Lazy Chocolate Chip Cookie Bars (4 Ingredient Recipe- SO Easy, SO good!)
If you want to make a super quick and easy pan of bars, we've got you covered! This recipe is fast and easy enough for our kids to make! You can find the recipe and free printable recipe card here:
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Chocolate Chip Cookie Bars
These soft and chewy chocolate chip cookie bars are beyond easy to make and full of chocolatey goodness with nice notes of brown sugar, vanilla, and salt. This recipe comes together in a snap and makes a perfect batch of soft, chewy cookie bars. You can easily scale the recipe up for a crowd or make this ahead for an amazing on demand treat.
Recipe:
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EPIC Oatmeal, Dried Fruit & Chocolate Squares -- YOU GOTTA TRY THESE!!!
Today Jill shows you how to bake up some delicious Oatmeal, Dried Fruit, and chocolate chip squares. It's a very simple recipe. Super delicious! The recipe is listed below.
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OATMEAL SQUARES WITH DRIED FRUIT & NUTS
PRE-HEAT YOUR OVEN TO 350 DEGREES.
PLACE RACK IN THE MIDDLE POSITION INSIDE THE OVEN.
PAN SIZE: 8 X 8 OR 9 X 9
3/4 CUP ALL PURPOSE FLOUR
½ TEASPOON BAKING SODA
3/4 TEASPOON CINNAMON
1/8 TEASPOON NUTMEG
¼ TEASPOON SALT
¼ CUP BUTTER OR MARGARINE – BE SURE ITS SOFTENED
¼ CUP GRANULATED SUGAR
¼ CUP BROWN SUGAR
1 EGG
¾ TEASPOON VANILLA
2 TABLESPOONS MILK
1 ½ CUPS ROLLED OATS (YOU CAN USE QUICK COOKING OATS)
½ CUP DRIED CRANBERRIES
¼ CUP SEMI-SWEET CHOCOLATE CHIPS
½ CUP CHOPPED NUTS (I used chopped pecans)
PREHEAT OVEN TO 350 DEGREES.
OIL YOUR PAN WITH A VEGETABLE OIL (NOT OLIVE OIL) OR SPRAY THE PAN WITH COOKING SPRAY. I ALSO RECOMMEND USING A **PARCHMENT “SLING” FOR EASY REMOVEL. SEE VIDEO.
IN A MEDIUM SIZED BOWL WHISK TOGETHER THE FLOUR, BAKING SODA, SALT, CINNAMON, AND NUTMEG. SET ASIDE.
IN A SMALL BOWL WHISK TOGETHER THE EGG, MILK, AND VANILLA.
IN A LARGE BOWL, BEAT TOGETHER THE BUTTER AND SUGARS UNTIL LIGHT AND WELL COMBINED, ADD THE BEATEN EGG MIXTURE. (I USED A HAND MIXER FOR THIS.)
WITH A LARGE SPOON, ADD THE DRY INGREDIENTS TO THE WET INGREDIENTS. MIX THOROUGHLY.
NOW ADD THE OATS, DRIED FRUIT, NUTS, AND CHOCOLATE CHIPS. THOROUGLY TO COMBINE. YOU’LL END UP WITH NICELY MIXED DOUGH READY FOR YOUR PREPARED PAN!
POUR THE DOUGH INTO THE BAKE PAN. BE SURE TO PRESS IT DOWN FIRMLY. BY DOING THIS, YOU WILL END UP WITH NICE FIRM SQUARES.
BAKE FOR APPROXIMATELY 25 MINUTES. THE SQUARES WILL BE GOLDEN BROWN AND THE CENTER WILL FEEL FIRM TO THE TOUCH.
REMOVE FROM OVEN. COOL COMPLETELY BEFORE REMOVING THE SQUARES FROM THE PAN.
IF USING THE PARCHMENT PAPER SLING, LIFT THE ENTIRE RECIPE OF SQUARES FROM THE PAN. YOU MAY NEED TO RELEASE THE EDGES. CUT INTO DESIRED SIZES.
IF YOU DIDN’T USE THE PARCHMENT PAPER SLING, AND YOU’RE LEAVING THE BAKED SQUARES IN THE PAN, CUT THE SQUARES AT YOUR LEISURE.
THIS IS A GREAT RECIPE. HOPE YOU ENJOY IT!
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Chewy Brownies with Cocoa Powder | Chewy Brownie Cookies
Learn how to make chewy and fudgy brownies and brownie cookies with that crispy, crackly top. We'll go over every part of making brownies and my brownie cookies, which I lovingly call my brownie tops.
WRITTEN RECIPE HERE:
TIMESTAMPS:
00:00 Intro
00:38 Chewy Brownie Bars
00:55 Difference between cocoa powders
04:18 Brownie Top Cookies
Adam Ragusea's Brownie Top Vid:
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Black cocoa powder
Dutch-process cocoa powder
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Make Chocolate at Home with No Fancy Tools
Chef Nick Gavin shows us how chocolate is made, and a hack to whisking some up yourself at home with just three ingredients.
There are some sizeable barriers to making chocolate from scratch at home. Professional chocolatiers use a conche (and other high-end specialty equipment) to transform roasted cacao nibs into smooth chocolate. While there are conches available for at-home use (we even put one to work turning coffee beans into chocolate in our Dark Matter recipe), we wanted to find a way to make chocolate without expensive specialty equipment.
When it comes to chocolate, size does matter—micron size, that is. A micron is one-millionth of a meter, and it’s what determines/affects the overall mouthfeel of chocolate. Too big (about 35 μm) and that chocolate will be perceived as gritty on the palate. But if it’s too fine (around 10 μm), that perception switches to sticky. (This is where the conche shines, grinding cacao nibs to the perfect micron.)
We wondered if we could win the grinding game by skipping the conche and using already prepared professionally ground ingredients. The results were surprising. It turns out, you don’t need high-end specialty equipment to make a kick-ass chocolate bar at home that’s shiny, smooth, snappy, and super delicious.
0:00 Introduction
1:27 what's in chocolate?
2:09 the fine grind
2:46 conche vs blender
3:29 our ingredients
4:20 let's make chocolate
7:06 tempering
8:01 making the bars
9:51 a taste test
21 CALORIE CHOCOLATE BAR RECIPE WITH ONLY 3 INGREDIENTS- Low calorie chocolate
Chocolate is something that is so hard to cut calories from. We all love chocolate but that's mostly the first thing to give up on when you're on a calorie deficit diet.
These chocolate bars are super easy to make and require only 3 ingredients.
A regular bar of this size (2 inches) has about 100 calories, however, the one I created has only 21 CALORIES per bar!
Make yourself your very own low calorie chocolate bars and make your favourite desserts with it. You can store them wrapped in a foil paper (preferably in the refrigerator)
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Coconut oil: 4 teaspoons
Unsweetened cocoa powder: 3 teaspoons
Sweetener (preferably liquid): 1 teaspoon or 2 teaspoons if you're using a powdered sweetener
Enjoy! ????
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