Dark Chocolate Nut Bars Recipes

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Pulse the pecans in a food processor until finely ground. Add the flour, granulated sugar and salt and pulse to combine. Add the cold butter and pulse until the dough starts clumping together (it will still be crumbly). Transfer to the baking dish and press into an even layer with your fingers. Bake until golden brown and set, 25 to 30 minutes.
• Meanwhile, make the topping: Whisk the corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla and salt in a large bowl until smooth, then stir in the pecans.
• Spread the topping over the warm crust and sprinkle evenly with the chocolate. Return to the oven and bake until the top is set and no longer jiggly, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan. Remove and cut into diamonds or squares.

Steps:

• Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
• Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
• Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.

Steps:

• Preheat the oven to 350 degrees F. Brush an 8-by-8-inch dish with 1 teaspoon of the coconut oil and set aside.
• Combine the coconut flakes, hazelnuts, walnuts, cashews, trail mix and flaxseed and spread into an even layer on a baking sheet. Toast until lightly golden, 10 to 12 minutes, then transfer to a large heatproof bowl. Set aside.
• In a small saucepan, combine the maple syrup, honey and 1/2 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until the temperature on a candy thermometer reads 260 degrees F, about 5 minutes. Immediately pour over the nut mixture and stir to coat. Use a rubber spatula to press the mixture into the prepared dish and let cool until set, about 30 minutes.
• To make the chocolate drizzle, combine the chocolate chips and remaining 1 teaspoon coconut oil in a medium heatproof bowl and place over a small pot of simmering water. Heat, stirring, until melted and smooth. (Alternatively, combine the chocolate and oil and microwave in 15-second intervals, stirring often, until melted and smooth.)
• Drizzle the chocolate over the mixture. When set, cut into bars and serve.

Steps:

• Preheat the oven to 180C/gas 4/fan 160C. Grease the base and sides of 2 shallow 28cm x 18cm baking tins and line each with a single sheet of greaseproof paper to come well above the rim of the tin (this makes it easy to lift out). Grease the paper.
• Pack half the dough into the base of each tin, pressing it into the corners. Scatter with the whole nuts, making sure they are evenly distributed. Press them deeply into the dough to secure.
• Bake for 40 minutes until the nuts and edges of the biscuits are golden. Carefully lift out of the tins, still on the paper, and transfer to a wire rack to cool.
• Melt the plain and milk chocolates in separate bowls set over pans of simmering water. Leaving the slabs of biscuit on the paper, carefully cut each slab widthways into 2cm/¾in slices (don't worry if the nuts seem to be loose - they will be kept in place by the melted chocolate).
• Spread the slices so they are 1-2cm apart and drizzle diagonal lines of melted plain chocolate over them, using a dessert spoon. Then drizzle the milk chocolate over the plain and leave in a cool place to set. Cut each biscuit in half widthways. They will keep fresh for up to a week stored in an airtight tin.

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.

Steps:

• Preheat oven to 350.
• Line 8" square baking pan with foil, pressing foil into corners to cover completely and leaving 1" overhang on sides.
• Spread oats on ungreased baking sheet. Bake 8-10 minutes, or until light golden brown. Let cool, then place in large bowl.
• Reduce oven temperature to 325.
• Spread hazelnuts and walnuts on baking sheet. Bake 9-11 minutes or just until cut sides begin to brown lightly. Let cool, then add to toasted oats.
• Stir in confectionary sugar, then set aside.
• Heat chocolate chips and shortening in small heavy saucepan over very low heat, stirring constantly, until melted and smooth. Remove from heat.
• Spread evenly on bottom of prepared 8" square pan.
• Let stand in cool place 15-20 minutes, or until chocolate mixture begins to set, but is not firm.
• Combine butter and salt in microwavable bowl. Microwave on HIGH 20-30 seconds, or until butter is melted and foamy.
• Stir in corn syrup. Let cool slightly, and add vanilla.
• Stir corn syrup mixture into oat mixture, just until moistened.
• Gently spoon over chocolate, spreading evenly into corners.
• Score lightly into 4 strips, then score each strip into 6 pieces.
• Cover tightly with plastic wrap, and refrigerate at least 4 hours, or until firm.
• Remove bars from pan, lifting foil by edges.
• Place on cutting board; cut along score lines into 24 pieces. Remove foil.
• Store in airtight container in refrigerator.

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 375°f. Combine crumbs and butter, press firmly on bottom of 13x9 inch baking pan. Or for thicker bars you can use a 9x9 inch pan.
• Bake 8 minutes. Remove from oven.
• Reduce oven temperature to 350 f.
• Melt condensed milk, semi-sweet chocolate chips and vanilla together in a small saucepan.
• Spread chocolate mixture over prepared crust.Let cool for 5-10 minutes.
• Top with remaining chocolate chips, then nuts.
• Press down firmly.I use a heat safe rubber spatula for this, if you use your hands expect to get sticky.
• Bake 25-30 minutes, use rubber spatula to press topping down again half way through cooking.
• Cool completely. Cut into bars. Store loosely covered at room temperature.