Chunky Chocolate Jam Bars Recipes

Steps:

• Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
• Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
• When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.

Steps:

• Preheat oven to 350 degrees.
• Line a 13x9 inch pan with aluminum foil; spray the foil with nonstick cooking spray.
• Mix flour, brown sugar and baking powder in a large bowl.
• With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.
• Add the oats, coconut and pecans, mix well.
• Press half of the crumb mixture firmly onto bottom of pan.
• Sprinkle with chopped chocolate.
• Spoon jam over top; sprinkle with remaining crumb mixture.
• Bake in preheated oven for 25 to 30 minutes or until lightly browned.
• Lift from the pan using foil; cool completely on wire rack.
• Cut into bars and enjoy.

Steps:

• Heat oven to 350°F.
• Mix flour, sugar and baking powder in large bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and nuts; mix well.
• Press half the crumb mixture onto bottom of 13x9-inch pan sprayed with cooking spray; sprinkle with chocolate. Top with jam and remaining crumb mixture.
• Bake 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.

Steps:

• Preheat oven to 350 degrees. Line a 9 x 13 inch pan with foil. Grease foil lining.
• Mix together flour, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives (in crisscross fashion) until mixture resembles coarse crumbs. Add oats, 1/2 cup coconut and pecans; mix well. Press 1/2 the mixture into pan.
• Sprinkle chocolate over crust. Spread jam over choclate. Press remaining batter over top. Bake 25 to 30 minutes or until lightly brown. Cool. Makes 32 bars, 1 bar each.

Steps:

• Preheat oven to 350 degrees F. Mix flour, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and pecans; mix well.
• Press half of the crumb mixture firmly onto bottom of greased 13x9-inch baking pan; sprinkle with chopped chocolate. Spoon jam over top; sprinkle with remaining crumb mixture.
• Bake 25 to 30 min. or until lightly browned. Cool completely on wire rack. Cut into 32 bars.

Steps:

• Line a 28X18cm cake tin with clear film (cling wrap).
• Melt the chocolate and butter in a large bowl over a pan of simmering water or microwave.
• stir until mixed.
• pour the condensed milk into the chocolate and butter mixture.
• beat with spoon until creamy.
• add the broken biscuits, fruit, nuts.
• mix well until all combined.
• tip the mixture into prepared pan leaving top rough.
• cool then chill til set.
• lift out of tin using the clear film and then peel off.
• cut into bars and serve at once.
• leave refrigerated.

Steps:

• Place dry ingredients in a bowl.
• Stir in oats and sugar.
• Cut in margarine until crumbly.
• Pat 2/3 of crumbs in a 11 by 17 inch pan.
• Spread with jam and top with remaining crumbs.
• Bake at 375° for about 45 minutes (or until light brown around edges).
• Cool and cut into bars.