DOUBLE CHOCOLATE ORANGE COOKIES
How to make amazing double chocolate orange cookies!
Part of the Kin Community Christmas Cookie Collaboration
Also part of my cookie month playlist here on the channel
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For info & steps see the recipe at:
150ml double / heavy cream (5.3 oz)
300g orange chocolate (10.5 oz)
1 orange (replace with orange extract if you prefer)
200g butter (7 oz)
300g light brown sugar (10.5 oz)
300g self raising flour (10.5 oz)
80g cocoa powder (2.8 oz)
1 tsp baking powder
160g choc chunks (5.6 oz)
zest of orange & melted orange chocolate to finish
My Virgin Kitchen is a YouTube cooking channel I created when I wanted to teach myself how to cook and create a video diary of the journey I have never had a professional lesson & am just your every day chap attempting recipes to inspire you guys to try too. Most uploads are how to recipe cooking videos, but some fun is had too on Sunday Funday when anything goes, including giant foods, mini foods, taste testing foods sent from around the World, food gadgets and many more. Any requests for recipes / cool stuff you've seen let me know! I try my best to reply to as many comments as possible, but please interact with eachother and be respectful :-) #barrylewis
Chewy Chocolate Peanut Butter Bars with Molly Yeh | Food Network
Molly's PB Bars are so sweet and satisfying, you won't be able to stop after one!
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Chewy Chocolate Peanut Butter Bars
RECIPE COURTESY OF MOLLY YEH
Total: 1 hr (includes setting time)
Active: 15 min
Yield: 25 bars
Nonstick cooking spray, for the pan
1 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 cup unsweetened peanut butter
7 cups cereal flakes, such as Special K
1 cup dark chocolate chips
1 cup butterscotch chips
Sprinkles, for topping, if desired
Preheat the oven to 350 degrees F. Grease a 9-inch square pan with cooking spray and line with parchment so that wings come up the sides by 1 inch.
In a large pot, combine the sugar, corn syrup, vanilla and salt over medium heat and cook until the sugar is melted. Stir in the peanut butter, then the cereal. Pour into the prepared pan and pack it down firmly and evenly with a spatula. Scatter the chocolate chips and butterscotch chips all over the top.
Bake until the chips are melty, about 3 minutes. Use an offset spatula to spread the melted chips in an even layer all over the top. Sprinkle with flaky salt and sprinkles if using and allow to set at room temperature or in the fridge. Slice into 25 squares.
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Fudgy And Chewy CHOCOLATE CRINKLES
How to make the classic chocolate crinkles.
This recipe yields 12 big crinkles or 24 small crinkles.
Here's what you'll need:
3/4 cup unsweetened cocoa powder (60g) (I measure 20g of cocoa per 1/4 cup)
1/2 cup brown sugar (95g)
1/2 cup white sugar (95g)
1/4 cup oil (50g)
2 large eggs
1 teaspoon vanilla
1 cup all purpose flour (120g)
1 teaspoon baking powder (5g)
1/2 teaspoon salt (3g)
1/2 cup icing sugar (60 grams)
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Orange Chewy Bars
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CHEWY CHOCOLATE CHUNK FIG BARS ????
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Chocolate Energy Bars Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Energy Bars. I think these Chocolate Energy Bars look so cool with their shiny chocolate glaze and how you can see the visible flecks of nuts in the chocolate colored bars. They have lots of sweet flavor and are nice and chewy. What's amazing is how they contain just three main ingredients; peanuts, dates, and chocolate. An easy no-bake recipe. They will satisfy any craving so have them for a quick to-go breakfast, pack one in your lunchbox, or they would be perfect to take along on your next picnic or hike. The added bonus is that they will keep for several weeks when stored in the refrigerator and they can be frozen.
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Chewy Chocolate Chip Cookies
Chewy, gooey chocolate chip cookies imbedded with walnuts. These heavenly cookies are a yummy classic. Enjoy them fresh out of the oven for instant happiness! I added toasted walnuts for some extra crunch and loved the result. You can bake yours with pecans, macadamia nuts or plain!
