Best Double Chocolate Squares Recipes

DOUBLE CHOCOLATE SKOR SQUARES

Steps:

• Preheat oven to 350°F.
• Spray a 9" square pan with cooking spray.
• Mix 2 tablespoons of the butter with the condensed milk in a large microwaveable bowl.
• Mix the remaining butter with the oreo crumbs and press into the prepared pan.
• Microwave the condensed milk for 5 minutes, stirring every 30 seconds (don't leave the microwave while this is in there).
• Warning: make sure your bowl has enough room for this to expand 5-6 times the original volume as it boils up (either that or be prepared to stir every 10 seconds or so to prevent boil overs).
• Stir in the skor bits and spread over the oreo base (don't expect them to melt at this point, they won't).
• Bake for 12 minutes.
• Sprinkle chocolate chips evenly over top of squares and return to the turned off oven for 1-2 minutes until just melted.
• Spread the chocolate to make a smooth topping.
• Cool and cut into 25 squares while still slightly warm.
• Cool completely before removing from pan.

DOUBLE CHOCOLATE SQUARES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 20cm square tin with baking parchment. Mix the flour, cocoa and sugar, breaking up any clumps of sugar.
• Combine the yogurt, oil, syrup, vanilla and egg. Pour the wet ingredients into the dry and mix. Stir the baking powder into the coffee, pour this in and quickly mix to make a smooth batter (see tip, below). Pour into the tin and bake for 35 mins until a skewer inserted in the middle comes out with just a few crumbs attached.
• Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. To make the frosting, melt the chocolate in 10-second bursts in the microwave. Beat in the syrup, vanilla, yogurt and 1 tbsp boiling water to loosen, if needed. Spread over the cake and leave to set for at least 30 mins, then cut into 16 squares. Dot over the walnuts, if using. Will keep for three days in an airtight container at room temperature, or up to five days in the fridge.

DOUBLE-CHOCOLATE PUDDING SQUARES

Steps:

• Crush 40 of the wafers; mix with sugar and 5 Tbsp. of the butter. Press onto bottom of 13x9-inch pan.
• Microwave chocolate and remaining 1 Tbsp. butter in small microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Drizzle over crust with spoon.
• Beat milk and dry pudding mixes in large bowl with wire whisk 2 min. Gently stir in whipped topping; spread half over crust. Top with layers of remaining wafers and pudding mixture. Refrigerate at least 3 hours before serving. Store leftovers in refrigerator.

MARBELED DOUBLE CHOCOLATE CHEESECAKE SQUARES

Steps:

• 1. Heat oven to 350.
• 2. Line 8\" square baking pan with foil, extending edges over sides of pan.
• 3. In a small mixing bowl, beat butter, 1/2 cup sugar and salt until smooth.
• 4. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough is formed.
• 5. Press dough onto bottom of prepared pan.
• 6. Beat cream cheese and remaining 1/2 cup of sugar until smooth.
• 7. Add eggs and vanilla; blend well.
• 8. In separate bowl, mix 1 cup batter with topping, stirring until well blended; pour 1 cup of topping-flavored batter over dough.
• 9. Stir melted chocolate into remaining flavored batter; set aside.
• 10. Gently pour vanilla batter, 1/4 cup at a time, over flavored batter.
• 11. Drop tablespoonfuls of reserved flavored batter over top; gently swirl with knife or spatula for marbled effect.
• 12. Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed.
• 13. Cool completely in pan on wire rack; refrigerate.
• 14. To serve, lift from pan using foil edges; cut into squares - Garnish as desired.