Chocolate Fantasy Bars Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease 13 x 9 pan.
• In a large bowl, combine cake mix, oil, egg.
• Beat on medium speed until crumbly.
• Stir in nuts.
• Reserve 1 1/2 cups of crumb mixture.
• Firmly press remaining crumb mixture on bottom of prepared pan.
• In a small saucepan over medium heat, combine remaining ingredients.
• Cook and stir until chips melt.
• Pour evenly over prepared crust.
• Sprinkle reserved crumbs evenly over crust.
• Bake 25-30 minutes until edges are firm.
• Cool.
• Cut into bars.
• Store loosely covered at room temperature.

Steps:

• Preheat oven to 350 degrees F; grease 13x9 inch baking pan.
• In large mixing bowl, combine cake mix, oil and egg; beat at medium speed until crumbly; stir in nuts.
• Reserve 1-1/2 cups crumb mixture; press remaining crumb mixture firmly on bottom of prepared pan.
• In small saucepan over medium heat, combine remaining ingredients; cook and stir until chips melt.
• Pour chocolate mixture evenly over prepared crust; sprinkle reserved crumb mixture evenly over top.
• Bake 25 to 30 minutes or until set; cool and cut into bars.

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.

Steps:

• Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
• Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.

Steps:

• Preheat oven to 350 degrees.
• Grease a 13 x 9 inch baking pan.
• Combine cake mix, hot chocolate mix, oil, egg and vanilla.
• Blend on medium speed for 2 - 3 minutes until crumbly.
• Add in the roasted hazelnuts and stir well.
• Reserve 1 1/2 cups of cake mixture.
• Press the remaining cake mixture into the bottom of the prepared pan.
• In a small pan, combine the condensed milk, chocolate chips and salt, cooking over medium heat until the chocolate chips melt.
• Once the chocolate has melted, remove the pan from heat and add the orange extract and orange rind.
• Stir well and pour over the prepared crust and top with the reserved cake mixture.
• Bake in a 350 degree oven for 25-30 minutes.
• Cool and cut into bars and store at room temperature.

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix, oil and egg.
• Beat on medium speed until crumbly.
• Stir in nuts.
• Reserve 1 1/2 cups crumb mixture: press remainder on bottom of greased 13 X 9 inch pan.
• In small saucepan, combine sweetened condensed milk, chocolate ships, salt and vanilla.
• Cook over medium heat until chips melt.
• Pour evenly over prepared crust.
• Sprinkle reserved crumb mixture evenly over top.
• Bake in preheated oven 25 to 30 minutes or until bubbly.
• Cool thoroughly: cut into bars.
• Store loosely covered at room temperature.
• Makes 24 bars.