Best Chocolate Layer Bars Recipes

CHOCOLATE-COCONUT LAYER BARS

Steps:

• Microwave butter on high until melted; stir until smooth. Stir in cookie crumbs, coconut and cream of coconut until blended (mixture will be wet). Spread onto bottom of an ungreased 13x9-in. baking pan. Refrigerate until set, about 30 minutes., For filling, beat butter, cream of coconut and extract until smooth. Gradually beat in confectioners' sugar and enough milk to reach a spreading consistency. Spread over crust., For topping, microwave chocolate chips and oil until melted; stir until smooth. Cool slightly; spread over filling. If desired, sprinkle with chopped candy bars. Refrigerate.

CHOCOLATE RASPBERRY LAYER BARS

Steps:

• For Base: Preheat oven to 375 degrees.
• Spray a 9 inch square cake pan with non-stick cooking spray.
• Combine flour& icing sugar;cut in butter until mixture is crumbly.
• Press firmly into greased pan.
• Bake at 375 for 15-18 minutes, or until golden.
• For Filling: Spread jam on warm crust.
• Melt white chocolate chips as directed on package.
• Beat cream cheese and cream in small mixer bowl.
• Add melted white chocolate,beating until smooth.
• Mix well.
• Spread evenly over jam.
• Chill to set, about one hour.
• For Topping: Melt semi-sweet chocolate chips and butter together over low heat, stirring until smooth.
• Spread over filling.
• Chill until set.

TRIPLE LAYER CHOCOLATE CHIP-FURDGE BROWNIE-PEANUT BUTTER BLONDIE BARS

Steps:

• Chocolate Chip Layer: Preheat oven to 350. Beat butter and sugar. Add eggs and vanilla. Add dry ingredients and mix until just combined. Fold in chocolate chips. Press into bottom of prepared pan. Brownie Layer: Beat butter and sugar. Add eggs, then vanilla. Add in dry ingredients, mixing until combined. Fold in chocolate chips, if using. Spread on top of chocolate chips layer. Blondie Layer: Whisk sugar, peanut butter, and butter until smooth. Add eggs and vanilla. Combine dry ingredients, then whisk into batter. Fold in peanut butter chips. Spread on top of brownie layer. Bake 35-40 minutes. Cover with aluminum foil for the last 10 minutes of bake time.

3-LAYER CHOCOLATE CARAMEL COOKIE BARS

Steps:

• Cookie Layer:.
• Mix butter and brown and regular sugar in a mixing bowl until creamy. Add vanilla and salt; mix until combined.
• Add in flour and mix until the dough starts to form a crumbly mixture.
• Mix in evaporated milk until the dough starts to look like play-dough. Add water.
• Mix in cocoa powder. The dough should look just like play-dough. Stir in chocolate chips.
• Press the dough into a 10x10 (or 9x11) inch and about 2 inches deep pan and bake at 350 degrees for about 20 minutes.
• Caramel Layer:.
• While the cookie layer is in the oven, melt butter for the caramel layer in a saucepan on medium heat.
• Add brown sugar and stir on medium-high heat for 2 minutes.
• Add evaporated milk and whisk vigorously for about 3-5 minutes, or until thickened and bubbly.
• Remove from heat, add vanilla. Stir in cereal. Pour onto the cookie layer and refrigerate for 30 minutes.
• Chocolate Marshmallow Layer:.
• In a saucepan on low heat, melt the marshmallows with the corn syrup, stirring until completely melted. then add the chocolate chips and stir continuously just until they're melted, then immediately pour onto the caramel and cookie layers. Wet your hands and press the melted marshmallows and chocolate onto the cooled caramel layer.
• Refrigerate for at least 3 hours before serving. Cut into bars and enjoy.

CHOCOLATE CARAMEL LAYER BARS

Steps:

• Heat oven to 350 degrees F. Grease 13" x 9" pan. In large bowl, combine cake mix, butter and 2/3 cup of the milk. Mix well. Spread half of batter (about 2 cups) in greased pan. Bake at 350 degrees for 15 minutes.
• Meanwhile, in small saucepan, heat caramels with remaining 1/3 cup milk over low heat until melted, stirring constantly.
• Remove pan from oven, sprinkle with 1 cup of the candy-coated baking bits. Drizzle with caramel mixture. Drop remaining batter by heaping teaspoonfuls over caramel mixture. Sprinkle with remaining 2/3 cup of candy-coated baking bits.
• Return to oven, bake at 350 degrees F for an additional 20-24 minutes or until center is set. Cool 1 hour or until completely cooled. Cut into bars.

