Best 5 Best Loved Chocolate Bars Recipes

THE ULTIMATE CHOCOLATE BAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan.
• In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.
• In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.
• Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.
• Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.
• Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.

ULTIMATE CHOCOLATE CHIP BARS

Steps:

• Mix margarine and sugars in a large bowl.
• Add eggs and vanilla, mixing well.
• Mix in flour, baking soda and salt.
• Stir in chocolate chips and nuts.
• Spread in a greased 9 x 13" baking pan.
• Bake at 350°F for 25 minutes.
• Allow to cool before cutting into bars.

CHOCOLATE BARS RECIPE

Steps:

• Pour your melted and tempered pure chocolate or melted compound chocolate (candy melts, melting wafers, confectionery coating, and almond bark) into a candy bar mold, non-stick loaf pan, or rectangle plastic container.
• If desired, you can stir your favorite candy bar toppings into the melted chocolate before pouring it into the mold or you can add the ingredients on top of the wet chocolate.
• Tap the mold a few times to allow any trapped air bubbles to come to the surface of the chocolate.
• Pop the air bubbles using a toothpick or knife.
• Then tap the mold a few more times to smooth out the top surface of the chocolate.
• Chill pure chocolate candy bars in the refrigerator or compound chocolate (candy melts, etc.) in the freezer for about 10 minutes just until the chocolate hardens.
• Remove and un-mold the candy bars.

BEST-LOVED CHOCOLATE BARS

Steps:

• In a large bowl, combine the cake mix and cracker crumbs. Cut in peanut butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and cream. Add to the crumb mixture just until moistened. Set aside 3/4 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking pan., In a large bowl, beat cream cheese until fluffy. Beat in ice cream topping until smooth. Spread over the crust. Sprinkle with the chocolate chips, peanuts and reserved crumb mixture. , Bake at 350° for 25-30 minutes or until set. Cool on a wire rack. Cover; refrigerate at least 4 hours. Cut into bars. Refrigerate leftovers.,

BEST-LOVED CHOCOLATE BARS

Steps:

• In a bowl, combine cake mix and cracker crumbs; cut in the peanut butter until mixture resembles coarse crumbs.
• In another bowl, whisk egg and half-and-half together; add to crumb mixture just until moistened; set aside 3/4 cup for topping.
• Press the remaining crumb mixture into a greased 13 x 9 inch baking pan.
• In a big bowl, beat cream cheese until fluffy.
• Beat in ice cream topping until smooth; spread over crust.
• Sprinkle with chocolate chips, peanuts, and reserved crumb mixture.
• Bake at 350° for 25-30 minutes or until set.
• Cool on wire rack; cover; refrigerate at least 4 hours.
• Cut into bars; refrigerate leftovers.