CLARK BARS
These bars are EASY to make. They require no baking and are full of scrumptious chocolate and peanut butter.
Provided by mom2frankandy
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Grease a 9x13 inch pan.
- Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl. Press the mixture into the prepared pan.
- In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4 hours. Cut and serve.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 49.8 g, Cholesterol 19.3 mg, Fat 26.2 g, Fiber 3 g, Protein 10 g, SaturatedFat 9.7 g, Sodium 310.7 mg, Sugar 37 g
CLARK BARS RECIPE - (3.5/5)
Provided by á-1194
Number Of Ingredients 6
Steps:
- Heat corn syrup and sugar until smooth. Add peanut butter and boil for three minutes. Add cereal and push into pan; let cool Melt chocolate and butterscotch over double boiler Pour over bar and let completely cool
CLARK BARS
Make and share this Clark Bars recipe from Food.com.
Provided by BamaBelle30
Categories Bar Cookie
Time 4h20m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 9x13 inch pan.
- Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl.
- Press the mixture into the prepared pan.
- In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed.
- Spread the chocolate mixture over the peanut butter mixture. Chill for 4 hours. Cut and serve.
CLARK BARS
Make and share this Clark Bars recipe from Food.com.
Provided by Eunjung
Categories Candy
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Bring sugar and corn syrup to a boil.
- Remove from heat and add peanut butter.
- Stir well.
- Pour over corn flakes and mix well.
- Press into a greased 8X8 pan.
- Melt chocolate chips and shortening together and pour on top.
- Cool and cut into squares.
Nutrition Facts : Calories 218.4, Fat 11.3, SaturatedFat 3.5, Sodium 119.7, Carbohydrate 28.8, Fiber 1.7, Sugar 16.9, Protein 4.8
WHITE CHOCOLATE BARK
Ina Garten loves to make chocolate bark for the holidays as a quick and colorful candy. Temper the chocolate in a microwave as a foolproof and easy solution.
Provided by Ina Garten
Categories dessert
Time 2h25m
Yield 16 pieces
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
- Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
- Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
- Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.
LEMON BARS WITH OLIVE OIL AND SEA SALT
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top. They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling. Choose an olive oil with personality, otherwise you'll miss the point. Something herbal and fresh tasting with peppery notes works best. Although the bars will last up to five days when stored in the fridge, they have the brightest flavor when eaten within 24 hours of baking.
Provided by Melissa Clark
Categories snack, cookies and bars, dessert
Time 1h30m
Yield 24 bars
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
- To make the shortbread base, pulse together the flour, granulated sugar, confectioners' sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
- While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
- In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
- When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners' sugar and flaky sea salt right before serving.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 44 milligrams, Sugar 16 grams, TransFat 0 grams
BITTERSWEET BROWNIE SHORTBREAD
These chewy bar cookies combine two all-time favorites: crumbly, buttery shortbread and bittersweet brownies. Nut lovers can mix almonds, pecans or walnuts into the brownie batter, which gives the bars a delightful crunch. But those who prefer savoring the smooth, gooey centers of their brownies can easily leave them out. In any case, be sure not to overbake the brownies. As soon as the top sets, they're done.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 32 bars
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
- Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)
- Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.
- As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.
- In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.
- Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.
CLARK,S BARBECUED CHICKEN
The marination and slow cooking process produce very moist chicken. Clark's distinctive tomato-based sauce provides plenty of rich, smoky flavor; the dry rub delivers a strong, spicy taste.
Yield Serves 4
Number Of Ingredients 7
Steps:
- Mix 10 cups water, sugar and salt in large roasting pan. Place chicken skin side down in water mixture. Add more water to cover chicken if necessary. Cover and refrigerate at least 12 hours or overnight.
- Preheat oven to 300°F. Drain chicken; pat dry. Place chicken halves skin side down in single layer on heavy large baking sheet with rim. Brush each chicken half on 1 side with 2 tablespoons barbecue sauce. Sprinkle each with 1 1/2 teaspoons rub. Turn chicken halves over. Brush each half with 2 tablespoons barbecue sauce, then sprinkle each with 1 1/2 teaspoons rub.
- Bake chicken skin side up until meat thermometer inserted into thickest part of thigh registers 185° and chicken is deep mahogany color, basting every 20 minutes with pan juices, about 2 hours 15 minutes.
PASSION BARS
Oatmeal bars with a caramel flavored peanut butter topping. A big hit at pot-lucks! Very rich, also!
Provided by SUE CASE
Categories Desserts Cookies Bar Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of the prepared pan. In a medium bowl, stir together the sweetened condensed milk and peanut butter. Spread evenly over the oatmeal layer. Sprinkle the chocolate chips over the peanut butter layer, then crumble the reserved crust over the top.
- Bake for 30 to 35 minutes in the preheated oven, until golden brown. Cool completely before cutting into bars.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.4 g, Cholesterol 20.8 mg, Fat 13.8 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 6.7 g, Sodium 176.2 mg, Sugar 19.4 g
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