Best Chocolate Honey Squares Recipes

CRISPY CHOCOLATE SQUARES

Steps:

• In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.

CHOCOLATE SQUARES II

Steps:

• Butter an 8x8 inch baking dish.
• In a saucepan over medium heat, melt together the butter, brown sugar and cocoa, stirring frequently until smooth. Remove from heat and stir in the egg and vanilla. Mix in the crushed cookies and walnuts. Press the mixture into the prepared pan and refrigerate until firm.

CHOCOLATE HONEY SQUARES

Steps:

• In a large saucepan melt butter and stir in cocoa powder.
• Add honey and marshmallows. Cool over low heat stirring constantly until marshmallows and honey are melted and mixture is smooth. Remove from heat and stir in vanilla.
• Add rice cereal and peanuts and stir mixture until it is well combined.
• Press lightly into a well buttered 8 or 9 inch square cake pan. Cool and cut into squares. Makes about 16 squares depending on how you cut them.

HELLO DOLLY BARS (ORIGINAL RECIPE)

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Grease a 9x13-inch baking dish with baking spray or butter. Line it with parchment paper and leave an overhang on the sides.
• In a large bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Spread and press the crust into the bottom of the greased baking dish.
• Pour 1/2 can of sweetened condensed milk over the crust. Top with semi-sweet chocolate chips, walnuts, coconut, and white chocolate chips. Gently press the toppings into the crust. Pour the remaining condensed milk evenly over the toppings.
• Bake for 25 to 30 minutes, or until lightly browned and the coconut flakes are golden. Let it cool to room temperature before slicing into squares.
• Using the overhangs, lift the baked dish onto a flat surface. Cut into bars with a sharp knife. Enjoy!

CHOCOLATE SQUARES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cook chopped dates and water over low heat until soft. Set aside.
• Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture.
• Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 - 15 minutes)

HOMEMADE MELT-IN-YOUR-MOUTH DARK CHOCOLATE (PALEO)

Steps:

• Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.