Double Chocolate Crumble Bars Recipes

Steps:

• PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan.
• BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
• BAKE for 10 to 12 minutes or until edges are golden brown.
• COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
• STIR nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

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.

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
• In medium bowl, mix cookie crumbs and melted butter. Press mixture in bottom of pan. Bake 10 minutes.
• Sprinkle chopped candy, white chocolate, pecans, coconut and chocolate chips over partially baked crust. In small bowl, mix egg and condensed milk. Pour over ingredients on crust.
• Bake 30 to 35 minutes. Cool completely in pan on cooling rack. Cut into 6 rows by 5 rows.

Steps:

• In a large mixing bowl, cream butter and sugar until smooth. Blend eggs and vanilla.
• Stir together flour, pecans, cocoa, baking powder, and salt. Gradually add dry ingredients to the creamed mixture; blend well.
• Spread batter in a greased 13x9 in baking pan. Bake at 350 for 15-20 min until light brown.
• Sprinkle marshmallows evenly over top. Bake 3 minutes. Cool pan on a wire rack.
• In a small saucepan, melt chocolate chips and peanut butter over low heat, stirring constantly. Stir in cereal. Spread evenly over top of cooled crust. Refrigerate until firm. Cut into bars. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F. Prepare an 8-inch square pan lined with wax paper on the bottom and up across the sides of the pan (so it'll be easier to take out later).
• Melt nutella and chocolate chips on a double boiler. Let cool.
• In a small bowl, stir together flour, salt and baking soda. Set aside.
• In a large bowl, cream the butter then slowly add sugar until smooth. Beat in eggs one at a time then add vanilla. Gradually mix in dry ingredients.
• Evenly press 2/3 of the dough thinly onto the bottom of the pan.
• Pour the hazelnut mixture onto the bottom dough, spread evenly.
• Crumble the remaining dough and sprinkle onto the top of the filling.
• Bake for 20 minutes or until golden brown on top. Let cool completely on wire rack.
• To cut, move to a cutting board then slice evenly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a small mixing bowl combine flour, cocoa, baking powder and salt.
• In a large bowl cream butter and sugar; beat in eggs and vanilla. Stir flour mixture into the creamed egg mixture. Spread batter into the greased 9x13 inch pan.
• Bake for 15 to 20 minutes.
• Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool.
• Place chocolate chips and peanut butter in a microwave safe bowl. Melt chocolate chips and peanut butter in a microwave on high until melted together. Cook one minute at a time, stirring after each minute.
• Stir cereal into the chocolate mixture. Spread the chocolate mixture over the cooled bars. Chill, cut into bars and refrigerate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a small mixing bowl combine flour, cocoa, baking powder and salt.
• In a large bowl cream butter and sugar; beat in eggs and vanilla. Stir flour mixture into the creamed egg mixture. Spread batter into the greased 9x13 inch pan.
• Bake for 15 to 20 minutes.
• Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool.
• Place chocolate chips and peanut butter in a microwave safe bowl. Melt chocolate chips and peanut butter in a microwave on high until melted together. Cook one minute at a time, stirring after each minute.
• Stir cereal into the chocolate mixture. Spread the chocolate mixture over the cooled bars. Chill, cut into bars and refrigerate.