Best Chocolate Overload Bars Recipe 375 Recipes

Oatmeal Caramel and Chocolate Overload Bars image

Provided by Linda Gable

Time 30m

Number Of Ingredients 13

CRUST/TOPPING
2 c all purpose flour
2 c quick or old-fashioned oats
1 1/2-2 c brown sugar, firmly packed (amount is to taste for sweetness)
1 tsp baking soda, optional if reduced sodium is desired
1/2 tsp salt, optional if reduced sodium is desired
1-3 tsp pure vanilla extract (amount is to taste for flavor)
2 stick unsalted butter, softened
FILLING
1 (17 oz.) jar(s) mrs. richardson's butterscotch caramel topping
1 (11 oz.) pkg ghiradelli dark or semi-sweet chocolate chips
1 (11 oz.) pkg ghiradelli white chocolate chips or another package ghiradelli dark or semi-sweet chocolate chips
1/2-1 c chopped nuts of choice, optional (amount used is personal preference)

Steps:

1. Preheat oven to 350 degrees (325 degrees for glass or dark non-stick pan). Lightly grease 9x13 inch pan.
2. In large bowl, blend all crust/topping ingredients until crumbly. Press half of the crust mixture into pan. Carefully spread caramel onto crust with offset spatula.
3. If using more than one type of chocolate chip, empty chips into small bowl and mix together to combine (this step is not necessary, but does ensure an even distribution). Sprinkle chocolate chips over layer of caramel topping. Sprinkle optional chopped nuts over chocolate chips. Distribute remaining crust/topping over chocolate chips and optional pecans by pinching off portions and evenly distributing. It's okay if the filling shows through the topping in parts.
4. Bake 25-30 minutes or until lightly browned. Cool bars enough to put pan in refrigerator. Chill in refrigerator several hours or until caramel and chocolate layer is set. If filling is not firm enough before cutting, the bars will be messy to cut and may not retain their shape or look as attractive when served later. After caramel and chocolate layer is set, it is helpful let bars come closer to room temperature before cutting (when chilled, the cold caramel and chocolate can be difficult to cut). Enjoy!

Chocolate Overload Bars Recipe - (3.7/5) image

Provided by Kmac_4

Number Of Ingredients 5

Steps:

Mix dry ingredients then cut in butter. Spread mixture in bottom of 9 x 13 pan and press down. Bake at 350 degrees for 15 minutes. Filling 2 - 8 oz. packages of cream cheese 1 C mayonnaise 1 C sugar 4 eggs 2 C melted chocolate chips (12 oz bag) 2 t vanilla Beat softened cream cheese with mayo until smooth. Gradually ad sugar. Add eggs one at a time. Add melted chocolate, then vanilla. Pour finished mixture over crust. Bake at 350 degrees for 35 minutes. Cool to room temperature then chill for 4 hours. Garnish with powdered sugar.

Chocolate Overload Cookies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h50m

Yield 24 cookies

Number Of Ingredients 13

1 1/2 cups dark brown sugar
1 cup granulated sugar
3 sticks (1 1/2 cups) salted butter
3 large eggs
1 tablespoon vanilla extract
3 1/4 cups all-purpose flour
1/2 cup dark cocoa powder
1 heaping teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chocolate coated candies, such as M&M's
1/2 cup semisweet chocolate chips
1/2 cup dark chocolate chunks
1/2 cup mini chocolate coated candies, such as mini-M&M's

Steps:

Line two baking sheets with parchment paper.
Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks.
Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes.
When ready to bake, preheat the oven to 350 degrees F.
Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely.