chocolate bars

Seven glorious layers of graham crackers, nuts, chocolate chips, white chocolate chips, butterscotch chips, coconut and sweetened condensed milk!

Seven Layer Bars

unsalted butter (melted)

graham crackers (crushed (about 1½ cups crumbs))

pecans (can substitute walnuts)

chocolate chips

white chocolate chips

butterscotch chips

coconut (toasted)

can sweetened condensed milk

Adjust an oven rack to the lower-middle position and preheat to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving the overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.

Combine the melted butter and graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Spread the crumbs evenly over the bottom of the prepared pan (this is not meant to be a crust, so you don't need to press it flat and there will be some small bare spots along the bottom, that's okay).

In this order, sprinkle the pecans, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.

Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.

Flavoured with honey, fruits, nuts and melted chocolate, these Homemade Fruit and Nut Chocolate bars require no baking. They are very easy to make, requiring just a couple of hours for the chocolate to set. They make a great edible gift.

Homemade Fruit and Nut Chocolate Bars

butter

dark chocolate (roughly chopped)

honey

dried chopped cherries

dried chopped apricots

chopped dates

mixed dried fruits (such

flaked almonds

pistachio nuts (roughly chopped)

White chocolate

Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm)  baking tin with baking parchment.

Melt the dark chocolate and butter in a large bowl over a pan of simmering water. Take off the heat. Add the honey, followed by all the chopped fruits and nuts. Give everything a good mix.

Spread the mixture evenly into the prepared tin smoothing out the top. Leave to one side while you melt the white chocolate

Melt the white chocolate in a clean heatproof bowl over a pan of simmering water. Take off the heat and carefully pour over the top of the fruit and nut mixture. Let the chocolate find its own level.

Place in the fridge to set. Allow a couple of hours for it to firm up.

When set, lift out of the tin and using a sharp knife cut into squares.

They make an ideal gift for any occasion and if cut small, make the perfect after dinner Petit four.

The addition of instant espresso powders, heightens the chocolatey flavors of these frozen fudge bars. Here&#x27;s a quick and easy homemade version of a favorite childhood summer treats!Yield: makes 8 popsicles

Frozen Fudge Bars

milk

heavy cream

cornstarch

cocoa powder

Tablespoon instant espresso powder, (optional)

dark chocolate, (roughly chopped)

¼ cup + 2 Tablespoons granulated sugar

salt

In a heavy bottomed sauce pot, whisk together milk, cream, and cornstarch. Bring to a boil. Remove from heat and add cocoa powder and espresso powder. Whisk until cocoa powder has dissolved.

Place chopped chocolate in a large bowl. Pour hot liquid mixture over chocolate. Let sit for a couple minutes to allow the chocolate to melt. Stir to combine. Add sugar and salt. Mix until distributed. Let mixture sit for a couple minutes to allow to cool.

Transfer to a large pitcher (or large liquid measuring cup) and pour into popsicle molds. Place in freezer for 30 minutes. Insert wooden sticks into molds and return to freezer for another 4 hours until fudge bars are solid.

Diving vegan kinder chocolate bars that melt in your mouth! With a deliciously sweet white filling, created with coconut and cashew, surrounded by a layer of vegan chocolate.

Vegan Kinder Chocolate

g coconut oil (deodorised) (melted)

cashew butter

120 ml vegan cream

45 g icing sugar

milk chocolate

Start by melting the coconut oil in a double boiler on the stove.

Whisk up the cashew butter and vegan cream in a bowl, then sprinkle in the icing sugar and salt. Mix until well combined and smooth, then transfer the mixture to a chocolate bar mould and place into the freezer overnight or for a minimum of 2 hours until completely frozen.

Melt your vegan chocolate in a double boiler on the stove and gently remove the frozen cream layers from the mould. Place them in the melted chocolate one by one, lift them out carefully with a fork and allow for any excess chocolate to drip off. Place them on a cooling rack or a silicone mat and transfer to the fridge to set. Repeat until all bars are coated in chocolate.

Keep the chocolate bars in the fridge or freezer and enjoy!

Everyone loves those Peanut Butter Bars that they used to serve at the school cafeteria. This no-bake version is just as unique!  Peanut butter and graham crackers come together to create the luscious base layer, then topped with a layer of chocolate. These are quick, delicious sweet treats everyone loves. 

No-Bake Lunch Lady Peanut Butter Bars

sugar

graham cracker crumbs

peanut butter

semi-sweet chocolate chips, melted

Gather all of the ingredients.

Line an 8x8 baking dish with foil and...

Line an 8x8 baking dish with foil and leave some overhang on the sides to make removing the bars from the pan easier.   

In a large microwave-safe bowl melt the butter.

To the butter add powdered sugar, graham cracker...

To the butter add powdered sugar, graham cracker crumbs, and peanut.  

Mix until well combined.  

Spread the peanut butter mixture evenly into the...

