LAYERED CHOCOLATE BARS
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INGREDIENTS:
1-1/2 c. finely crushed thin pretzels
3/4 c. (1-1/2 sticks) butter or margarine, melted
1 can (14 oz) sweetened condensed milk (not evaporated milk)
4 bars (4 oz) Unsweetened Baking Chocolate, broken into pieces
2 c. Campfire miniature marshmallows
1 c. Mounds Sweetened Coconut
Flakes
1 c. coarsely chopped pecans
4 bars (4 oz) Semi-Sweet Baking Chocolate, broken into pieces
1 Tbsp. shortening
DIRECTONS:
Heat oven to 350 degrees. Combine pretzels and melted butter in small bowl; press evenly into
bottom of 13x9-inch baking pan. Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave at HIGH 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred. Pour over pretzel layer in pan. Top with marsh-mallows, coconut and pecans; press firmly down onto chocolate layer. Bake 25 to 30 minutes or until lightly browned; cool completely in pan on wire rack.
Melt semi-sweet chocolate and shortening in small microwave-safe bowl at HIGH for 1 minute or until melted when stirred; drizzle over entire top. Refrigerate 15 minutes or until set. Cut into bars.
SO MUCH CHOCOLATE...SO LITTLE TIME:
Depending on what is added to (or removed from) the chocolate liquor, different flavors and varieties of chocolate are produced. Each has a different chemical make-up, the differences are not solely in the taste. Be sure, therefore, to use the kind the recipe calls for, as different varieties will react differently to heat and moisture.
* Unsweetened or Baking chocolate is simply cooled, hardened chocolate liquor. It is used primarily as an ingredient in recipes, or as a garnish.
* Semi-sweet chocolate is also used primarily in recipes. It has extra cocoa butter and sugar
added. Sweet cooking chocolate is basically the same, with more sugar for taste.
* Milk chocolate is chocolate liquor with extra cocoa butter, sugar, milk and vanilla added. This is the most popular form for chocolate. It is primarily an eating chocolate.
* Cocoa is chocolate liquor with much of the cocoa butter removed, creating a fine powder. It
can pick up moisture and odors from other products, so you should keep cocoa in a cool, dry place, tightly covered.
* White chocolate is somewhat of a misnomer. In the United States, in order to be legally called 'chocolate' a product must contain cocoa solids. White chocolate does not contain these solids, which leaves it a smooth ivory or beige color. Real white chocolate is primarily cocoa butter, sugar, milk and vanilla.
There are some products on the market that call themselves white chocolate, but are made with vegetable oils instead of cocoa butter. Check the label to avoid these cheap imitations. White
chocolate is the most fragile form of chocolate; pay close attention to it while heating or melting it.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
1-1/2 c. finely crushed thin pretzels
3/4 c. (1-1/2 sticks) butter or margarine, melted
1 can (14 oz) sweetened condensed milk (not evaporated milk)
4 bars (4 oz) Unsweetened Baking Chocolate, broken into pieces
2 c. Campfire miniature marshmallows
1 c. Mounds Sweetened Coconut
Flakes
1 c. coarsely chopped pecans
4 bars (4 oz) Semi-Sweet Baking Chocolate, broken into pieces
1 Tbsp. shortening
DIRECTONS:
Heat oven to 350 degrees. Combine pretzels and melted butter in small bowl; press evenly into
bottom of 13x9-inch baking pan. Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave at HIGH 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred. Pour over pretzel layer in pan. Top with marsh-mallows, coconut and pecans; press firmly down onto chocolate layer. Bake 25 to 30 minutes or until lightly browned; cool completely in pan on wire rack.
Melt semi-sweet chocolate and shortening in small microwave-safe bowl at HIGH for 1 minute or until melted when stirred; drizzle over entire top. Refrigerate 15 minutes or until set. Cut into bars.
SO MUCH CHOCOLATE...SO LITTLE TIME:
Depending on what is added to (or removed from) the chocolate liquor, different flavors and varieties of chocolate are produced. Each has a different chemical make-up, the differences are not solely in the taste. Be sure, therefore, to use the kind the recipe calls for, as different varieties will react differently to heat and moisture.
* Unsweetened or Baking chocolate is simply cooled, hardened chocolate liquor. It is used primarily as an ingredient in recipes, or as a garnish.
* Semi-sweet chocolate is also used primarily in recipes. It has extra cocoa butter and sugar
added. Sweet cooking chocolate is basically the same, with more sugar for taste.
* Milk chocolate is chocolate liquor with extra cocoa butter, sugar, milk and vanilla added. This is the most popular form for chocolate. It is primarily an eating chocolate.
* Cocoa is chocolate liquor with much of the cocoa butter removed, creating a fine powder. It
can pick up moisture and odors from other products, so you should keep cocoa in a cool, dry place, tightly covered.
* White chocolate is somewhat of a misnomer. In the United States, in order to be legally called 'chocolate' a product must contain cocoa solids. White chocolate does not contain these solids, which leaves it a smooth ivory or beige color. Real white chocolate is primarily cocoa butter, sugar, milk and vanilla.
There are some products on the market that call themselves white chocolate, but are made with vegetable oils instead of cocoa butter. Check the label to avoid these cheap imitations. White
chocolate is the most fragile form of chocolate; pay close attention to it while heating or melting it.
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posted by Andre at 12:46:00 p.m.
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