Championshipchocolatebars Recipes

Steps:

• HEAT oven to 350 degrees F. Spray a 13 x 9-inch pan with no-stick cooking spray.
• COMBINE oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl; stir with spoon until well blended. Reserve 1 cup. Press remaining into bottom of prepared pan.
• BAKE 10 to 12 minutes or until light brown. Remove pan to cooling rack. Cool 10 minutes.
• SPRINKLE with nuts and chocolate chips.
• COMBINE caramel topping and remaining 1/4 cup flour. Stir until smooth. Drizzle over chocolate chips to within 14 inch of pan edges. Sprinkle with reserved oat mixture.
• RETURN to oven. Bake 18 to 22 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool. Cool completely.
• CUT into bars about 2 x 1 1/2 inches.

Steps:

• Heat oven to 350°F.
• Stir together flour and brown sugar in medium bowl; cut in cold butter until crumbly. Stir in 1/2 cup chocolate chips; press mixture on bottom of ungreased 13 x 9 x 2-inch baking pan. Bake 15 minutes.
• Combine sweetened condensed milk, egg and vanilla in large bowl. Stir in remaining 1-1/2 cups chips and nuts. Spread evenly over hot baked crust.
• Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Steps:

• In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in 1/2 cup chocolate chips. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, combine the milk, egg, vanilla, walnuts and remaining chips. Spread evenly over hot crust. Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350 degrees. Stir together flour and brown sugar in meduim bowl. Cut in cold butter until crumbly. Stir in 1/2 cup chocolate chips.
• Press mixture on bottom of ungreased 13x9x2-inch pan. Bake 15 minutes.
• Combine sweet milk, egg, and vanilla in large bowl. Stir in remaining 1-1/2 cups chocolate chips. Spread evenly over hot baked crust. Bake 25 minutes or until golden brown.

Steps:

• Place cashews, almonds, coconut, dates, cocoa, coconut oil, vanilla, cold coffee, cayenne and salt in the bowl of a food processor. Pulse on and off to start. Process about 1 minute; check to ensure mixture is sticky and moist enough to stick together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
• Line a baking pan with plastic wrap. Scoop mixture into pan. Press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands.
• Refrigerate until cold and firm, 2 or 3 hours.
• Remove from the pan and unwrap. Cut into bars of your preferred size. Store in a zip top back in the refrigerator.