Magical Chocolate Bars Recipes

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°. Melt butter in a 9-in. square baking pan. On top of melted butter, evenly sprinkle crumbs, then coconut, then chocolate chips, then hazelnuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting. If desired drizzle with melted Nutella.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Combine the melted butter and graham cracker crumbs in a small bowl with your hands (the mixture should hold together when squeezed). Pour the mixture into the prepared dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs, then sprinkle the chocolate chips, butterscotch chips, pecans and coconut over the milk.
• Bake until the sides are golden brown and begin to pull away from the dish, 30 to 40 minutes. Let cool completely in the dish. Cut into 48 small pieces (they are rich). The cookies can be refrigerated in an airtight container for up to 3 days.

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.