heatproof bowl. Add the butter and melt in the microwave on high for 1-2 minutes. Stir to mix.
- Stir the crackers and prunes into the chocolate.
- Spoon the mixture into an 8 inch/20cm cake pan and chill for 1-2 hours, until set.
- Using a sharp knife, cut into 12 bars.
Nutrition Facts : Calories 774.8, Fat 39.9, SaturatedFat 23.6, Cholesterol 35.9, Sodium 222.8, Carbohydrate 94.2, Fiber 5.3, Sugar 70.1, Protein 10.8
DARK CHOCOLATE-PRUNE BAR COOKIES
This recipe is from Nicole Rees, baking scientist and author of, "Baking Unplugged". Recipe makes 3 dozen squares (6X6 rows, roughly 1 1/4" each.), and each one is quite rich! Eat for breakfast with a glass of milk, or for dessert with a nip of bourbon or cognac.
Provided by blucoat
Categories Bar Cookie
Time 55m
Yield 36 squares
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Line a 9-inch square pan with foil, leaving an overhang on the ends for easy removal. Butter the bottom and sides of foil.
- In a small bowl, toss the chopped prunes with the cognac or bourbon. In a medium bowl, combine the flour, oats, brown sugar, almonds, salt, and cinnamon with your fingers until no lumps of brown sugar remain. Add the butter to the bowl. Using your fingertips, rub the butter into the flour mixture until clumps form when the mixture is pressed together.
- Press 2 cups of the streusel mixture into the bottom of the prepared pan. Bake for 15 minutes. Meanwhile, bring the cream to a boil in a small saucepan. Turn off the heat. Add the Lyle's Golden Syrup and the chocolate. Let stand one minute; stir until smooth. Stir in the vanilla extract.
- Sprinkle the prune pieces evenly over the hot crust, adding any remaining cognac to the ganache. Drizzle the chocolate ganache over the prunes, as evenly as possible. Sprinkle the remaining streusel on top. Bake for 20-22 minutes, until the edges and top are golden. Cool bars in pan set over a wire rack. Lift the edges of the foil to remove bars from pan. Slide bars from foil to a cutting board. Cut into very small squares (they're rich!).
Nutrition Facts : Calories 100.2, Fat 5.3, SaturatedFat 2.5, Cholesterol 11.3, Sodium 38, Carbohydrate 12.6, Fiber 0.6, Sugar 6.7, Protein 1.4
CHOCOLATE CRUNCH BARS
A little melting, stirring and chilling and you've got a chocolatey treat to enjoy with a cuppa. The kids can help, too
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 25m
Yield Cuts into 12
Number Of Ingredients 6
Steps:
- Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
- Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.
Nutrition Facts : Calories 294 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Protein 2 grams protein, Sodium 0.29 milligram of sodium
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