3 LAYER CHOCOLATE PEANUT BUTTER BARS

Steps:

• Heat oven to 350.
• Lightly grease a 13x9x2" baking pan.
• In a large mixing bowl,combine the first 9 ingredients,mixing well.
• Press the dough into pan.
• Bake for 20 minutes.
• After removing from oven, sprinkle the chocolate chips.
• Spread chocolate evenly,letting it melt.
• Combine the powdered sugar, remaining PB & enough milk to make a thin consistancy.
• Beat mixture well.
• Drizzle mix over chocolate layer.
• Chill before cutting into squares/bars.

CHOCOLATE LAYER BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, oil and vanilla until well blended. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with water, beating well after each addition., Pour into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For creamy layer, in a large bowl, beat the shortening, confectioners' sugar, milk and vanilla until fluffy, about 4 minutes. Spread over top of cake., For frosting, in a small heavy saucepan, combine the sugar, butter and milk. Bring to a boil over medium heat, stirring frequently; cook and stir 2 minutes longer. Remove from the heat; stir in chocolate chips until melted., With a hand mixer, beat frosting for 2-4 minutes or until thickened. Gently spread over the top. Store in the refrigerator.

GLUTEN-FREE CHOCOLATE PEANUT BUTTER LAYER BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Make 6 cookies by dropping rounded teaspoonfuls of dough onto ungreased cookie sheet; flatten slightly.
• Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
• In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
• In medium bowl, beat cream cheese, 2/3 cup peanut butter, the powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
• Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, at least 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

TRIPLE LAYER CHOCOLATE PEPPERMINT BARS

Steps:

• Heat oven to 350 degrees. Line 8" square baking pan with foil; spray foil with cooking spray.
• To make crust - Heat chocolate mint chips and butter in medium saucepan over medium low heat until melted, stirring constantly. Remove from heat; stir in cookie crumbs. Press into bottom of pan.
• Bake 6-8 minutes or until fragrant. Cool competely on wire rack.
• To make filling - Heat 1/2 c chocolate mint chips and 1 T butter in small saucepan over medium low heat until melted, stirring constantly. Remove from heat; cool to room termperature.
• Beat remaining 1/4 c butter and cream cheese in large bowl at medium speed until smooth. Beat in 2 T cream and peppermint extract and vanilla. Reduce speed to low; beat in cooled chocolate mixture. Slowly beat in powdered sugar. Stir in remaining 1/4 c chocolate mint chips. Spread over crust; smooth top. Refrigerate 15 minutes or until set.
• To make topping - Meanwhile, place chopped chocolate in medium bowl. Bring cream to a boil in small saucepan over medium heat; pour over chocolate. Let stand 1 minute; stir until smooth. Cool at room temperature 3-5 minutes or until slightly thickened but still pourable. Spread over filling; sprinkle with peppermint candies. Refrigerate 1 hour our until set. Store in refrigerator.

WHITE CHOCOLATE CRANBERRY LAYER BARS

Steps:

• Heat oven to 350°F. Line 9-inch square pan with heavy-duty foil. Spray foil with cooking spray.
• In food processor or blender, place cereal. Cover; process until cereal is finely crushed. In medium bowl, mix crushed cereal with melted butter. Press in bottom of pan.
• Pour condensed milk over crumb mixture. Top evenly with white vanilla baking chips, dried cranberries and pecans.
• Bake 28 to 33 minutes or until top is golden brown. Cool completely, about 1 1/2 hours. For bars, cut into 4 rows by 4 rows.

WHITE CHOCOLATE LAYER BARS

Steps:

• Heat oven to 350°F. In 13x9-inch pan, melt butter while oven is heating.
• Remove pan from oven. Stir cookie crumbs into butter; press evenly in bottom of pan. Sprinkle with cashews, baking chips, coconut and cherries. Pour condensed milk evenly over mixture.
• Bake 20 to 30 minutes or until light golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 6 rows.

SCRUMPTIOUS CHOCOLATE MINT LAYER BARS

Steps:

• 1. In a small mixing bowl, stir together melted butter and finely ground Oreo cookies. Press mixture onto bottom of a greased and floured 13 X 9 inch baking pan. Sprinkle with coconut . Pour condensed milk evenly over top. Sprinkle with morsels and nuts; press down slightly.
• 2. Bake at 350 degrees for 20 to 25 minutes or until coconut is light golden brown. Cool completely in pan on wire rack. Cut into bars.

PEANUT BUTTER CHOCOLATE LAYER BARS

Steps:

• Combine crushed cookies and butter in small bowl; press onto bottom of greased 13X9 inch baking pan.
• Layer nuts, morsels,and coconut over crumb mixture.
• Drizzle sweetened condensed milk evenly over top.
• Bake in preheated 350 degree oven for 20 to 25 minutes, or until coconut is golden brown.
• Cool completely in pan on wire rack.

