Best 10 Chocolate Chip Angel Bars Recipes

CHOCOLATE CHIP ANGEL BARS

Steps:

• Preheat oven to 300 degrees Fareinheight. Grease an 8 by 8 inch baking pan.
• Combine flour and baking soda in a medium bowl. Mix well.
• In a seperate large bowl, use a mixer to blend the sugar and butter. Add the egg and vanilla and beat until light and fluffy.
• Then, add the flour mixture, chocolate chips, and pecans if you decide to use them. Blend at a low speed until just mixed.
• Transfer the dough into the cooking pan and level it out. Bake for 35-45 minutes or until a toothpick comes out clean, but the center is still soft.
• Cut into bars and enjoy!

CAN'T LEAVE ALONE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, vegetable oil, and eggs together in a bowl using a fork until just blended. Divide mixture in half.
• Combine sweetened condensed milk, chocolate chips, and butter in a saucepan over medium heat; cook and stir until melted, 2 to 4 minutes. Remove from heat.
• Press half the cake mixture into a 9x13-inch pan; pour chocolate mixture over cake mixture. Take a small handful of remaining cake mixture and flatten between your hands; lay atop chocolate layer. Repeat with remaining cake mixture.
• Bake in the preheated oven until topping is lightly browned, about 20 minutes. Cool completely before cutting into bars.

LEMON ANGEL CAKE BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.

MAGIC COOKIE BARS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

LOW-FAT CHOCOLATE CHIP ANGEL FOOD CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box--except gently stir chocolate chips into batter. Bake, cool and remove from pan as directed.
• To serve, cut into 12 slices. Drizzle each slice with chocolate syrup; top with berries.

CHOCOLATE CHIP CAKE BARS

Steps:

• In a large bowl, combine the first five ingredients. Beat on medium speed for 2 minutes. Stir in 1-1/2 cups of chocolate chips and nuts. , Spread in a greased 13x9-in. baking pan. Bake at 375° for 20-25 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack. , Melt shortening with the remaining chocolate chips; drizzle over the top. Cut into bars.

LOW-FAT CANDY BAR ANGEL CAKE

Steps:

• Bake and cool cake as directed on package for angel food cake pan (tube pan). Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
• Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.
• Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but no longer than 24 hours. Sprinkle candy over top of cake just before serving. Refrigerate any remaining cake.

MINT CHOCOLATE CHIP ANGEL FOOD CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cocoa and water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• Run knife around side of pan to loosen cake; remove from pan. Cut off top of cake about 1 inch from top; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of center hole, leaving substantial "walls" on each side. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon ice cream into cake cavity; smooth top. Replace top of cake. Cover and freeze about 3 hours or until firm. Serve with chocolate-flavor sauce.

CHEWY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting into bars.

ANGEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C)
• Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.
• Bake in preheated oven for 10 minutes or until barely light brown at the edges.