{COPYCAT} HOMEMADE CHUNKY BARS - PEANUT RAISIN BARS
These homemade Chunky Bars are delicious and the recipe is super easy! You'll need a chocolate bar mold -easily found at your local craft store- made out of plastic and displayed by the baking or cake decorating items.
Provided by Laura Fuentes - SuperGlueMom
Categories Chocolate Treats
Number Of Ingredients 3
Steps:
- In a double boiler, slowly melt your chocolate chips. If you use block chocolate, make sure your chocolate is chopped into even sized pieces.
- Evenly distribute peanuts and raisins inside chocolate molds.
- Once chocolate is melted, carefully pour it inside chocolate molds -making sure you don't overfill too much but filling it all the way to the rim.
- Transfer chocolate molds inside refrigerator and let them harden -4hours or overnight.
HOMEMADE DARK CHOCOLATE CHUNKY BAR
Have a hankering for the nostalgic candy Chunky bar? Try this healthy homemade version made with super dark chocolate.
Provided by Jenna Braddock, RD
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Prep a 8 x 8 pan by lining with parchment paper.
- Put both types of chocolate in a microwaveable safe bowl. Heat in microwave for 1 min. Remove and stir with spatula. Continue microwaving in 30 second intervals until chocolate is almost all melted (about 1-3 more cycles). Stir vigorously with spatula until chocolate is completely melted and very smooth.
- Add nuts and raisins to chocolate and stir to combine.
- Pour chocolate mix into prepared dish and spread out. Chocolate may not fill the entire dish and that's ok. Sprinkle sea salt over top of chocolate.
- Let chocolate rest for about 2 hours, until firm, or refrigerate until hard, about 1 hour. Cut in to bars and serve. Refrigerate any bars that will be eaten later.
CHUNKY CHOCOLATE-JAM BARS
Chocolate and raspberries make a natural pair, especially when baked together into these delightful little bars.
Provided by My Food and Family
Categories Grains
Time 50m
Yield 32 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix flour, sugar and baking powder in large bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and nuts; mix well.
- Press half the crumb mixture onto bottom of 13x9-inch pan sprayed with cooking spray; sprinkle with chocolate. Top with jam and remaining crumb mixture.
- Bake 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHUNKY CHOCOLATE BARS
These are so yummy you won't be able to stop eating them! Very easy to make and can be made with all different substitutions!
Provided by oriana
Categories Candy
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line a 28X18cm cake tin with clear film (cling wrap).
- Melt the chocolate and butter in a large bowl over a pan of simmering water or microwave.
- stir until mixed.
- pour the condensed milk into the chocolate and butter mixture.
- beat with spoon until creamy.
- add the broken biscuits, fruit, nuts.
- mix well until all combined.
- tip the mixture into prepared pan leaving top rough.
- cool then chill til set.
- lift out of tin using the clear film and then peel off.
- cut into bars and serve at once.
- leave refrigerated.
"CHUNKY BAR" COOKIES
My husband loves Chunky candy bars. These cookies don't contain Chunky Bars, they TASTE like chunky bars. My variation on a cake mix cookie recipe.
Provided by Deb Wolf
Categories Drop Cookies
Time 21m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Stir with a wooden spoon until well combined: dry cake mix, eggs, margarine, butter and brown sugar.
- Stir in remaining ingredients.
- Drop from level tablespoons onto greased cookie sheets.
- Bake at 350F 11 minutes or until cookies puff.
- Cool on pan 2 minutes.
- Remove to wire rack to cool completely.
Nutrition Facts : Calories 1150.9, Fat 61.2, SaturatedFat 18.8, Cholesterol 136.2, Sodium 1312.6, Carbohydrate 153.1, Fiber 7.7, Sugar 98.9, Protein 15.1
CHUNKY CHOCOLATE PEANUT BUTTER BARS
This is adapted from the The Cake Mix Doctor cookbook. I have made them for many different occasions and I always bring home an empty plate.
Provided by SueChef
Categories Bar Cookie
Time 45m
Yield 48 bars
Number Of Ingredients 8
Steps:
- Place rack in the center of the oven and preheat the oven to 325 degrees F. Set aside an ungreased 13x9 inch baking pan.
- Place cake mix, peanut butter, melted butter and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to the pan. Using your finger tips, press the crust evenly over the bottom of the pan so that it reaches all sides. Set aside.
- For the filling, place the chocolate chips, condensed milk, and 2 tablespoons butter in a medium-size heavy saucepan over low heat. Stir and cook until the chocolate is melted and the mixture is well combined, 3-4 minutes. Remove the pan from the heat and stir in the vanilla. Pour the chocolate mixture over the crust, and spread it evenly so that it reacheds the sides of the pan. Crumble the reserved crust and scatter it evenly over the chocolate. Place in the oven.
- Bake until light brown, 25 to 30 minutes. Remove from the oven and place on a wire rack to cool for at least 30 minutes before cutting.
- Cut into 48 bars. Store in an airtight container at room temperature for up to 3 days or in the refrigerator up to one week. (If they last that long) These freeze beautifully.
CHUNKY CHOCOLATE JAM BARS
This recipe is from Kraft Foods and sounds as though it would be great for the holidays. The recipe calls for raspberry jam but I think that strawberry would be equally good and festive.
Provided by PaulaG
Categories Bar Cookie
Time 45m
Yield 32 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Line a 13x9 inch pan with aluminum foil; spray the foil with nonstick cooking spray.
- Mix flour, brown sugar and baking powder in a large bowl.
- With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.
- Add the oats, coconut and pecans, mix well.
- Press half of the crumb mixture firmly onto bottom of pan.
- Sprinkle with chopped chocolate.
- Spoon jam over top; sprinkle with remaining crumb mixture.
- Bake in preheated oven for 25 to 30 minutes or until lightly browned.
- Lift from the pan using foil; cool completely on wire rack.
- Cut into bars and enjoy.
Nutrition Facts : Calories 185.8, Fat 9.5, SaturatedFat 5.3, Cholesterol 15.2, Sodium 59.7, Carbohydrate 24.8, Fiber 1.3, Sugar 14.7, Protein 1.8
CHUNKY CHOCOLATE FRUIT-AND-NUT BARK
Do you remember Chunky bars, those little squares of chocolate wrapped in foil with a ton of fruit and nuts? These are the homemade version, and they make a great gift for the holidays. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
- Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
- When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.
CHUNKY APPLESAUCE BARS
Make and share this Chunky Applesauce Bars recipe from Food.com.
Provided by Domenica
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9x9 inch baking pan.
- (you can also use 9x13 but need to double the recipe).
- In a medium bowl, mix together the butter, brown sugar and egg until smooth.
- Stir in applesauce.
- Combine the flour, baking soda, salt and pumpkin pie spice (and/or spices); stir into the applesauce mixture until well blended.
- Spread evenly into the prepared pan.
- Bake for 25 minutes (for 9/13 pan) or 35-40 minutes (for 9x9 pan) in the preheated oven, or until edges are golden.
- Cool in the pan over a wire rack.
- In a small bowl, mix together the confectioners' sugar and margarine.
- Stir in vanilla and milk until smooth.
- Spread over cooled bars before cutting into squares.
- Other suggested toppings include using only powered sugar or a caramel frosting.
Nutrition Facts : Calories 169.8, Fat 5.5, SaturatedFat 2.4, Cholesterol 19.4, Sodium 214, Carbohydrate 29.6, Fiber 0.4, Sugar 20, Protein 1.3
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