WHAT MAKES A COOKIE CHEWY?
Adding ingredients that hold moisture like brown sugar, eggs, and more flour will give your cookies a cakier, soft chewy texture. You can also decrease the baking temperature and increase the bake time.
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Chocolate Covered Candied Orange Peel
Slices of tender candied orange peel are covered in sweet chocolate in this candy. This is an unusual treat reserved for those who love orange and chocolate.
Music by Jason Shaw
Peel 1-2 oranges, making an effort to get large sections of peel with straight edges (use knife or a citrus peeler). I find that navel oranges have the thickest most tender peel Remove the white part of the peel leaving only the zest. Slice peels into thin strips Blanch the peels in boiling water a couple of times and then drain. In a small saucepan, combine one cup of water, one cup of powdered sugar and peels. Bring to a boil and then reduce to a simmer. Simmer uncovered for about an hour until liquid is reduced by half and peel are tender. Drain peels, allow to cool and then coat the peels in icing sugar. Dip sugared peels into melted chocolate and place on waxed paper to harden.
Soft & Chewy Chocolate Chip Cookie Bars
Happy national chocolate chip day!
But maybe that was yesterday.
And maybe I meant to post these soft & chewy chocolate chip cookie bars yesterday but I got all into lemon blueberry poppy seed muffins instead. And then lost myself while packing what seemed like 800 cake stands. My kitchen is a stockpile of Home Goods cake serveware and every time I tell myself I don’t need any more polka dot cake stands, a green, orange, pink, teal even though I already have teal, or yellow lands in my cart. Every single time.
Also packing for Salt Lake City this week! Have you ever been there before? I’m going for a couple reasons: (1) book signing on Wednesday night. Would love love love to meet you! and (2) the Everything Food Conference where I’ll be baking lava cakes with a group of bloggers and answering all sorts of blog questions. I’ve only met a handful of fellow food bloggers in the past 5 years, so I’m thrilled to be meeting many more in only a few short days.
Speaking of book signings, I brought these chocolate chip cookie bars to one last month. This is actually a recipe I’ve made a handful of times in the past 3 years and I’m kind of embarrassed that I’ve never shared it with you before.
*runs and hides*
*probably behind cake stands*
Taste testers gave these a big ol’ stamp of delicious approval– and I’m so glad because this cookie dough actually makes my favorite ever chocolate chip cookies too. We’re talking the softest, chewiest, thickest chocolate chip cookies to ever come out of my oven. Baking chocolate chip cookies as cookie bars sort of transforms them into something even better. And then there’s the whole EASY factor because we don’t have to chill the cookie dough and we don’t need to roll the dough into individual cookies. So they’re homemade soft and chewy chocolate chip cookies, only easier to prepare. A lazy girl’s cookie if you will. Because sometimes we don’t want to lift a finger, right?
And it gets even better: no mixer needed! You’ll use melted butter instead of using a base of creamed butter. I melt the butter to give the cookies a little extra chew, and you’ll get the same irresistible chew in the cookie bars as well. I also add an extra egg yolk for more chew– and chat about it all right over here. I find these cookie bars are extra chewy on day 2 or 3, if you have the patience to wait.
Since we’re not creaming the butter and sugar, the cookie dough comes together entirely by hand. Then you’ll just press it into a baking pan. I like to bake these in a 9×9 square because this size produces super thick bars. A larger pan will thin the bars out, but your cook time will be faster if you’re in a hurry. TIP: I always line my baking pans with aluminum foil. This way you can lift the entire cookie bar mass out then easily cut into squares. Also makes for quick clean up.
You know what I really love though? These cookie bars aren’t cakey. They’re soft, for sure, but oh-so-buttery, dense, and chewy. If you’re an edge kind of person (me! me!), you’ll love the crisp corners. In fact, go ahead and call dibs on all 4 right now.
And the sea salt! A sparkly finishing touch is always welcome. And its little crunch on top is A++++.
Dare I say these are better than their cookie counterpart? I’m going there. And maybe you should add nuts to the cookie dough. Going there too.
