MARBLED CHOCOLATE BARS RECIPE: HOW TO MAKE IT
With only four ingredients, these scrumptious chocolate bars with pockets of rich cream cheese are perfect for taking to a potluck. They're quick to assemble, don't need frosting and are easy to transport and serve. Best of all, folks love them!" -Margery Bryan, Royal City, Washington
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Prepare cake batter according to package directions. Pour into a greased 15x10x1-in. baking pan. In a small bowl, beat cream cheese and sugar until smooth. Stir in 1/4 cup chocolate chips. , Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 111 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 112mg sodium, CarbohydrateContent 16g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
MARBLED CHOCOLATE CHEESECAKE BARS RECIPE: HOW TO MAKE IT
I learned to bake and cook from my mother. I grew up in a family of 12 and we all had chores to do - mine was to help prepare the meals. The more I cooked, the more I enjoyed it. Now it's my favorite hobby.
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield about 6 dozen.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool. , In a large bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. , In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside. Spread chocolate batter into a greased 15x10x1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 78 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 59mg sodium, CarbohydrateContent 10g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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MARBLED PAPER WHITE CHOCOLATE BARS - THE HAPPY FOODIE
From thehappyfoodie.co.uk
To marble your chocolate wrappers, fill a deep baking tin with cold tap water. Drip small dots of marbling paint onto the water – they are oil-based, so they will float – then use a toothpick, or the back of a spoon, to move and marble the floating pattern. When you are happy, carefully place the A4 card flat on the water, then pick it up and turn over to reveal the beauty. Leave to dry completely in a warm place. This can take up to three days.
This type of tempering is a little less accurate, but it’s good if you don’t have a digital thermometer or much time.
Use couverture chocolate drops, or grate or finely chop your good-quality white chocolate into fine pieces. Grating the bar, or using little button drops, means that it melts faster, so is less likely to overheat and lose its original temper. If you are grating lots of chocolate, it’s quicker to just blitz it in a food processor until it’s in little bits.
Place roughly two-thirds (just do this by eye) of the grated chocolate in a microwaveable plastic bowl (not glass, as glass conducts too much heat in the microwave and will continue to cook the chocolate when you don’t want it to).
Put your microwave on its lowest setting, and heat the chocolate in 10-second blasts. Take the bowl out and stir after each blast. It will take around five 10-second sessions to melt the chocolate. You want it so that it JUST melts when you stir it. If you are doing it on the hob, place the chocolate in a heatproof glass bowl over a bain-marie and stir until it JUST melts.
Now add the reserved one-third of melted chocolate and stir until it melts. You may need to give it another 5-second burst in the microwave, or one more stir over the bain-marie, until it all comes together.
Pour out a little bit of the tempered chocolate into as many jugs as you want to colour. Add a few drops of the Wilton oil-based food colouring (use sparingly because it can affect the taste) to your jugs of chocolate and stir through. Now using a spoon drizzle and splatter the coloured white chocolate over your chocolate bar moulds. Leave to set for about 10 minutes in a cool place, not in the fridge.
Now pour over the rest of your tempered white chocolate to fill the moulds. When you have finished smooth off the top of each mould with a palette knife. Again leave to set in a cool place, not in the fridge, before removing the chocolate bars in the moulds. Wrap the set, marbled chocolate bars in foil, before wrapping them in your dried gorgeous marbled paper.
Watch the recipe here:
MARBLED CHOCOLATE, MINI MARSHMALLOWS AND PEANUT BARS
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Reviews 5
Total Time 40 minutes
Category Dessert, Snack, Teatime
Cuisine Ramona's Cuisine, World Cuisine
Calories 252 kcal per serving
- After it sets you can keep it out of the fridge and I recommend that before attempting to cut it let it be out of the fridge for a while so cutting it is easier. (See recipe notes).
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