Best Cocoa Bars Recipes

COCOA BANANA BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg and the vanilla and beat until well combined. Stir in the mashed banana, set aside.
• Stir together the flour, baking soda, baking powder, and salt in a separate large bowl, and make a well in the center. Pour the banana mixture into the well and stir just until combined.
• Remove half of the batter from the bowl. Mix the cocoa powder into the batter remaining in the bowl and stir well. Spread the cocoa batter in the bottom of the prepared pan. Spoon the remaining batter on top and use a knife to swirl the batter into a marbled design.
• Bake in the preheated oven until the edges are golden, about 25 minutes. Allow to cool before cutting into 24 pieces.

COCOA-COCONUT GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.
• Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.
• Reduce oven heat to 300 degrees F (150 degrees C).
• Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.
• Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.
• Bake in preheated oven until golden brown, 18 to 20 minutes.
• Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.

CAFE AU LAIT BARS W/CNNAMON COCOA GLAZE

Steps:

• 1. Preheat oven to 325 degrees. Lightly grease a 9x13-inch pan.
• 2. In a large mixing bowl, beat the eggs until light-colored and thick.
• 3. Add the sugar, beating until glossy and stiff.
• 4. Add the vanilla and the melted butter, beating to combine, then stir in the flour and the salt.
• 5. Set aside 1 1/2 cups of the batter. In a small bowl, combine the instant espresso powder and the heavy cream and then add to the remaining batter.
• 6. Spread the coffee batter in the prepared pan and then spoon the reserved batter over the top.
• 7. With a butter knife, swirl the two batters to marble them.
• 8. Bake for 30 minutes or until the sides have barely pulled away from the pan.
• 9. Remove from the oven and onto a wire rack to cool completely.
• 10. GLAZE:
• 11. Combine the powdered sugar, cinnamon, cocoa powder and salt.
• 12. Gradually add the cream and whisk until there are no lumps remaining.
• 13. Spread over the top of the bars and allow the glaze to set before cutting into bars.

COCOA GRANOLA BARS

Steps:

• Combine cereal, oats,raisins and white chocolate chips in a big bowl.
• Warm honey, brown sugar, and light corn syrup in a saucepan on the stove top, stirring to combine.
• Add peanut butter and vanilla and stir to combine then take off heat.
• Pour mixture over cereal mixture and mix well.
• Press into a 9 x 13 ungreased pan.
• Be sure to press hard into pan all over so they don't fall apart.
• Put in refrigerator for an hour to cool which makes them easier to cut.
• Cut into 15 bars and enjoy.
• You may also wrap in wax paper and freeze.

SPLENDA COCOA BOTTOM BANANA BARS

Steps:

• Preheat oven 350.
• Spray 13x9 pan with cooking spray.
• Cream margarine and splenda.
• Add egg whites and vanilla, beat until combined.
• Blend in bananas.
• Combine flour, baking soda, baking powder and salt.
• Add to creamed mixture.
• Divide batter in half and add cocoa.
• Mix well, Spread cocoa batter into pan.
• Spread remaining batter over this and swirl with knife
• Bake 25-30 min till toothpick comes out clean.

"COCOA BARS"

Steps:

• Preheat oven to 375 degrees. Cream butter,add sugar and vanilla mix together.Add the eggs and stir in the milk.Sift together the flour,cocoa and salt.Mix it in with the creamed mixture and add the nuts.Spread the mixture into a greased 9"x9"x2" pan. Bake for 20 minutes. In a mixing bowl mix all of the frosting ingredients together until they are well blended. Frost at once while the bars are still warm,cool completely and cut into bars.

FROSTED COCOA BARS

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in corn syrup and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a small bowl; beat in the confectioners' sugar, vanilla and enough milk until frosting reaches spreading consistency. , Frost cooled brownies. Cover and refrigerate until firm, about 1 hour, before cutting.

MOIST APPLESAUCE COCOA BARS

Steps:

• Set oven to 350 degrees.
• Grease a 15 x 10-inch jelly roll pan.
• In a bowl, cream the 1-1/2 cups sugar with the 1/2 cup butter; beat until fluffy.
• Add in the eggs; beat well.
• Sift together the cocoa, baking soda, cinnamon and the flour.
• Add to the butter mixture, alternately with the applesauce; mix well.
• Transfer the mixture to the prepared baking pan.
• In a small bowl, combine the 2 Tbsp sugar, 1 cup chocolate chips and 1 cup chopped nuts.
• Sprinkle over the batter in the pan.
• Bake for 30 minutes (do not over bake!) Cut into bars.

COCOA KRISPIES BARS

Steps:

• 1. In heavy 3-quart saucepan, over low heat, melt chocolate and butterscotch morsels and peanut butter together stirring constantly until smooth. Remove from heat.2. Add marshmallows and cereal, stirring until cereal is coated. Press evenly into buttered 13 x 9 x 2-inch pan. Refrigerate until firm. Cut into 2 x 1-inch bars.