Classic Chocolate Chip Cookie Bars
Yield: 16 bars
Prep Time: 15 minutes
Total Time: 2 hours (includes cooling)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted and slightly cooled
1 cup (200g) packed light brown sugar
1/4 cup (50g) granulated sugar
2 teaspoons pure vanilla extract
1 cup (180g) semi-sweet chocolate chips
How to make chewy chocolate chip cookies - Easy and Foolproof Recipe! | Daniella's Home Cooking
Nothing says weekend better than Homemade, chewy and soft chocolate chip cookie with a hint of orange. In this video I show you how to make chocolate chip cookies, that are incredibly delicious and super quick and easy. Try them out and tell me what you thought. Thanks for watching!
Chocolate cookies with orange zest | English recipe:
(Makes: 18 - 20 cookies)
150 g soft butter, at room temperature
1/2 cup sugar
2 tbsp (30 ml) syrup
1 1/4 cup (180 g) flour
1/2 tsp vanilla sugar/extract
1/2 tsp baking powder
A pinch of salt
Zest from 1/2 - 1/4 Orange (optional)
100 - 200 g (3.5 oz) chocolate chips
1. Preheat the oven to 350F or 180C.
2. Cream together the butter and both kinds of sugar until light and pale in color. Add the egg and mix it in.
3. In a separate bowl, mix together all the dry ingredients: flour, baking powder, vanilla powder, salt with the orange zest. Add them to the egg - mixture.
4. Mix it together and add the chocolate chips to the batter. Combine everything.
5. Cover the cookie dough with plastic wrap and let it chill in the fridge for 30 minutes.
6. Take the cookie dough out and scoop same sized balls on a parchment lined sheet.
7. Bake them for 10 - 12 minutes or until golden brown around the edges. (Don't overbake them or they won't be soft and chewy)
Chokladkakor med apelsin | Svenska recept:
(Totalt: 18 - 20 kakor)
150 g rumstempererat smör
1 1/5 dl blandat socker
3 dl (180 g) mjöl
1/2 tsk vanilj
1/2 tsk bakpulver
1 nypa salt
150 - 200 g choklad
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About Daniella`s Home Cooking!
On this channel I share with you easy to follow video-recipes for delicious desserts and tasty food that you can easily recreat at home.
Chewy Chocolate Chip Granola Bars
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✿ Chocolate Chip Granola bar ingredients:
3 cups rolled oats
1 cup flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup softened butter
2 tablepoon brown sugar
1/3 cup honey
1 cup chocolate chips
1 cup peanut butter chips
1 cup chopped walnuts
Baked at 325 degrees for 20 minutes. I tried 15 minutes but noticed 20 minutes is best. :D
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chewy chocolate chip granola bars, granola bars recipe, homemade granola bars
Easy Lemon Bars Recipe - Gemma's Bigger Bolder Baking
My lemon bars will make your friends and family swoon!
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Hi Bold Bakers! My easy Lemon Bars recipe is long in the making! Since the birth of Bigger Bolder Baking you all have been asking for an easy Lemon Bars Recipe. Well, brace yourselves: It's finally here! Some lemon bars require pre-cooking the filling, or extra equipment, but these tangy & rich lemon bars are made in one bowl and by hand. So let’s get baking!
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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Extreme Chocolate Chocolate Chip Cookies - Hot Chocolate Hits
This decadent recipe for chocolate chocolate chip cookies is one of Hot Chocolate Hit's' greatest hits. Recipe with a how-to video.
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Hi! Welcome to Hot Chocolate Hits. On this channel, you'll find a collection of my favorite desserts and meals, as well as interviews with foodies I admire. For more videos, subscribe!
CHOCOLATE CRANBERRY OAT BARS | Chewy SNACK | DIY Demonstration
Chocolate Cranberry Oat Bars!! Loaded with oats, dried cranberries, chocolate, & nuts!! Perfect for pot luck, office parties, or fun snacks for all!! Recipe below...
CHOCOLATE CRANBERRY OAT BARS
Preheat oven to 350 degrees F.
