Chocolate Monday: Hanging Around In Bars Part 2 🌞

[justaprogressive]

Chocolate Bars

2 c All-purpose flour;
1 c Sugar;
1/2 c Cocoa;
1 ts Baking soda;
Dry substitute equal to 1/3 cup sugar
1/2 ts Cinnamon;
1/2 ts Salt;
1 c Margarine (2 Sticks); at room temperature
2 lg Eggs;
2 ts Vanilla;
1/2 c Semisweet chocolate chips;

Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon,
and salt in a mixer bowl and mix a low speed to blend well. Add
margarine, eggs, vanilla and water, and mix at medium speed to blend
well.

Spread batter evenly in an 11" by 15" jelly roll pan that has been
sprayed with pan spray or greased with margarine. Bake at 325
degrees for 20 to 25 minutes, or until bars pull away the sides of the
pan and a cake tester comes out clean from the center. Place on wire
rack and sprinkle chocolate chips evenly over the top of the hot bars.

Mark four by eight and cool until chocolate has hardened. Cut as
marked. (Might be a good idea to cut even more sugar out of this.)


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Chocolate Candy Bar

1 Envelope SF Hot Cocoa Mix
2 tb Cold water
2 tb Golden raisins; or -
1 ts Peanut butter; or
1 ts Chopped nuts

In small bowl stir cocoa mix with water. Save envelope that mix came
in. Stir in raisins or peanut butter or nuts. Spoon mixture back into
cocoa envelope. Fold over top and let stand against wall in bottom of
freezer for about 4 hours. When frozen peel off envelope and eat.
Tastes like fudge.


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Chocolate Caramel Nut Bars

14 oz Bag caramels, remove wrappers
5 oz Can evaporated milk
1 Box German chocolate cake mix with pudding
1/2 c Margarine, melted
1 1/2 c Walnuts, chopped
6 oz Semisweet chocolate chips

Melt caramels with 1/3 cup milk in the microwave. Stir until smooth.
Combine remaining milk, mix and margarine. Mix well. Press half of
cake mixture into the bottom of a greased 13 x 9 baking pan.

Bake 350 degrees for 6 minutes. Sprinkle with 1 cup walnuts, chocolate
pieces over the crust; top with caramel mixture spreading to the edges
of the pan. Top with teaspoonfuls of remaining cake mixture. Sprinkle
with walnuts -- press lightly into the top. Bake for 350 degrees for 20
minutes. Cool slightly; cut into bars.



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Chocolate Cherry Bars

1 pk Fudge cake mix
1 cn (21 oz.) cherry pie filling
1 ts Almond extract
2 Eggs; beaten

Frosting:

1 cup sugar
5 Tablespoons butter or margarine
1/3 cup milk
6 ounces semi-sweet chocolate chips

Preheat oven to 350. Grease and flour a 9x13 inch pan. Combine all
ingredients for bars in a mixing bowl and stir by hand until mixed.
Spread batter in prepared pan and bake 25-30 minutes. Be careful not
to over-bake. Cool on rack.

To make frosting, combine sugar, butter and milk in small saucepan.
Boil, stirring constantly, for 1 minute. Remove from heat, add
chocolate pieces and stir until smooth. Pour over cooled bars.



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Chocolate Chip Cookie Bars

3/4 c Firmly packed brown sugar
1/2 c Sugar
1/2 c Margarine or butter,softened
1/2 c Shortening
1 1/2 ts Vanilla
1 Egg
1 3/4 c All purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Semi-sweet chocolate chips
1/2 c Chopped nuts or shelled
Sunflower seeds (opt)

Heat oven to 375 degrees F. In large bowl, combine brown sugar,
sugar, margarine and shortening; beat until light and fluffy.

Add vanilla and egg; blend well. Stir in flour, baking soda, and salt;
mix well. Stir in chocolate chips and nuts.

Spread in ungreased 13 x 9-inch pan.

Bake for 15 to 25 minutes or until light golden brown. Cool completely.

Cut into bars.


All the above from "Chocolate Recipes For Chocolate Lovers"
https://www.goodreads.com/en/book/show/10618591-chocolate-recipes-for-chocolate-lovers


It's chocolate, eat it you'll feel better!


Mmmm Sticky Gooey Chocolate!

[jfz9580m]

1. Yum

Huh..most margarine these days is apparently vegan..
Yummy.. The cherry bars especially.