Best 7 Chocolate Ribbon Bars Recipes

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Indulge in the ultimate chocolate treat with our luscious Chocolate Ribbon Bars! These delectable bars combine layers of rich chocolate cake, creamy chocolate filling, and a decadent chocolate ganache, creating a symphony of flavors that will tantalize your taste buds.

Our collection of Chocolate Ribbon Bar recipes offers a variety of options to suit your preferences. The Classic Chocolate Ribbon Bars are a timeless favorite, featuring a moist chocolate cake base, a velvety chocolate filling, and a glossy chocolate ganache topping. For a touch of sophistication, try the Dark Chocolate Ribbon Bars, made with bittersweet chocolate for an intense and luxurious flavor experience. If you prefer a lighter option, the White Chocolate Ribbon Bars offer a sweet and creamy variation with a white chocolate filling and ganache.

For a unique twist, try the Chocolate Raspberry Ribbon Bars, which incorporate a layer of tangy raspberry filling into the chocolate layers, creating a delightful balance of flavors. And for those who love a crunchy texture, the Chocolate Peanut Butter Ribbon Bars combine chocolate and peanut butter in a heavenly combination, with a peanut butter filling and a drizzle of melted chocolate.

No matter which recipe you choose, our Chocolate Ribbon Bars are sure to impress with their stunning appearance and irresistible taste. Perfect for special occasions, potlucks, or simply as a sweet treat, these bars are guaranteed to be a hit with chocolate lovers of all ages. So gather your ingredients and let's embark on a delightful baking journey together!

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE OAT BARS



Chocolate Oat Bars image

These chocolate oat bars are one of my favorite go-to snacks. I love that I usually have all the items on hand and can whip them up quickly. —John Kleckner, Muscoda, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 11

1 cup plus 2 tablespoons butter, softened, divided
2 cups packed brown sugar
2 large eggs, room temperature
4 teaspoons vanilla extract, divided
3 cups old-fashioned oats
2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt, divided
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup chopped pecans

Steps:

  • In a large bowl, cream 1 cup butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, baking soda and 1/2 teaspoon salt; gradually add to creamed mixture and mix well. Set aside., In a large heavy saucepan over low heat, combine the condensed milk, chocolate chips and remaining butter and salt. Cook and stir until smooth. Add the nuts and remaining vanilla. Press 4 cups oat mixture into an ungreased 13x9-in. baking pan; spread with chocolate mixture. Sprinkle with remaining oat mixture., Bake at 350° for 30-35 minutes. Cool completely on a wire rack. Cut into bars.

Nutrition Facts : Calories 391 calories, Fat 19g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 210mg sodium, Carbohydrate 53g carbohydrate (35g sugars, Fiber 3g fiber), Protein 6g protein.

THE ULTIMATE CHOCOLATE BAR



The Ultimate Chocolate Bar image

Rich, fudge-like squares of chocolate with marshmallows and nuts inside.

Provided by James Bovy

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 30

Number Of Ingredients 20

½ cup butter
1 (1 ounce) square unsweetened chocolate
1 cup white sugar
1 cup all-purpose flour
½ cup chopped walnuts
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
6 ounces cream cheese, softened
½ cup white sugar
2 tablespoons all-purpose flour
1 egg
½ teaspoon vanilla extract
2 cups miniature marshmallows
⅓ cup butter
2 (1 ounce) squares unsweetened chocolate
⅓ cup milk
2 ounces cream cheese
4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan.
  • In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.
  • In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.
  • Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.
  • Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.
  • Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 33.8 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 86.7 mg, Sugar 27.9 g

CHOCOLATE RIBBON BARS



Chocolate Ribbon Bars image

I found this yummy, no-cook recipe in a Taste of Home magazine. I've been cooking for 25 years but I've never done a rice krispie recipe until I found this one. The reason? I don't like messing with all that stickiness but this recipe is for non-sticky bars! Tasty, crunchy and good chocolatey flavor. Reduced fat peanut butter is not recommended for this recipe.

Provided by Hey Jude

Categories     Dessert

Time 25m

Yield 24 bars

Number Of Ingredients 7

1 (11 ounce) package butterscotch chips
1 cup peanut butter
8 cups crisp rice cereal
12 ounces semi-sweet chocolate chips
1/4 cup butter, cubed
2 tablespoons water
3/4 cup confectioners' sugar

Steps:

  • In a large microwave-safe bowl, melt butterscotch chips and peanut butter, about 2-3 minutes (more or less, depending on your microwave); stir until smooth; gradually stir in cereal until well coated; press half of the mixture into a greased 13x9x2-inch pan; set remaining mixture aside.
  • In another large bowl, melt semisweet chips and butter in microwave for about 2-3 minutes, stir in water until blended; gradually add the confectioners' sugar, stirring until smooth.
  • Spread over cereal layer; cover and refrigerate for 10 minutes or until chocolate layer is set; spread remaining cereal mixture over the top.
  • Chill before cutting.