Light grease/oil 13 X 9 baking dish. Set aside
1-1/2 cups all-purpose flour
1-1/2 cups light brown sugar, lightly packed
1-1/2 cups (1-minute) cooking oats
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cups butter or margarine, softened
1/2 cups dark chocolate chips, or your favorite flavor of chocolate chips
1/2 cup walnuts, or your favorite nut, chopped
1 cup dried cranberries, roughtly chopped
1/4 cup orange juice
1. Pour orange juice over dried cranberries. Microwave for 30 seconds. Let set while preparing other ingredients.
2. Add oats, flour, baking powder, and salt into a medium mixing bowl. Whisk. Set aside.
3. In a large bowl add sugar and butter. Beat on high-speed for until light and fluffy. About 1 minute. Add 1 egg at a time. Beat 1 minute after each addition.
4. Add oat mixture into butter mixture. Stir until well blended.
5. Add soaked cranberries, nuts, and chocolate chips. Stir well.
6. Add batter into prepared baking dish. Spread out evenly.
7. Bake 25-30 minutes, or until toothpick inserted into middle come out clean.
8. Cool completely to avoid crumbling. About 2 hours, or overnight in an air thigh container.
~~~ENJOY your CHOCOLATE CRANBERRY OAT BARS~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
Made with LOVE :)
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How To Make Candied Orange Peels / Candied Orange Peel Recipe
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Candied orange peel is easy to make, aromatic, zesty and delicious! Simply roll them in sugar or dip in melted chocolate for some dessert ! Use the candied peels in your Christmas baking, fruit cake, mince pies and more! You will never buy candied peel from the store again.
Oranges - 2
Water - 1/2 cup / 120 ml
Granulated white sugar - 1/3 to 1/2 cup (To taste) I prefer 1/3 cup
Introduction, Baking Tins, Baking Tools
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Beth's Pecan Bars | ENTERTAINING WITH BETH
Learn how to make my pecan bars in time for Thanksgiving! I love this recipe because pecan bars are way easier to make than Pecan Pie, because there is no pie crust to deal with.
#entertainingwithbeth #thanksgivingrecipe #pecanbars
Instead this recipe has a shortbread crust that just gets pressed into the tin (no refrigerating, rolling or shaping like pie dough!) You get all the deliciousness of a Pecan Pie, without all the work!
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BETH'S PECAN BARS
Makes 18 small bars or 9 large squares
For printable recipe click here:
For the Crust:
1 ½ cups (360 g) of butter
1 cup (200g) white sugar
2 tsp (10 ml) vanilla extract
½ tsp (2.5ml) salt
4 tsp (20 ml) orange zest
3 1/3 (400g) cups of all-purpose flour
For the topping:
½ cup (120 g) of butter
1 cup (180g) light brown sugar
1/3 cup (80 ml) honey
pinch of salt
1 tbsp (15 ml) heavy cream
½ tsp (2.5 ml) vanilla extract
3 ½ cups (525 g) of raw pecan halves
Preheat Oven to 350F (176C)
To create the crust beat together the sugar and butter with an electric mixer. Once fluffy add the egg, and vanilla and beat to combine. Then add the salt and orange zest beat to combine, then add the flour in thirds, beating after each addition.
Turn dough out and fit it into a 10 x 10 pan that has been sprayed with baking spray. Preferably a removable bottom pan, otherwise line a 10 x 10 brownie pan with parchment paper or foil (2 sheets going opposite directions) this will make it easier to remove the bars once they are done.
Bake crust for 25-30 minutes or until fully set and golden brown.
Meanwhile prepare the pecan bar filling.
In a large sauce pot combine butter, brown sugar, honey and salt. Set over medium heat, whisking while the mixture melts and combines. Remove from the heat. Whisk in heavy cream and vanilla.
In a large bowl place the pecan halves, pour filling mixture over pecans and toss to combine so that all the nuts are well-coated.
Once crust has baked and is slightly cooled. Pour the pecan mixture on top, spreading it out with a spatula to form an even layer, making sure all corners of the crust are covered with the pecans.