Spread the peanut butter mixture evenly into the bottom of the pan.  

In a medium microwave-safe bowl melt the chocolate...

In a medium microwave-safe bowl melt the chocolate chips in 30-second intervals until melted and smooth.  

Refrigerate for 1 hour until firm. 

Remove the bars from the pan and carefully...

Remove the bars from the pan and carefully slice them into 16 bars. 

Serve! 

These cookie bars are the ultimate for chocolate, caramel and sweet &amp; salty lovers!

Salted Caramel Chocolate Chip Cookie Bars

all-purpose flour

baking soda

unsalted butter, melted and cooled to room temperature

brown sugar

vanilla extract

caramel candy squares (unwrapped)

Fleur de sel (or other sea salt,

Preheat oven to 325 degrees F. Grease a 9-inch square pan and line with parchment paper; set aside.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.

Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border. Sprinkle the caramel with sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days.

So I made the Salted Caramel Chocolate Chip Cooke Bars this morning for a church potluck. Let me just say that I made some people VERY happy!  We ALL loved the bars!!! I am going to make them for a family reunion soon!! Thanks for the recipe!

I am so sorry to say that this turned  into an absolute mess.  I followed the directions but used a caramel sauce I made.

I baked these as a "Welcome to the neighborhood!" treat for our new neighbors.  Received rave reviews so I'll definitely be making these again!

These  Salted Caramel Chocolate Chip Cookie Bars are  absolutely divine!!  They are fun and easy to make and such a delicious sweet treat. Definitely a new family favorite!

I absolutely love this. Thank you for sharing this recipe :)

Awesome and great instructions.  I added lots of pecans just for added crunch.  I didn’t wait to refrigerate them.  We dug in after they sat for 1/2  hour. Loved them!!! 

Not just good.  EXCELLENT!  They are extra rich, perfect recipe.  Not like any other bar out there.  The pan weighed 8 pounds.  : )  Thank you for your love of food and sharing your recipes.

These are absolutely the best and so addicting.. I found however that a 9 inch square pan was too small.. it made the bars really thick. After first time I made them in 13 x 9 pan.  Everyone I have shared them with has asked for the recipe. The combination of flavors is.. just so good..

Just like their namesake, these gooey treats are packed with peanuts but use rice malt syrup for a healthier sweet hit.

Healthy Snickers recipe

tbs coconut oil

Medjool dates

(50 grams) raw cacao

(90 grams) desiccated coconut

rice malt syrup

can chickpeas, rinsed, drained

(95 grams) good-quality peanut butter

vanilla bean paste

(225 grams) roasted salted peanuts

unsalted butter

dark chocolate, chopped

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=tja21qOTE6Yn4RSRiZhtewdnDNf1teU2&=domain=del

tja21qOTE6Yn4RSRiZhtewdnDNf1teU2

These are like the chocolate bar in soft, baked goods form. A soft and chewy toffee-like slice with chocolate chips and Whittakers Milk Toffee Chocolate pieces throughout. This slice is then topped with more Whittakers Milk Toffee chocolate pieces and a melted chocolate drizzle.

Whittakers Toffee Milk Chocolate Bars

Cup Butter, Softened ((220 grams))

Cup Brown Sugar ((100 grams))

Cup Dark Brown Sugar ((100 grams))

Large Egg

1 and 1/2 Cups All Purpose Flour ((210 grams))

250 g Whittakers Milk Toffee Block

Cup Chocolate Chips ((90 grams))

Cup Milk Chocolate, Melted ((135 grams))

Preheat the oven to 180°C (350°F) and line a 9"x13" baking pan with baking paper.

Place the softened butter, brown sugar and dark brown sugar in a bowl and beat until fluffy.

Add in the egg and beat until all combined.

Add in the flour and beat until smooth.

Stir in the chocolate chips and 150g of the Whittakers Toffee Milk Block pieces.

Spread into an even layer in the prepared pan and bake for 20-25 minutes. The top and sides should be lightly golden but still soft to the touch.

Place the remaining pieces of Whittakers Toffee Milk chocolate on top and let them melt onto the slice.

Melt the milk chocolate and lightly drizzle over the top.

Slice and serve.

https://www.youtube.com/watch?v=0Yenh2HP4sg

Say hello to Whittakers Milk Toffee Chocolate Bars!

FULL RECIPE & METHOD: http://lightscamera-bake.com/whittakers-toffee-milk-chocolate-bars/

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Top 8 chocolate bars recipes from across the web

The most viewed chocolate bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 8 chocolate bars recipes from across the web

The most viewed chocolate bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seven Layer Bars

Homemade Fruit and Nut Chocolate Ba...

Frozen Fudge Bars

Vegan Kinder Chocolate

No-Bake Lunch Lady Peanut Butter Ba...

Salted Caramel Chocolate Chip Cooki...

Healthy Snickers recipe

Whittakers Toffee Milk Chocolate Ba...

The most viewed chocolate bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine