Best Double Chocolate Dream Bars Recipes

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DREAM BARS



Dream Bars image

Dream Bars come from Hillary Lawson of Plummer, Idaho. "These bar cookies are a family favorite and excellent travelers," explains Hillary. "Wonderfully moist and chewy, they're define winners with the men and kids."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

CRUST:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter, cubed
FILLING
2 large eggs, lightly beaten
1 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped walnuts

Steps:

  • In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 123 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

DOUBLE CHOCOLATE DREAM BARS



Double Chocolate Dream Bars image

Everyone remembers "magic cookies" or "seven-layer bars" from childhood. These are made better by using a chocolate filling.

Provided by MirandaLee

Categories     Bar Cookie

Time 50m

Yield 24 2inch bars

Number Of Ingredients 7

1 1/2 cups graham cracker crumbs, about 11 whole crackers
6 tablespoons butter or 6 tablespoons margarine, melted
1 (14 ounce) can low fat sweetened condensed milk
1/2 cup unsweetened cocoa powder
1 cup sweetened flaked coconut
1 cup chopped pecans
1 cup semisweet chocolate morsel

Steps:

  • Heat oven to 350°.
  • In 13x9-inch baking pan combine graham-cracker crumbs and melted butter until crumbs are moistened; pat into bottom of pan.
  • In medium bowl, stir together condensed milk and cocoa powder until smooth.
  • Pour over graham-cracker crust and spread evenly.
  • Sprinkle with coconut, pecans and chocolate morsels, pat down lightly.
  • Bake 25-30 minutes or until center is set.
  • Transfer pan to wire rack and cool completely.
  • Cut into 24 bars.

DOUBLE CHOCOLATE DREAM COOKIES



Double Chocolate Dream Cookies image

Make and share this Double Chocolate Dream Cookies recipe from Food.com.

Provided by Chicagopm

Categories     Dessert

Time 25m

Yield 54 cookies

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or 1 cup margarine, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips (12 ounces)

Steps:

  • Preheat oven to 375°.
  • Combine flour, cocoa, baking soda and salt in a small bowl.
  • Beat butter, brown sugar, granulated sugar and vanilla extract in until creamy.
  • Beat in eggs for about 2 minutes until light and fluffy.
  • gradually beat in flour mixture.
  • Stir in morsels.
  • Drop by rounded tablespoon onto ungreased baking sheets.
  • Bake for 8-10 minutes or until cookies are puffed.
  • Cool on cookie sheets for 2 minutes.
  • Remove to wire racks to cool completely.

DREAM BARS



Dream Bars image

Provided by Mindy Segal

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 30 bars

Number Of Ingredients 11

4 ounces bittersweet chocolate (64% to 66% cacao), melted
1 cup (8 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon water
1 teaspoon pure vanilla extract
2 extra-large eggs, separated, at room temperature
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup firmly packed dark brown sugar

Steps:

