Time 35m Yield 5 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Fold in the chocolate chips, nuts, cherries and coconut (mixture will be thick). , Press into a greased 15x10x1-in. baking pan. Bake at 375° for 18-22 minutes or until lightly browned. Cool on a wire rack before cutting.
Time 2h15m Yield about 18 sandwich cookies Number Of Ingredients 8 Steps:
You will need 2 cookie sheets or jelly-roll pans lined with parchment or foil. To make the dough, beat the butter by hand in a medium bowl just until it is evenly softened. Quickly beat in the melted chocolate, then the flour. Continue to mix until the dough is smooth. Scrape the dough out onto a piece of plastic wrap and press it into a rectangle about 1/2-inch thick. Wrap and chill the dough until it is firm – about an hour. While the dough is chilling, make the filling. Combine the cream, butter and corn syrup in a saucepan and bring to a boil over low heat. Remove from heat and add both chocolates. Shake the pan gently to submerge chocolate in the hot liquid. Let stand 5 minutes, then whisk smooth and scrape filling into a bowl. Let stand at room temperature or in the refrigerator until of spreading consistency. To bake the cookie bases, set racks in the upper and lower thirds of the oven and preheat to 350 degrees. If the dough is very hard, pound it gently with the rolling pin to soften it so that it rolls out more easily. Divide dough in half and, on a floured surface, roll one half about 1/16-inch thick. Use a fluted, round 2-inch cutter to cut the dough into cookies. Place them on prepared pans as they are cut, leaving about an inch between the cookies. Repeat with the remaining dough. Save all the scraps. Reroll the scraps and cut more cookies. Bake the cookies 12 to 15 minutes, until they are firm and slightly colored. Cool the cookies in the pans on racks. When cookies and filling have cooled, arrange half the cookies, flat side up. Place a dab of filling on them and cover with the remaining cookies, flat sides together. Dust cookies very lightly with confectioners’ sugar before serving
Yield 30 Number Of Ingredients 20 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.
Time 45m Yield about 3 dozen. Number Of Ingredients 17 Steps:
In a saucepan, bring water, butter and chocolate to a boil. Boil for 1 minute. Remove from the heat; cool. In a bowl, combine flour, sugar, baking soda and salt. Add chocolate mixture and mix. Add eggs, sour cream and vanilla; mix. Fold in walnuts. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until brownies test done. Cool for 10 minutes. , For icing, melt butter and chocolate. Place in a bowl; mix in 1-1/2 cups confectioners’ sugar. Add milk, vanilla and remaining sugar; beat until smooth. Spread over warm brownies.
Yield 6 Number Of Ingredients 13 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper. Sift flour, cocoa, salt, and baking soda together in a medium bowl. Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch). Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely. Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours. Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.
Time 1h25m Yield 24 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees. Combine water, butter and chocolate in saucepan; bring to a boil. Remove from heat. Mix together flour and sugar. Stir in flour and sugar. Add eggs, sour cream, baking soda and salt. Mix well. Pour into greased 15 1/2 x 10 1/2 jelly roll pan. Bake at 375 degrees for 20 to 25 minutes. Frost while warm with milk chocolate frosting. Cool. Cut into squares. For the Frosting: Combine butter, chocolate and milk in saucepan. Boil 1 minute. Remove from heat. Add sugar. Beat until smooth. Stir in vanilla. Spread on squares. Garnish with pecan halves if desired.
More about “swiss chocolate bars recipes”
Time 40m Number Of Ingredients 7 Steps:
Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it’s 20 x 30cm that’s still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside. Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything’s the same colour with no streaks. Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely. While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.