CRUNCHY CARAMEL CHOCOLATE LAYER BARS

Steps:

• Combine flour, salt, baking soda, brown sugar, and oatmeal; cut the butter in until the mixture is crumbly.
• Press all but one cup of the mixture into the bottom of an 8 inch square pan.
• Bake at 350 degrees for 10 minutes.
• Meanwhile, combine the caramels and cream. Heat slowly in microwave, stirring frequently until caramel melts. Blend in 2 tablespoons flour. Spread this carefully over baked mixture.
• Sprinkle chocolate chips over caramel. Sprinkle the remaining one cup crumbly mixture over this.
• Bake at 350 degrees for 12-15 minutes, or until lightly browned.
• Cool.
• Cut into squares.

SCRUMPTIOUS CHOCOLATE MINT LAYER BARS

Steps:

• PREHEAT oven to 350°F.
• MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle cookie crumbs over butter. Stir well; press mixture onto bottom of pan. Sprinkle with nuts and coconut. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down slightly.
• BAKE for 20 to 25 minutes or until coconut is light golden brown. Cool completely in pan on wire rack. Cut into bars.

WHITE CHOCOLATE CRANBERRY LAYER BARS

Steps:

• Heat oven to 350°F. Line 9-inch square pan with heavy-duty foil. Spray foil with cooking spray.
• In food processor or blender, place cereal. Cover; process until cereal is finely crushed. In medium bowl, mix crushed cereal with melted butter. Press in bottom of pan.
• Pour condensed milk over crumb mixture. Top evenly with white vanilla baking chips, dried cranberries and pecans.
• Bake 28 to 33 minutes or until top is golden brown. Cool completely, about 1 1/2 hours. For bars, cut into 4 rows by 4 rows.

CHOCOLATE CARAMEL LAYER BARS

Steps:

• 1. Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine cake mix, margarine and 2/3 cup of the milk mix well. Spread half of batter (about 2 cups) in greased pan. Bake at 350°F. for 15 minutes.2. Meanwhile, in small saucepan, heat caramels with remaining 1/3 cup milk over low heat until melted, stirring constantly.3. Remove pan from oven sprinkle with 1 cup of the candy-coated pieces. Drizzle with caramel mixture. Drop remaining batter by heaping teaspoonfuls over caramel mixture. Sprinkle with remaining 2/3 cup of candy-coated pieces.4. Return to oven bake at 350°F. for an additional 20 to 24 minutes or until center is set. Cool 1 hour or until completely cooled. Cut into bars.High Altitude (above 3500 feet): Add 1/4 cup flour to dry cake mix. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Bar * Calories: 190 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 4 mg 1% * Sodium: 170 mg 7% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 1 g 3% * Sugars: 19 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 4% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1 1/2 Fruit, 1 1/2 Fat or 2 Carbohydrate, 1 1/2 Fat

HERSHEY'S CHOCOLATE SEVEN LAYER BARS

Steps:

• Heat oven to 350. Combine pretzels and melted butter in small bowl; press evenly into bottom of ungreased 13 x 9" baking pan.
• Place sweetened condensed milk and unsweetend chocolate in small microwave-safe bowl. Microwave on High 1 to 1 1/2 minutes or until mixture is melted and smooth when stirred; carefully pour over pretzel layer in pan. Top with marshmallows, coconut and pecans; press firmly down onto chocolate layer.
• Bake 25-30 minutes or until lightly browned; cool completely in pan on wire rack.
• Melt dark chocolate and shortening in small microwave-safe bowl on High for 1 minute or until melted when stirred; drizzle over entire top. Cut into bars. Refrigerate 15 minutes or until glaze is set.

GLUTEN FREE CHOCOLATE PEANUT BUTTER LAYER BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Make 6 cookies by dropping rounded teaspoonfuls of dough onto ungreased cookie sheet; flatten slightly.
• Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
• In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
• In medium bowl, beat cream cheese, 2/3 cup peanut butter, the powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
• Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, at least 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

MAKEOVER CHOCOLATE LAYER BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, applesauce and vanilla until well blended. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For creamy layer, in a small bowl, beat the butters, confectioners' sugar, milk, and vanilla until fluffy, about 4 minutes. Spread over top of cake., For frosting, in a small heavy saucepan, combine the sugar, butter, milk and cocoa. Bring to a boil over medium heat, stirring frequently; cook and stir 2 minutes longer. Remove from the heat; stir in chocolate chips until melted., With a hand mixer, beat frosting for 2-4 minutes or until thickened. Gently spread over the top. Store in the refrigerator.,