Touchdown Chocolate Fantasy Bars Recipes

Steps:

• 1. Preheat oven to 350.
• 2. Combine flour, sugar and cocoa, cut in margarine until crumbly.
• 3. Add egg; mix until well blended.
• 4. Reserve 1 1/2 cups crumb mixture.
• 5. Press remainder evenly on bottom of greased 13x9\" baking pan.
• 6. Bake 10 minutes.
• 7. In saucepan, combine sweetened condensed milk and 1 cup chocolate chips.
• 8. Over low heat, cook and stir until chips melt and mixture is smooth.
• 9. Spread evenly over prepared crust.
• 10. Add nuts and remaining 1 cup chocolate chips to reserved crumb mixture; sprinkle evenly over top.
• 11. Bake 25-30 minutes or until center is set.
• 12. Cool.
• 13. Cut into bars.
• 14. Store covered at room temperature.

Steps:

• Preheat oven to 350 degrees.
• Grease 13 x 9 pan.
• In a large bowl, combine cake mix, oil, egg.
• Beat on medium speed until crumbly.
• Stir in nuts.
• Reserve 1 1/2 cups of crumb mixture.
• Firmly press remaining crumb mixture on bottom of prepared pan.
• In a small saucepan over medium heat, combine remaining ingredients.
• Cook and stir until chips melt.
• Pour evenly over prepared crust.
• Sprinkle reserved crumbs evenly over crust.
• Bake 25-30 minutes until edges are firm.
• Cool.
• Cut into bars.
• Store loosely covered at room temperature.

Steps:

• Preheat oven to 350 degrees F; grease 13x9 inch baking pan.
• In large mixing bowl, combine cake mix, oil and egg; beat at medium speed until crumbly; stir in nuts.
• Reserve 1-1/2 cups crumb mixture; press remaining crumb mixture firmly on bottom of prepared pan.
• In small saucepan over medium heat, combine remaining ingredients; cook and stir until chips melt.
• Pour chocolate mixture evenly over prepared crust; sprinkle reserved crumb mixture evenly over top.
• Bake 25 to 30 minutes or until set; cool and cut into bars.

Steps:

• Preheat oven to 350 degrees F. In large bowl, with mixer on medium speed, beat cake mix, oil and egg until crumbly. Stir in nuts. Set aside 1 cup of the crumb mixture. Firmly press remaining crumb mixture on bottom of greased 13x9-inch baking pan.
• In small saucepan, melt chips with sweetened condensed milk, vanilla and salt. Pour evenly over prepared crust. Sprinkle reserved crumb mixture evenly over top. Bake 25 to 30 minutes or until edges are firm. Cool. Cut into bars. Drizzle with icing (optional). Store at room temperature.

Steps:

• Preheat oven to 350 degrees.
• Grease a 13 x 9 inch baking pan.
• Combine cake mix, hot chocolate mix, oil, egg and vanilla.
• Blend on medium speed for 2 - 3 minutes until crumbly.
• Add in the roasted hazelnuts and stir well.
• Reserve 1 1/2 cups of cake mixture.
• Press the remaining cake mixture into the bottom of the prepared pan.
• In a small pan, combine the condensed milk, chocolate chips and salt, cooking over medium heat until the chocolate chips melt.
• Once the chocolate has melted, remove the pan from heat and add the orange extract and orange rind.
• Stir well and pour over the prepared crust and top with the reserved cake mixture.
• Bake in a 350 degree oven for 25-30 minutes.
• Cool and cut into bars and store at room temperature.

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix, oil and egg.
• Beat on medium speed until crumbly.
• Stir in nuts.
• Reserve 1 1/2 cups crumb mixture: press remainder on bottom of greased 13 X 9 inch pan.
• In small saucepan, combine sweetened condensed milk, chocolate ships, salt and vanilla.
• Cook over medium heat until chips melt.
• Pour evenly over prepared crust.
• Sprinkle reserved crumb mixture evenly over top.
• Bake in preheated oven 25 to 30 minutes or until bubbly.
• Cool thoroughly: cut into bars.
• Store loosely covered at room temperature.
• Makes 24 bars.