Nutrition Facts : Calories 266.7, Fat 15.5, SaturatedFat 8, Cholesterol 5.1, Sodium 147.4, Carbohydrate 31.6, Fiber 1.6, Sugar 21.8, Protein 4.2

CHOCOLATE RIBBON BARS RECIPE - (4.4/5)



Chocolate Ribbon Bars Recipe - (4.4/5) image

Provided by Nicole S

Number Of Ingredients 7

1 package (10 to 11 ounces) butterscotch chips
1 cup peanut butter
8 cups crisp rice cereal
2 cups semisweet chocolate chips
1/4 cup butter, cubed
2 T water
3/4 cup confectioners' sugar

Steps:

  • In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside. In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth. Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. Yield: 2 dozen.

CHOCOLATE CANDY BAR ROUNDS



Chocolate Candy Bar Rounds image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 cups semisweet chocolate chips
2 teaspoons coconut oil
1/2 cup marshmallow creme, such as Marshmallow Fluff
2 tablespoons smooth peanut butter, not natural, such as Jif or Skippy
1/3 cup good-quality caramel sauce, such as Ghirardelli
2 to 3 tablespoons confectioners' sugar
Coconut oil spray, for the spoons
1/3 cup coarsely chopped salted roasted peanuts
1/2 cup white chocolate candy melting wafers
1/4 cup popping candies, such as Pop Rocks

Steps:

  • For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
  • Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
  • For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
  • For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
  • For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
  • Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.

BUTTERSCOTCH CHOCOLATE RIBBON BARS



Butterscotch Chocolate Ribbon Bars image

This is a TOH recipe that I changed a bit and have made many times. Its got peanut butter, butterscotch chips and chocolate held together with rice Krispies, what else do you need?

Provided by Margie99

Categories     Bar Cookie

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

1 (11 ounce) package butterscotch chips
1 cup peanut butter
8 cups crisp rice cereal
2 cups semi-sweet chocolate chips
1/4 cup butter
4 tablespoons water
1 1/2 cups powdered sugar

Steps:

  • In a large bowl, melt the butterscotch chips and peanut butter in the microwave, stir until smooth. Stir in the cereal until it is well coated. Put half of the mixture into a greased 9x13 pan.
  • In another large bowl microwave the cholate chips and butter. When its melted stir in 2 T of the water. Add the powdered sugar slowly while blending. Add more water as needed to keep the mixture spreadable. Spread this over the cereal mixture.
  • Refrigerate this for about 10 minutes or so until its hard enough to put the rest of the cereal on top.
  • Spread the remaining cereal on top, sometimes I will have to microwave it for a few seconds to get it loose enough to spread again.
  • Refrigerate for a while until they are firm enough to cut. Sometimes I skip this step and just eat them a little gooey. :-).
  • You can cut into squares, wrap tightly then freeze. They keep well for a least a few weeks, mine have never lasted any longer.

Nutrition Facts : Calories 560.8, Fat 30.9, SaturatedFat 15.9, Cholesterol 10.2, Sodium 294.8, Carbohydrate 70.3, Fiber 3.1, Sugar 50.8, Protein 8.4

DELUXE CHOCOLATE MARSHMALLOW BARS



Deluxe Chocolate Marshmallow Bars image

I've been asked to share this marshmallow chocolate bar recipe more than any other in my collection. It's a longtime favorite of our three daughters. How many times we've all made these, I can't count. - Esther Shank, Harrisonville, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 15

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows
TOPPING:
1-1/3 cups semisweet chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups Rice Krispies

Steps:

  • Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.

Nutrition Facts : Calories 196 calories, Fat 11g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 128mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Use high-quality chocolate chips or bars for the best flavor. Dark chocolate chips or bars will give the bars a more intense chocolate flavor, while semi-sweet chocolate chips or bars will give them a sweeter flavor.
  • Be sure to use unsalted butter in the recipe. If you use salted butter, you may want to omit the 1/2 teaspoon of salt called for in the recipe.
  • If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
  • If the dough is too sticky to work with, you can chill it for 30 minutes before rolling it out.
  • To make the ribbon effect, be sure to roll the dough out into a rectangle and then cut it into strips.
  • Be careful not to overbake the bars. They are done when a toothpick inserted into the center comes out clean.
  • Let the bars cool completely before cutting them into squares.

Conclusion:

Chocolate Ribbon Bars are a delicious and easy-to-make treat that is perfect for any occasion. They are made with a simple chocolate chip cookie dough that is rolled out and then cut into strips. The strips are then twisted and baked until golden brown. The result is a chewy, chocolatey bar that is sure to be a hit with everyone who tries it.

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