Best Three In One Chocolate Bars Recipes

THE ULTIMATE CHOCOLATE BAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan.
• In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.
• In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.
• Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.
• Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.
• Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.

THREE-LAYER BARS

Steps:

• In a large saucepan, combine the butter, cocoa and sugar. Cook and stir over low heat until butter is melted. Stir a small amount of mixture into the egg; return all to the pan, stirring constantly. Cook over low heat for 5 minutes or until mixture reaches 160°. Stir in the wafer crumbs, coconut and vanilla. , Press into an ungreased 8-in. square dish. Let stand for 15 minutes. Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes. , In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in pudding. Spread over crust. Cover and refrigerate for 15 minutes or until firm. , In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Spread over filling. Refrigerate until serving. Cut into bars.

THREE-IN-ONE CHOCOLATE BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix all Crumb Mixture ingredients until crumbly; reserve 1/4 cup. Press remaining mixture in ungreased 13x9-inch pan. Spread condensed milk over crust to within 1/4 inch of edges.
• Sprinkle chocolate chips crosswise over two-thirds of crust. Sprinkle coconut over half of the chocolate chips. Spread caramel topping over other half of chocolate chips. Sprinkle reserved Crumb Mixture over caramel topping. Sprinkle cranberries and baking chips over remaining third of crust.
• Bake 25 to 30 minutes or until topping is light brown. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows.

CHOCOLATE BARS RECIPE

Steps:

• Pour your melted and tempered pure chocolate or melted compound chocolate (candy melts, melting wafers, confectionery coating, and almond bark) into a candy bar mold, non-stick loaf pan, or rectangle plastic container.
• If desired, you can stir your favorite candy bar toppings into the melted chocolate before pouring it into the mold or you can add the ingredients on top of the wet chocolate.
• Tap the mold a few times to allow any trapped air bubbles to come to the surface of the chocolate.
• Pop the air bubbles using a toothpick or knife.
• Then tap the mold a few more times to smooth out the top surface of the chocolate.
• Chill pure chocolate candy bars in the refrigerator or compound chocolate (candy melts, etc.) in the freezer for about 10 minutes just until the chocolate hardens.
• Remove and un-mold the candy bars.

EASY THREE LAYERS BARS

Steps:

• Preheat oven to 325 degrees F.
• In a bowl, combine 1/2 cup melted butter and graham cracker crumbs. Press firmly and evenly into a 13" x 9" glass baking pan.
• Evenly sprinkle the coconut over the graham layer.
• Evenly pour the sweetened condensed milk over the cocnut layer.
• Bake at 325 for 25 minutes or until just lightly browned; remove from oven.
• While base is in oven, in a microwave-safe bowl, or a small saucepan, melt the chocolate chips and peanut butter together, stirring often until smooth. Pour this mixture over baked base. Allow to cool/set for at least 4 hours before cutting.