Tuesday, July 12, 2011

Chocolate Mud Bars

Did you have a nice 4th? We did! Wished it was a bit longer than just a 4-day get-away, but it’s nice to be back home where it’s quiet! Fireworks were heard everywhere at all times!

Here are what I’m choosing this time… I’m very sure they are so good and simple to make and everyone will and can enjoy them as well!

Check them out!


Dan Lepard's Cherry Ripe Bars

Ingredients for the dough:

175g plain flour

2 tbsp. cocoa

100g caster sugar

1/2 tsp. baking powder

100g unsalted butter, softened

50ml cold milk

Ingredients for the cherry filling:

600g glacé cherries

125g condensed milk

150g desiccated coconut

2 tsp. vanilla extract

250g dark chocolate, chopped


Take a 18cm square cake tin – one with a removable base, ideally – butter the insides well and cover the base with a square of nonstick baking paper.

Put the flour, cocoa, sugar and baking powder in a bowl and rub in the butter until it's utterly worked through and all the lumps have gone. Add the milk, and mix to a soft, even dough, then press this into the base of the tin firmly and evenly.

Heat the oven to 180C (160C fan-assisted)/350F/gas mark 4 and bake for 15-20 minutes, or until set and dry on top. Remove from the oven and leave to cool.

To make the filling, put 400g of the glacé cherries in a food processor and mince very finely (or do it by hand if you have the patience and don't mind the stickiness). Mix in the condensed milk, coconut and vanilla until you have a smooth, pink, coconut paste. Cut the remaining cherries in half, stir them through the mix, then spread it evenly over the chocolate base.

Return the tin to the oven, bake at the same temperature for a further 25 minutes, or until it's starting to firm and go golden on top. Remove from the oven and leave until cold.

To finish the bars, melt the chocolate, spread this over the top and leave until cold before cutting into squares.



Peanut Butter Chocolate Chip Cookie Bars


3/4 cup (1-1/2 sticks) butter or margarine, softened

1/3 cup granulated sugar

1-1/2 cups all-purpose flour

1/4 teaspoon salt

3/4 cup semi-sweet chocolate chips

3/4 cup peanut butter chips

2 large eggs

1 can (14 ounces) sweetened condensed milk (NOT evaporated)

1 teaspoon vanilla extract


Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.

In a small bowl, whip butter and sugar until combined and creamy. Beat in flour and salt until mixture becomes crumbly, but evenly moist. Press evenly into the bottom of the baking pan.

Combine chocolate chips and peanut butter chips in a bowl and stir until combined. Spread half of the mixed chips on top of the bottom layer, pressing gently to embed slightly into the dough.

In a medium bowl, beat eggs, sweetened condensed milk, and vanilla extract until combined. Spread evenly on top of chips and cookie layer.

Bake until browned and semi-firm in the center, about 20 to 25 minutes. Place on wire rack. (Top will sink slightly as it cools.) While still warm, sprinkle top with remaining mixed chocolate and peanut butter chips. Let cool. If you prefer a frosting, wait a few minutes, then use a spatula to gently spread the melted chips to form a frosting. Cool completely before cutting into cookie bars.

Yield: 24 to 36 cookie bars, depending on cut size


Chocolate Nickel Bars


1/2 cup (1 stick or 1/4 pound) butter

1 cup sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

3/4 cup all-purpose flour

1/2 cup chopped cashews

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

2 cups miniature marshmallows

1-1/2 cups semisweet chocolate chips

1 cup smooth peanut butter

1-1/2 cups crispy rice cereal, lightly crushed


Preheat oven to 350 degrees F. Line a 9 by 13-inch baking pan with non-stick foil.

In a large mixing bowl, cream butter and sugar until smooth. Add eggs and vanilla, mixing until combined.

In a separate medium bowl, whisk together flour, cashews, unsweetened cocoa powder, baking powder, and salt.

Add dry ingredients into egg mixture, stirring to combine. Pour into baking pan and smooth into an even layer.

Bake 15 to 20 minutes, or until tests done with a toothpick inserted in the center. Evenly distribute miniature marshmallows on top of hot baked layer. Bake an additional 2 minutes until marshmallows puff up, but do not brown. Cool bars to room temperature.

Melt peanut butter and chocolate chips in the top of a double boiler over simmering water, stirring until smooth. Fold in crispy rice cereal. Spread topping over cooled chocolate bars. Chill until firm. Cut into bars. Keep chilled until time to serve. Refrigerate leftovers.

Yield: 36 to 48 bar cookies, depending on cut size



Mississippi Mud Bars

Ingredients for Mud Cake:

3/4 cup butter

1 3/4 cup granulated sugar

3/4 cup unsweetened cocoa

4 large eggs

2 teaspoons vanilla extract

12 teaspoon salt

1 1/2 cup all-purpose flour

1/2 cup chopped pecans

1/2 cup flaked sweetened coconut

3 cups mini marshmallow

Ingredients for Fudge Layer:

5 tablespoons butter

1 oz. (1 square) unsweetened chocolate

1/3 cup unsweetened cocoa

1/8 teaspoon salt

1/4 cup heavy or whipping cream

1 teaspoon vanilla extract

1 cup confectioner's sugar

1/2 cup pecans roughly chopped

1/4 cup flaked sweetened coconut

For Cake: Preheat oven to 350 F. Grease and flour a 13"x9" baking pan. In a saucepan over the stove, melt butter on low heat. With a whisk, stir in granulated sugar and cocoa. Remove from heat. Beat in eggs, one at a time. Beat in vanilla and salt until blended well. With a wooden spoon, stir in flour just until blended. Then, stir in pecans and coconut. Spread batter into pan. Bake 25 minutes. Remove from oven. Sprinkle marshmallows in an even layer on top of the cake. Put the pan back in the oven and bake about 10 minutes until the marshmallows are golden and puffy. Cool on a wire rack.

For Topping: When cake is cool, make the topping. In a pan, melt butter and chocolate over low heat. Stir frequently until smooth. With a whisk, stir in cocoa and salt. Stir in cream and vanilla. Beat in confectioner's sugar. Pour over the cake and even out. Cool for about 8 minutes. Then, sprinkle the remaining coconut and pecans over the fudge topping. Cool completely. Cut into bars, and enjoy!



Cap'n Crunch Peanut Butter Bars


3 Tbsp. butter

3 Tbsp. creamy peanut butter

30 large marshmallows

6 cups Cap'n Crunch Cereal

1 1/2 cups M&M's

Spray a 9 x 13 pan with cooking spray, set aside. In a large pot on the stove melt butter, peanut butter and marshmallows on medium low heat, stirring occasionally (I did this in the microwave in a glass bowl).

Once mixture is melted and all combined, remove from heat. Add cereal and M&M's quickly and stir quickly to well coat. As the marshmallow mixture cools will become harder to mix.

Pour into prepared pan. Coat your hands with a little extra butter and press down the mixture into the pan to get it as even as possible. Allow to cool completely and cut into squares.

Makes 24 bars.

NOTE: I only made 1/3 of this recipe.


Hope you enjoyed them!

I so much would love to share your recipes if you have any to post here… email me! Honestly, it’ll tickle me to death… just kidding! But, really, bring it on!

Happy chocolate day!





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