Chocolate Berry Bars Recipes

Steps:

• In a large bowl, combine the flour, oats, sugars and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping; press remaining crumb mixture into a greased 9-in. square baking pan. Spread with jam; sprinkle with chocolate chunks., Combine walnuts and reserved crumb mixture; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack. Cut into squares.

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Spread the almonds on one half of the baking sheet and the walnuts on the other half.
• Toast for 10-15 minutes, or until lightly browned and fragrant. Let cool 20 minutes before roughly chopping.
• In a food processor or blender, combine the dates, salt, and water, and process until well-combined.
• Transfer the date mixture to a large bowl and add the brown rice cereal, oats, blueberries, cinnamon, and salt. Stir until well-combined. Add the chopped nuts and fold to combine.
• Transfer the mixture to a parchment-lined baking sheet and spread flat with a spatula.
• Cover with plastic wrap and chill in the fridge for 30-45 minutes to set.
• In a large bowl, combine the chocolate and coconut oil, and microwave for 1½ minutes, stirring every 30 seconds, until melted and smooth
• Pour ⅔ of the melted chocolate over the bars and spread evenly. Cover with plastic wrap and freeze for 10 minutes, or until the chocolate is set.
• Invert the bars onto a cutting board and remove the parchment paper. Drizzle the remaining chocolate over the top. Return to the freezer for 10 minutes, until the chocolate is set.
• Cut into 16 bars. Wrap individually in parchment paper and store in the fridge or freezer until ready to eat.
• Enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
• Mix flour, salt, and baking soda together in a bowl.
• Combine butter, brown sugar, white sugar, and vanilla extract in a separate bowl. Beat in eggs 1 at a time. Mix sugar mixture gradually into flour mixture. Spread 1/2 the dough evenly into the prepared pan.
• Bake in the preheated oven until partially firm, about 10 minutes. Leave oven on.
• Cover the partially baked dough with chocolate bars, breaking up as needed to fit. Drop remaining dough over the chocolate as evenly as possible.
• Bake in the hot oven until golden brown, 10 to 15 minutes more. Let cool.

Steps:

• Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
• In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
• In medium bowl, mix Filling ingredients. Spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
• Bake 32 to 36 minutes or until top is light golden brown and bubbling along edges. Cool 30 minutes.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 45 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar. Cool completely, about 1 1/2 hours. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.