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layered chocolate bars
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Who doesn't love chocolate? Well here's a delicious recipe
for LAYERED CHOCOLATE BARS I bet you don't have in your
collection yet. Hang on to it for when your next craving
creeps up. Some people may question the pretzels but stick
with me on this one.....it makes it!
RECIPE: LAYERED CHOCOLATE BARS
1-1/2 c. finely crushed thin pretzels
3/4 c. (1-1/2 sticks) butter or margarine, melted
1 can (14 oz) sweetened condensed milk
4 bars (4 oz) Unsweetened Baking Chocolate, break info pieces
2 c. Campfire miniature marshmallows
1 c. Mounds Sweetened Coconut Flakes
1 c. coarsely chopped pecans
4 bars (4 oz) Semi-Sweet Baking Chocolate, break into pieces
1 Tbsp. shortening
Heat oven to 350 degrees. Combine pretzels and melted butter
in small bowl; press evenly into bottom of 13x9-inch baking
pan. Place sweetened condensed milk and unsweetened chocolate
in small microwave-safe bowl. Microwave at HIGH 1 to 1-1/2
minutes or until mixture is melted and smooth when stirred.
Pour over pretzel layer in pan. Top with marshmallows, coconut
and pecans; press firmly down onto chocolate layer. Bake 25 to
30 minutes or until lightly browned; cool completely in pan on
wire rack. Melt semi-sweet chocolate and shortening in small
microwave-safe bowl at HIGH for 1 minute or until melted when
stirred; drizzle over entire top. Refrigerate 15 minutes or
until set. Cut into bars.
Categories: Desserts, Chocolate
*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*
SO MUCH CHOCOLATE...SO LITTLE TIME:
Depending on what is added to (or removed from) the
chocolate liquor, different flavors and varieties of
chocolate are produced. Each has a different chemical
make-up, the differences are not solely in the taste.
Be sure, therefore, to use the kind the recipe calls
for, as different varieties will react differently to
heat and moisture.
* Unsweetened or Baking chocolate is simply cooled,
hardened chocolate liquor. It is used primarily as an
ingredient in recipes, or as a garnish.
* Semi-sweet chocolate is also used primarily in recipes.
It has extra cocoa butter and sugar added. Sweet cooking
chocolate is basically the same, with more sugar for
* Milk chocolate is chocolate liquor with extra cocoa
butter, sugar, milk and vanilla added. This is the most
popular form for chocolate. It is primarily an eating
* Cocoa is chocolate liquor with much of the cocoa butter
removed, creating a fine powder. It can pick up moisture
and odors from other products, so you should keep cocoa
in a cool, dry place, tightly covered.
* White chocolate is somewhat of a misnomer. In the
United States, in order to be legally called 'chocolate'
a product must contain cocoa solids. White chocolate does
not contain these solids, which leaves it a smooth ivory
or beige color. Real white chocolate is primarily cocoa
butter, sugar, milk and vanilla. There are some products
on the market that call themselves white chocolate, but
are made with vegetable oils instead of cocoa butter.
Check the label to avoid these cheap imitations. White
chocolate is the most fragile form of chocolate; pay close
attention to it while heating or melting it.
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