Place back in oven, placing a baking sheet lined with foil, under the pan to catch any drippings.
Bake for 25 minutes, until filling is set. It will still look a little wet, but that’s OK it will set up as it cools.
Allow to cool completely at room temperature. Then place uncovered in the fridge for at least 2 hours, or overnight is even better to fully set. They will be easier to cut if you allow to stay refrigerated overnight.
Remove from pan, slice the pecan bars into 9 squares, and then cut each square in half to create a bar. Keep the pecan bars in the fridge until ready to serve. Lightly covered.
30 minutes before serving bring the bars to room temperature. Place on a cake stand and serve! Enjoy!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Double Chocolate Chip Cookies
Delectable double chocolate chip cookies, imbedded with chocolate chips and crunchy walnuts.; super-chocolatey but not too sweet! These tasty bite size cookies are the perfect treat for all you chocolate lovers out there!
I flavored these fudgy cookies with orange blossom water and LOVED the citrus note if added. Orange blossom water isn't for everyone so feel free to skip it or use vanilla extract instead.
These cookies were SO good, i just kept walking by the kitchen every few minutes to have another until they were all gone, that makes this chocolate lover's recipe quite dangerous!
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The BEST chewy cookie recipe we have ever tried
We tested Tasty’s Perfect Chocolate chip cookie but this is even better. Got the recipe from my friend Nahm Ratcha and this recipe is foolproof ????
The recipe shown in the video is for 6 cookies. We highly recommend you to leave the dough at least overnight because it does make a huge difference
Soft baked Chocolate Chip Cookies (6 cookies):
120 gr plain flour
1/4 tbs baking soda
1/4 tbs salt
75 gr brown sugar
45 gr white sugar
85 gr melted butter (important: not too melted. Otherwise, it might ruin the shape of your cookies)
1 egg (recommended to add half a yolk but not a must)
A bit of vanilla extract
Measure chocolate chips by heart peeps
Chill dough for overnight or at least 2 hours
Bake for 12-13 minutes 170°C
Musician: Philip E Morris
Soft Lemon Cookies - Melt in your mouth
Lemon cookies are super simple to make and delicious. Made with a combination of lemon juice and zest, they have a tremendous natural flavor. I really enjoy them with a nice cup of tea or glass of milk. Get the recipe:
There are a few tips to making these tasty lemon cookies. First, I find the juice from one lemon is about perfect. If you want them more or less lemony, simple adjust the amount of juice accordingly.
I always use a few drops of yellow food coloring to make them really yellow and vibrant. This is totally optional, and you can be the judge.
The zest from one lemon is about perfect form my liking. Just be careful not to zest too far into the lemon as it will become bitter. You only want the zest from the shiny part of the skin.
The amount of sugar and vanilla extract can be altered too. Just be careful not to over power the lemon flavor with vanilla extract.
Watch the video and give our lemon cookies a try. As always, let us know what you think.
For the Chef Cosmo mat, please visit:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Chewy Cookie Bars | Totally Sacha
Pimp your cookies! Okay, ordinarily cookies are already treat enough... but if you needed to make them go further or wanted to turn a cheap pack of cookies into something more substantial, here's the foolproof way!
To make around 24 bars you'll need:
397g / 1 Tin Condensed Milk
60g Peanut Butter
165g Chocolate drops
Some white chocolate to add for decoration (optional!)
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The Best Brownies You'll Ever Eat
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Fruit and Nut Bars Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Fruit and Nut Bars. These Fruit and Nut Bars are decidedly different from the other bars and squares on the site. Crisp and chewy in texture, they are full of dried fruits and nuts, that are held together with a batter that contains no butter or oil, just one beaten egg. These make a healthy to-go breakfast, a great snack to pack in lunchboxes, or they would be perfect to take along on your next picnic or hike.
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The Best Fudgy Brownies Ever! • Tasty
Super chocolatey, chewy, and fudgy.
Here is what you'll need!
The Best Fudgy Brownies
8 ounces good-quality chocolate
¾ cup butter, melted
1¼ cups sugar
2 teaspoons vanilla
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt
Preheat oven to 350°F/180°C.