  • Invert a baking sheet and spray it with nonstick cooking spray. Line the top with parchment paper. With an offset spatula, spread the melted chocolate evenly across the parchment. Place the baking sheet in the freezer until firm, approximately 30 minutes.
  • Lightly coat a quarter sheet (9 by 13-inch) pan or glass baking dish with nonstick cooking spray and line with parchment paper, leaving 1 inch of overhang on the long sides.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the granulated sugar and beat the butter mixture until it is aerated, 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.
  • Add the water and vanilla to the egg yolks. On medium speed, add the yolks, one at a time, mixing briefly until the batter resembles cottage cheese, approximately 5 seconds per yolk. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds to make it nearly homogeneous.
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add the flour mixture all at once and mix on low speed until the dough just comes together but still looks shaggy, approximately 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
  • Transfer the dough to the prepared pan. Using a rubber spatula and then your fingertips, press the dough into the corners of the pan and smooth the surface.
  • Remove the chocolate from the freezer and break it up into shards. Scatter the chocolate shards across the surface of the dough and then press into the dough. Cover the top with plastic wrap, pressing down through the plastic to smooth down the top. Refrigerate until the dough is set, at least 20 minutes or overnight. (If refrigerating the dough overnight, refrigerate the egg whites as well, letting them come to room temperature before proceeding with the meringue.)
  • Preheat the oven to 350°F.
  • In a stand mixer fitted with the whisk attachment, whip the egg whites and a pinch of kosher salt on medium speed until frothy, approximately 45 seconds. Add the brown sugar and whip on medium-high speed until shiny peaks form and the meringue holds its shape, 2 to 3 minutes. Spread the meringue evenly over the chilled dough.
  • Bake, rotating the pan halfway through the baking process, until the meringue resembles a lightly toasted marshmallow, 23 to 25 minutes. It will start to crack on the sides but should still be slightly soft in the center, and the shortbread should be cooked through but still pale-not golden brown. (Do not overbake or the shortbread will be too crumbly to cut.) Cool completely in the pan. Once cool, refrigerate until chilled.
  • Lift the bars out of the pan using the parchment handles and transfer to a cutting board. Cut the bars lengthwise into 3 strips. Cut the bars crosswise into 10 strips to make small, rectangular bars. Serve the bars at room temperature.

CHOCOLATE CHIP DREAM BARS



Chocolate Chip Dream Bars image

A perfect dessert to serve company. Kids love them. Quick and easy to make.

Provided by SWEATSUGAR

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes     Double Chocolate

Time 1h

Yield 32

Number Of Ingredients 14

⅓ cup butter, softened
½ cup packed brown sugar
1 cup all-purpose flour
2 eggs, beaten
1 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup semisweet chocolate chips
1 ½ tablespoons unsweetened cocoa powder
4 teaspoons butter
2 tablespoons boiling water
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together 1/3 cup butter and 1/2 cup brown sugar. Stir in 1 cup of flour until well blended. Press the dough into the bottom of a 9x13 inch baking pan.
  • Bake for 10 minutes in the preheated oven; remove and set aside. In a medium bowl, mix eggs and vanilla. Combine 1 cup brown sugar, 2 tablespoons flour, baking powder and salt so there are no lumps. Stir the sugar mixture into the eggs. Stir in the chocolate chips. Spread over the pre-baked crust.
  • Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool and drizzle with chocolate glaze.
  • To make the glaze: In a small saucepan over medium heat, mix together the cocoa, 4 teaspoons butter, and boiling water. Cook over low heat, stirring occasionally, until thick and smooth. Remove from heat and stir in the confectioners' sugar. Drizzle over cooled bars before cutting into squares.

Nutrition Facts : Calories 121.8 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 4.4 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 72.8 mg, Sugar 16.6 g

DOUBLE CHOCOLATE FANTASY BARS



Double Chocolate Fantasy Bars image

Make and share this Double Chocolate Fantasy Bars recipe from Food.com.

Provided by Bake-a-holic

Categories     Bar Cookie

Time 45m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package chocolate cake mix
1/4 cup vegetable oil
1 egg
1 cup chopped nuts
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) package semi-sweet chocolate chips
1 teaspoon vanilla extract
1 dash salt

Steps:

  • Preheat oven to 350 degrees F; grease 13x9 inch baking pan.
  • In large mixing bowl, combine cake mix, oil and egg; beat at medium speed until crumbly; stir in nuts.
  • Reserve 1-1/2 cups crumb mixture; press remaining crumb mixture firmly on bottom of prepared pan.
  • In small saucepan over medium heat, combine remaining ingredients; cook and stir until chips melt.
  • Pour chocolate mixture evenly over prepared crust; sprinkle reserved crumb mixture evenly over top.
  • Bake 25 to 30 minutes or until set; cool and cut into bars.

