Iced Chocolate Squares Recipes

Steps:

• 1. Melt chocolate & butter, & cool slightly.
• 2. Beat eggs until frothy, then stir in chocolate mixture.
• 3. Add sugar, then flour & nuts.
• 4. Pour into greased 9 X 13 pan.
• 5. Bake in 350 oven for 20 minutes. Allow to cool.
• 6. Combine icing ingredients & spread on cookies. Chill for 10 minutes.
• 7. Prepare glaze by melting chocolate with butter. Spread cookies with glaze.
• 8. Refrigerate for 20 minutes to harden glaze.
• 9. Cut into squares.

Steps:

• Line a baking sheet with waxed paper.
• Remove the lid from ice cream container. Working quickly, cut the container off the ice cream and turn ice cream on its side on a work surface. Insert craft sticks into the side of the ice cream, evenly spacing them. Cut the ice cream between the sticks, creating 3 bars.
• Arrange ice cream bars in the prepared baking sheet; freeze until completely solid, 8 hours to overnight.
• Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until chocolate hard shell mixture is smooth, 1 to 2 minutes.
• Hold 1 ice cream bar over a separate measuring cup and pour chocolate hard shell mixture over bar to cover completely. Let chocolate dry for a few seconds and pour chocolate hard shell mixture over bar again, creating a thick shell. Place bar back in the waxed paper. Repeat with remaining bars and chocolate hard shell mixture.
• Freeze bars until set, at least 15 minutes.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cook chopped dates and water over low heat until soft. Set aside.
• Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture.
• Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 - 15 minutes)

Steps:

• Preheat oven to 375 degrees.
• Combine water, butter and chocolate in saucepan; bring to a boil.
• Remove from heat. Mix together flour and sugar.
• Stir in flour and sugar.
• Add eggs, sour cream, baking soda and salt. Mix well.
• Pour into greased 15 1/2 x 10 1/2 jelly roll pan.
• Bake at 375 degrees for 20 to 25 minutes.
• Frost while warm with milk chocolate frosting.
• Cool.
• Cut into squares.
• For the Frosting: Combine butter, chocolate and milk in saucepan.
• Boil 1 minute. Remove from heat. Add sugar.
• Beat until smooth.
• Stir in vanilla.
• Spread on squares.
• Garnish with pecan halves if desired.

Steps:

• Beat pudding mix and 1-3/4 cups milk in large bowl with whisk 2 min. Stir in COOL WHIP.
• Layer about 1/3 of the grahams and half the COOL WHIP mixture in 13x9-inch pan, breaking grahams as necessary to fit; repeat layers. Top with remaining grahams.
• Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over grahams.
• Refrigerate 4 hours.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm brownie tin with baking parchment. Tip the butter and chocolate into a non-stick saucepan and melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Leave to cool.
• Meanwhile, mix the sugar, flour, cocoa and almonds with the xanthan gum. Stir into the chocolate mixture, then beat in the eggs and add the walnuts. Turn the mixture into the tin, level with a spatula and bake for 30-35 mins until firm and just cooked - when tested with a skewer, the crumb should still be a little moist. Cool in the tin.
• To make the icing, melt the butter in a non-stick pan. Stir in the cocoa and cook, stirring, for about 1 min. Add the icing sugar and milk, and beat well. Pour on top of the cooled cake, scatter with the walnuts and lightly press them in. Leave until set, then carefully remove from the tin, strip off the baking parchment and cut into squares. Will keep for several days in a tin.