Chop the chocolate into chunks. Melt half, then save the other half for later.
Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.
Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.
Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
Slice, then serve with a nice cold glass of milk!
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CHEWY CHOCOLATE PARTY COOKIE - VIDEO RECIPE
Looking for a simple treat for the kids that they can help you make? Well this is it! Chewy chocolate cornflake treats are very easy to make and the kids will love them!
Ingredients for 15 servings
2 tablespoons golden syrup (light treacle or try maple syrup)
125g good-quality plain cooking chocolate
90g (approx. 3 cups) corn flakes
Date Squares (Classic Verson) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Date Squares. Date Squares (Matrimonial Bars) have two buttery layers of oatmeal crust sandwiched together with pureed dates scented with vanilla.
There is a newer version of this video here:
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Chocolate covered peanut butter oat bars recipe
Found this one in a Taste of Home Magazine
3/4 cup butter softened
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup brown sugar
2 tsp water
1 1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 cups quick cooking oats
3/4 tsp baking soda
1/2 tsp salt
1 1/4 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter
1. in a large bowl cream together the butter, peanut butter and sugars until light and fluffy. Beat in eggs, water and vanilla. Set aside
2. In another bowl, combine flour, oats, baking soda and salt. Gradually add to creamed mixture.
Spread into a greased 15x10 pan, bake at 325F for 18-22 minutes or until lightly browned.
3. For glaze, in microwave, melt chips and peanut butter, stir until smooth. Pour over warm bars, spread evenly, cool before cutting into bars.
How to Make Elegant Desserts like Millionaire's Shortbread and Gateau Breton with Apricot Filling
Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to the most decadent bar cookie recipe—Millionaire’s Shortbread. Then, equipment expert Adam Ried reveals his top pick for serrated knives. Finally, test cook Elle Simone makes Bridget the ultimate Gateau Breton with Apricot Filling.
Get the recipe for Millionaire's Shortbread:
Get the recipe for Gateau Breton with Apricot Filling:
Buy our winning serrated knife:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Chewy Chocolate Nut Clusters: Ideal for first-time 'chefs'!
Chewy, crunchy, sweet and bitter - four combinations from just four ingredients. A no-bake treat that's child's play to make.
For the ingredients:
If you need measurements in cups check the Totally Sacha conversion tables:
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Chocolate Caramel – Bruno Albouze – THE REAL DEAL
Let's talk chocolate caramels; the insanely addictive kind. These make some of the best gifts ever, whether the event is Christmas, a birthday, or a thank you for a favor.
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
John Boos cutting board
Global Knife 18 inch (30cm)
Pro Portable Electronic Balance
Chocolate Caramel Recipe
Yields 64 bonbons / 10 grams each / 1x1 inch (2.5cm) square /1/2 inch (1.25cm) thick.
These make some of the best gifts ever, whether the event is Christmas, a birthday, or a thank you for a favor. Making caramel requires your undivided attention; once you begin you should never walk away. Prepare all of your tools and equipment in advance, including cake pan lined with oiled parchment and tools you’ll need. Better keep children out while dealing with hot caramel.
0.8 cup (200ml) heavy cream
1 ea. vanilla bean, scrap out seeds and save pod or 1/2 tsp (2.5ml) vanilla extract
2 Tbsp (30ml) corn syrup or glucose (double the amount of honey is not using corn syrup)
2 Tbsp (30ml) honey
10 ounces (300g) powdered sugar or granulated (powdered sugar is more pure)
4.5 ounces (130g) dark chocolate with the highest cocoa content, from 85 to 100%
4.5 ounces (130g) European style salted butter (highest quality available)
A few drop red food coloring (optional).
Chewy coconut bars
We make some delicious coconut chewy bars. Enjoy!
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
2 cups packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
3/4 cup chopped walnuts
1/2 cup shredded coconut
Tom's Tinkering and Adventures would like to thank you for joining me in my adventures! Comment, Subscribe, and most of all, be inspired to live your own adventure when the time is right!
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