Best Chunky Chocolate Bars Recipes

CHUNKY CHOCOLATE NUT BARS

Steps:

• Preheat the oven to 180C/gas 4/fan 160C. Grease the base and sides of 2 shallow 28cm x 18cm baking tins and line each with a single sheet of greaseproof paper to come well above the rim of the tin (this makes it easy to lift out). Grease the paper.
• Pack half the dough into the base of each tin, pressing it into the corners. Scatter with the whole nuts, making sure they are evenly distributed. Press them deeply into the dough to secure.
• Bake for 40 minutes until the nuts and edges of the biscuits are golden. Carefully lift out of the tins, still on the paper, and transfer to a wire rack to cool.
• Melt the plain and milk chocolates in separate bowls set over pans of simmering water. Leaving the slabs of biscuit on the paper, carefully cut each slab widthways into 2cm/¾in slices (don't worry if the nuts seem to be loose - they will be kept in place by the melted chocolate).
• Spread the slices so they are 1-2cm apart and drizzle diagonal lines of melted plain chocolate over them, using a dessert spoon. Then drizzle the milk chocolate over the plain and leave in a cool place to set. Cut each biscuit in half widthways. They will keep fresh for up to a week stored in an airtight tin.

CHUNKY CHOCOLATE AND ALMOND BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place cake mix in medium bowl. Using pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in 1/2 cup butter until crumbly. Press firmly in ungreased 13x9-inch pan. Bake 12 to 14 minutes or until set.
• In large bowl, beat eggs, corn syrup and 1/4 cup melted butter with whisk until smooth. Stir in almonds and chocolate. Pour over crust.
• Bake 28 to 34 minutes longer or until golden brown and set. Cool 30 minutes. Refrigerate about 1 hour or until chocolate is firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

CHUNKY CHOCOLATE BARS

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 CHOCOLATE JAM BARS

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.

CHUNKY CHOCOLATE PEANUT BUTTER BARS

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

Steps:

• 1. Preheat oven to 350 degrees. Line a 9 x 13 inch pan with foil. Grease foil lining.
• 2. Mix together flour, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives (in crisscross fashion) until mixture resembles coarse crumbs. Add oats, 1/2 cup coconut and pecans; mix well. Press 1/2 the mixture into pan.
• 3. Sprinkle chocolate over crust. Spread jam over choclate. Press remaining batter over top. Bake 25 to 30 minutes or until lightly brown. Cool. Makes 32 bars, 1 bar each.

MICROWAVE CHUNKY CHOCOLATE CRISP BARS

Steps:

• Grease a 13 x 9 pan with butter.
• In a large bowl melt 1/2 cup of the chocolate chips at 50% power for one minute.
• Remove and add large marshmallows and butter.
• Microwave on high for one minute.
• Remove and stir.
• Continue cooking at one minute intervals until mixture is melted.
• Stir in the rice krispies and blend.
• Stir in 1/2 cup of chocolate chips and mini marshmallows and blend.
• Spread into pan.
• Place the remaining 1 cup of chips in microwave and melt.
• Pour melted chocolate over cereal mixture.
• Let cool and cut into bars.
• You can also use chocolate rice krispies if desired.

CHUNKY CHOCOLATE AND ALMOND BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place cake mix in medium bowl. Using pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in 1/2 cup butter until crumbly. Press firmly in ungreased 13x9-inch pan. Bake 12 to 14 minutes or until set.
• In large bowl, beat eggs, corn syrup and 1/4 cup melted butter with whisk until smooth. Stir in almonds and chocolate. Pour over crust.
• Bake 28 to 34 minutes longer or until golden brown and set. Cool 30 minutes. Refrigerate about 1 hour or until chocolate is firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

CHUNKY CHOCOLATE-JAM BARS

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.