Marble Squares I Recipes

Steps:

• Preheat oven to 375°F. Microwave butter, water and 2 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Chop remaining 6 oz. chocolate; set aside. Stir in combined flour, 2 cups of the sugar, the baking soda and salt. Add 2 of the eggs and the sour cream; mix well. Pour into greased and floured 15x10x1-inch baking pan.
• Beat cream cheese and remaining 1/3 cup sugar in small bowl with electric mixer on medium speed until well blended. Add the remaining egg; mix well. Spoon over chocolate batter; cut through batters with knife several times for marble effect. Sprinkle with the chopped chocolate.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool. Cut into 36 squares.

Steps:

• In a bowl, beat cream cheese and 1/3 cup sugar until light and fluffy. Beat in 1 egg; set aside. , In a saucepan, bring water, butter and chocolate to a boil, stirring occasionally. Remove from the heat. Stir in flour and remaining sugar. Stir in the sour cream, baking soda, salt and remaining eggs until smooth. , Pour into a greased 15x10x1-in. baking pan. Dollop cream cheese mixture over the top; cut through batter with a knife to swirl cream cheese mixture. Sprinkle with chocolate chips., Bake at 375° for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack.

Steps:

• 1. Preheat oven to 375 degrees. Beat butter, sugars, vanilla, and water till creamy. Sift flour, baking powder and salt. Add to creamed mixture. Stir in nuts. Spread batter in a greased 8 inch square pan. Sprinkle with chocolate. Bake in 375 degrees oven for 1-2 minutes. Remove pan. Run knife through top for marbled effect, bake for 15 to 20 minutes or till cake tested inserted inside comes out clean.

Steps:

• Preheat oven to 350 degrees.
• In large bowl, combine the cookie mix, eggs and butter; mix well.
• Melt over hot (not boiling) water, morsels from the mix; set aside.
• Spread half the cookie batter evenly into a lightly greased square baking pan.
• Dollop melted chocolate alternately with remaining batter on top.
• With a knife, swirl dough with chocolate to marbleize.
• Bake approximately 20 minutes.
• Cool completely. Cut into 2" squares.

Steps:

• Combine margerine, water and chocolate in saucepan; bring to a boil.
• Remove from heat.
• Stir in combined flour, sugar, baking soda and salt.
• Add eggs and sour cream; mix well.
• Pour into greased and floured 15x10x1" jelly roll pan.
• Combine cream cheese and sugar, mixing til well blended.
• Blend in egg.
• Spoon over chocolate batter.
• Cut through batter with a knife several times for marble effect.
• Sprinkle with chocolate chips.
• Bake at 375, 25-30 minutes, or until toothpick comes out clean.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• In a medium saucepan over medium-high heat, combine margarine, water and cocoa. Bring to a boil, and remove from heat. Combine the flour and 2 cups sugar; stir into the cocoa mixture until well blended, then stir in the eggs, sour cream, baking soda and salt. Spread evenly into the prepared pan.
• In a small bowl, beat the cream cheese and 1/3 cup sugar until smooth. Spoon the cream cheese mixture over the batter in the pan. Swirl with a knife for a marbled effect. Sprinkle with chocolate chips.
• Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides. Cool and cut into bars.

Steps:

• In a 3 quart saucepan, heat white sugar and corn syrup until bubbles form. Remove from heat, and stir in peanut butter.
• Add chocolate flavored crispy rice cereal; stir to coat well. Gently stir in chocolate chips to give marble effect.
• Press into 9x13 inch pan and cool until firm. Cut into bars.