DAVID'S DREAM BARS RECIPE - (4.2/5)



David's Dream Bars Recipe - (4.2/5) image

Provided by gnikylime

Number Of Ingredients 8

6 ounces [170 g.] bittersweet or semisweet chocolate -- Preferably Lindt Excellence
6 ounces [170 g.] milk chocolate -- Preferably Lindt Milk
6 ounces [170 g.] white chocolate -- Preferably Lindt Blancor
12 tablespoons [250 g.] unsalted butter
2 cups cinnamon graham cracker crumbs (16 double cookies) [300 g. Leibniz Vollkorn crumbs + 1/2 Teelöffel cinnamon]
1 1/3 cups [110 g.] unsweetened shredded coconut
3 cups [340 g.] pecan halves -- 12 ounces
1 2/3 cups [400 g.] sweetened condensed milk

Steps:

  • Place 1 oven rack in the middle of the oven. Preheat oven to 350F [175C] degrees. Break chocolate into individual squares and cut each in half, or chop the chocolate into 1/2-inch [1.25 cm] pieces. Mix the chocolate pieces together and set aside. Melt the butter in the jelly roll pan in the preheating oven for 5 to 10 minutes. Spread the butter evenly over the bottom and sides of the pan by tilting the pan. Sprinkle the cracker crumbs over the butter, mixing with a rubber spatula to moisten them. With your fingers, press the crumbs firmly and evenly onto the bottom. Strew the coconut evenly over the crumbs. Reserve 1 scant cup [100 g.] of pecan halves. Chop the remaining pecans medium-coarsely and scatter them over the coconut. Drizzle ~1/3 the can of sweetened condensed milk over the coconut and pecans. Scatter the chocolate pieces in an even layer over the pecans. Slowly and evenly pour ~1/2 can of the the condensed milk on top. Arrange the reserved pecan halves, smooth side up, in 5 long rows, starting 1 inch [2.5 cm] from each long edge and spacing them 1 1 /2 inches [4 cm] apart. Drizzle with remaining sweetened condensed milk. Bake for 10 minutes. Remove the pan from the oven and, using an angled spatula, press down the nuts so they adhere to the chocolate. Return the pan to the oven and continue baking for 20 to 30 minutes or just until the milk bubbling up between the nuts in the center of the pan is pale golden. Do not overbake or the nuts and crust will be bitter. Cool completely in the pan on a wire rack. Cut the cookie lengthwise into 5 strips (each about 2 inches [5 cm] wide), cutting in between the rows of pecans, and then crosswise into 10 strips (about 1 1/2 inches [4 cm] wide).

FAMILY-SIZE DOUBLE-CHOCOLATE CHUNK BARS



Family-Size Double-Chocolate Chunk Bars image

Have a crowd? Double the amount in one baking, and you get double the chocolate and double the amount of these delicious cookie bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 36

Number Of Ingredients 4

2 pouches Betty Crocker™ double chocolate chunk cookie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs

Steps:

  • Heat oven to 350°F. Stir cookie mix, oil, water and eggs with spoon until soft dough forms. (If dough is too stiff, stir in additional 1 to 2 teaspoons water.)
  • Spread dough in ungreased rectangular pan, 13x9x2 inches.
  • Bake 25 to 30 minutes or just until set; cool. For 36 bars, cut into 6 rows by 6 rows.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 100 mg

DOUBLE CHOCOLATE BARS



Double Chocolate Bars image

"A friend brought these fudgy bars a few years ago to tempt me with yet another chocolate treat," notes Nancy Clark of Zeigler, Illinois. "They are simple to make...and cleanup is a breeze! They're very rich, though, so be sure to cut them into bite-size pieces."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4 dozen.

Number Of Ingredients 4

1 package (15-1/2 ounces) Oreo cookies, crushed
3/4 cup butter, melted
1 can (14 ounces) sweetened condensed milk
1 package (10 ounces) miniature semisweet chocolate chips, divided

Steps:

  • Combine cookie crumbs and butter; pat onto the bottom of an ungreased 13-in. x 9-in. baking pan. , In a microwave, heat milk and 1 cup chocolate chips; stir until smooth. Pour over crust. Sprinkle with remaining chips., Bake at 350° for 10-12 minutes or until chips begin to melt but do not lose their shape. Cool on a wire rack.

Nutrition Facts : Calories 132 calories, Fat 8g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 83mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

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