It's Chocolate Monday: 5 Setting The Bar(s) High! 🌞

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Black and White Chocolate Bars

1 lb Real white chocolate, melted
1 lb Chocolate chips; melted
3/4 c Evaporated milk
1/4 c margarine
1 ts Vanilla (or other extract)
1/2 c Toasted hazelnuts (or walnuts)

To ensure that the recipe will set up properly, do not use white baking
confections that are not real white chocolate. The word "cocoa" should
appear in the ingredients.

Line the inside of an 8" square baking pan with plastic wrap and set
aside.

Toast nuts by placing on a cookie sheet and baking in pre-heated 350
degrees F. oven until skin begins to flake off. Remove skins by rubbing
with a clean towel. Chop nuts with a knife, or pulse in a food
processor.

Melt chocolate in a separate medium-sized bowls over double boilers.
Combine and melt the evaporated milk and Gold'n'Soft margarine
over medium heat. Remove from heat and reserve.

Add half the milk and margarine mixture to the melted chocolate chips.
Mix well, pour into lined baking dish, an spread evenly. Refrigerate a
few minutes.

Add balance of milk mixture to the melted white chocolate, then add
the vanilla and mix until well blended.

Smoothly spread the mixture over the first layer and top with nuts.
Refrigerate until firmly set (24 hrs.) and cut into bars. Store chilled.


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Caramel Filled Chocolate Bars

1 German Chocolate cake mix
3/4 c Margarine, melted
14 oz Bag caramels
2/3 c Evaporated milk, divided
1 c Chocolate chips
1 c Walnuts, chopped

Melt caramels and 1/3 cup evaporated milk over hot water or in
microwave, stirring every thirty seconds. Keep warm.

Mix the cake mix, margarine and 1/3 cup evaporated milk and beat
well. Spread 1/2 the batter in a greased 9x13 inch pan. Bake for 6
minutes at 350 degrees. Cool about 2 minutes.

Spread caramel mixture over baked layer and sprinkle with chocolate
chips. Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half
teaspoonful over top. Sprinkle with remaining 1/2 cup nuts. Return
to oven and bake for 18 minutes at 350 degrees.

Cool in pan and cut into 1 1/2 inch squares.


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Chewy Chocolate Orange Bars

2 c Cake flour
3/4 ts Baking powder
1/2 ts Salt
1 1/2 c Quick-cooking oats
1 c Dark-brown sugar, packed
2 Egg whites
Raisin Puree
3/4 c Chopped bittersweet chocolate
1/3 c Toasted walnuts, optional
1 tb Grated orange zest

Sift together flour, baking powder and salt into large bowl. Stir in oats
and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin
Puree. Stir into flour mixture along with chocolate, walnuts, and
orange zest just until blended.

Spoon in 9-inch-square baking pan sprayed with non-stick vegetable
spray. Bake at 350 degrees F. 25 to 30 minutes. Cool. Cut into 24 bars.


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Chocolate Cheese Bars

1 Devil's Food Cake Mix (with or without pudding in it)
8 oz Cream cheese, softened
1/3 c Oil
3 Eggs (divided use)
1/4 c Sugar
6 oz Semi-sweet chocolate chips
1/2 c Walnuts or pecans, chopped

Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup.
Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake
for 15 minutes at 350 degrees. Remove and sprinkle top with
chocolate chips and walnuts.

Beat cream cheese, sugar and remaining egg until light and smooth.
Spread over chocolate chips and walnuts. Sprinkle with reserved
crumb mixture. Return to oven and bake for 15 minutes longer. Cool
and cut into bars. Makes 16 servings.


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Chocolate Cherry Bars

1 pk Fudge cake mix
1 cn (21 oz.) cherry pie filling
1 ts Almond extract
2 Eggs; beaten

Frosting:

1 cup sugar
5 Tablespoons butter or margarine
1/3 cup milk
6 ounces semi-sweet chocolate chips

Preheat oven to 350. Grease and flour a 9x13 inch pan. Combine all
ingredients for bars in a mixing bowl and stir by hand until mixed.
Spread batter in prepared pan and bake 25-30 minutes. Be careful not
to over-bake. Cool on rack.

To make frosting, combine sugar, butter and milk in small saucepan.
Boil, stirring constantly, for 1 minute. Remove from heat, add
chocolate pieces and stir until smooth. Pour over cooled bars.



All the above from "Chocolate Recipes For Chocolate Lovers"
https://www.goodreads.com/en/book/show/10618591-chocolate-recipes-for-chocolate-lovers

Sticky. Gooey. Have to lick your fingers goodness!

It's chocolate. Eat it, you'll feel better!