Best 5 Chocolate Swirled Bars Recipes

CHOCOLATE SWIRLED BARS

Steps:

• Press dough onto the bottom of an ungreased 13-in. x 9-in. baking pan (dough will be thin). Bake at 350° for 11-13 minutes or until edges begin to brown., Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars. Drop spoonfuls of melted vanilla chips over top; cut through chocolate with a knife to swirl. Let stand until set. Cut into bars.

THE ULTIMATE CHOCOLATE BAR

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.

CHOCOLATE-SWIRLED CHEESECAKE

Steps:

• Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
• To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
• In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
• Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
• Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.

CHOCOLATE MALT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. In a bowl over a pan of simmering water, or in the microwave, melt the unsweetened chocolate, stirring occasionally until smooth. Set aside to cool.
• In a medium bowl, cream together the shortening and white sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Mix in the melted chocolate Combine the flour, 1/2 cup chocolate malt powder, baking powder and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, until set. Let bars cool in the pan before frosting.
• To make frosting, cream together the butter, 1/4 cup of malt powder and salt. Gradually beat in the confectioners' sugar and heavy cream until smooth and spreadable. Spread over cooled bars before cutting into squares.

GOOEY PUMPKIN CHOCOLATE SWIRL BARS

Steps:

• Heat oven to 350 degrees. Line a 9-x-13-inch baking pan with parchment paper and butter the paper.
• Spread pecans out on a rimmed baking sheet; toast until fragrant and lightly colored, 7 to 10 minutes. Cool and coarsely chop.
• Make the pumpkin batter: In a large skillet over medium heat, melt 12 tablespoons/170 grams butter. Cook until the foam completely subsides and butter turns a deep nut brown, about 5 minutes. Pour browned butter into the bowl of an electric mixer and let cool, about 10 minutes.
• Beat the pumpkin purée, egg, brown sugar and bourbon into the cooled browned butter. Scrape down the bowl and beat in baking powder, cinnamon, ginger, nutmeg and salt.
• Using a wooden spoon, mix in flour, then toasted pecans. Set aside.
• Make the chocolate batter: In a heatproof bowl set over a pan of simmering water, melt together 8 tablespoons/113 grams butter and the bittersweet chocolate, stirring with a heatproof spatula until smooth. Whisk in cocoa powder and sugar. Whisk in the eggs one at a time, then whisk in vanilla and salt. Using a spatula, fold in flour.
• Dollop pumpkin and chocolate batter into the prepared pan, alternating the dollops. Drag the tip of a knife in a zigzag pattern all over the pan to swirl the batters together.
• Bake until firm to the touch, 25 to 35 minutes. Transfer pan to a wire rack to cool completely before slicing.