Ex Lax Chocolate Squares

[Alexandrie Gallup]

Ghirardellichocolate squares have been delivering joy for more than 160 years. Our signature individually wrapped chocolate squares feature classic fillings like luscious raspberry dark chocolate squares and buttery caramel chocolate squares. Every Ghirardelli square is made with the intense, slow-melting, high quality chocolate that has delighted chocolate lovers for generations. It all begins with our proprietary cacao bean blends and unique methods of roasting and processing. We take care to source the top quality beans from around the world. After they have been sorted and fermented, the beans are left to dry in nature, starting their journey to become chocolate in the warm rays of the sun.

These irresistible Chocoholic Chocolate Squares are every chocolate lover's dream! Made with 2 kinds of chocolate, chocolate frosting, and chocolate sprinkles, they are like a super chocolate elevated brownie. And although these chocolate squares are very indulgent, they are also worth every single calorie! Made with simple ingredients, they are quick and easy to make.

This recipe is an easy dessert that's ideal for serving around the holidays or taking along to a gathering, but it's great any time of year, such as Valentine's day or Mother's Day (of course - it's chocolate! ) It makes a great addition to your holiday baking tray and it pairs perfectly with my Chocolate Frosting (without butter). However, you could use any chocolate frosting, including store-bought.

Store these dark chocolate squares in the fridge in an airtight container for up to 5 days. However, they can be stored at room temperature for up 2 days, in an airtight container (unless you use a perishable frosting). If you are just storing overnight, you can simply cover it in plastic wrap.

You can freeze these squares in an airtight container for up to 3 months. You can frost them before or after you freeze them, but I'd recommend waiting until they are defrosted before adding the sprinkles.

This easy recipe for chocolate squares makes 16 servings, but the squares can be cut smaller to make 25 servings (cut 5 strips both ways, instead of 4 strips both ways). However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

There was an old post on this. Apparently, the squares are made on the same line as one square that has barley malt in it. However, the company cleans the machines and throws away the first two batches. So....do you think it's safe?

Not sure if throwing out chocolate is true. Looks like most candy is made on shared equipment so you can choose for your self. Looks like almost everything they make is gluten free. I will still eat them.

Ghirardelli chocolates are safe, Wintersong. I promise I would not lie to you. I eat WAYYYYYYYYYY too many of these on a yearly basis for them not to be. I really am quite sensitive yet ingest too many of these and am perfectly fine. No hints of tummy distress ever. They are one of a few chocolate brands I eat. All the rest I had to give up except Ghirardelli. The peppermint/dark chocolate and the caramel/dark chocolate are downright addictive but the little squares are such a perfect serving size....eat them without guilt!

I eat Ghiradelli when I'm slumming it. It's also my preference for chocolate chips and baking chocolate. I've never had problems with it and for as long as my husband acts like he's dying every time I buy a $10 chocolate bar I suppose I'll keep eating Ghiradelli.

It looks like the only gluten thing their equipment also processes is the chocolate with the crispy rice in it, which would be crisped rice with barley malt, I think. That's gotta be such a tiny amount, just to start with in the rice, that I wouldn't think that could really carry over to other flavors. On the rare occasion I eat chocolate (not doing that voluntarily btw..... ) I stick to Endangered Species because I might as well splurge if it's only once a month lol so I can't tell you if I react to Ghirardelli, but I'd say they're safe (except the crisp-y flavors obviously).

I was just at the store to pick up more Ghiradelli cocoa powder, and the company has these new 8 oz pouches rather than the old container with a lid. This is the 100% unsweetened cocoa premium baking cocoa. On the back it says "May contain tree nuts, WHEAT, soy, dairy and egg"

Here is the allergy information from Ghirardelli. Not everything is made in the same facility, from what I can gather. The only product listed that has any reference to wheat are the classic white chips. Everything else does not, even the cocoa powder, according to their website. I am not aware of a Ghirardelli crispy rice chocolate bar so I am not even sure if they make one. I do not use their cocoa powder so have no idea, other than a shared facility with the white chips, of why it would be marked that way. On their website, that cocoa powder is listed as not containing wheat or being processed in the same facility as wheat, which makes this a little confusing.

Yes, it is strange they have 2 allergy statements. I still trust them as a company for the simple reason I have never gotten sick from their chocolates that I researched to be safe. Namely, those devilishly good little squares. If there was even trace gluten in them, from the amount I ingest on a monthly basis,

I would be sick again. I do not eat the white chocolate because white chocolate usually contains barley malt as a flavoring. Not sure if Ghirardelli uses barley malt but I know many companies do so I stay away from it.

In a large bowl, whisk the vanilla pudding mix with 1-3/4 cups of the cold milk for 2 minutes. Fold in the thawed whipped topping until no white streaks remain. (This is how to fold in ingredients to keep the filling light and airy.)

I found the dessert was soft-set from chilling in the refrigerator, but if you want firmer squares that are easier to cut, feel free to pop the pan into the freezer for an hour or so. The squares can be stored in either the refrigerator or the freezer, depending on your preference.

And have I mentioned how good they are? The epic combination of peanut butter and chocolate with just the right touch of sweet and a sprinkling of salt. Heaven. I like to splurge on a quality chocolate for the topping, using mostly dark but use whatever you like, see Notes for details.

Just yesterday I ate a Reeses peanut butter cup for the first time in years, and it reminded me of how wonderful is the combo of peanut butter and chocolate. And now, here you are posting this. YAY! Much healthier than the Reeses obviously and also muy delicioso! Thanks for the notes because they answered all of the questions I had as I read through the ingredients. Hope you and your family have a wonderful Easter weekend.

No-bake chocolate peanut butter bars are thick, rich, and decadent. Originally published in 2013 and made from only 5 simple ingredients, these are a delicious treat anytime of the year. No oven required!

I asked about the mold earlier.. it worked great! I coated the molds in the chocolate n formed pieces of the peanut butter mix for inside n coated with chocolate. Delicious. They held their shape too.

I made these for a gift. I love the taste of these but mine were really dry and crumbly. They were still good tasting but not great as a gift as the bottom just broke up and crumbled. I must have done something wrong.

Our 70% sugar free dark chocolate squares are a celebration of our ethically sourced cocoa bean--dark, rich chocolate with a a bittersweet finish. Infused with premium Madagascar vanilla beans and just a hint of sweetness from our all natural monk fruit, this is a dreamy dessert for dark chocolate lovers everywhere.

Okay after the peanut butter cups this is ever so slightly better so we're talking a 37 on the 1-10 scale . Shall we say I enjoy and appreciate all your yummy efforts .Thank You and keep up the good work .

As a prediabetic person, this product has been a wonderful discovery. I am a typical chocolate lover but counting sugar grams is a barrier to enjoying it. This product is delicious. I have shared it with family too. Thank you so much!

I cannot say enough positive things about this chocolate. I choose this chocolate over traditional chocolate 100%! It's delicious and has the perfect texture. Thank you Choc zero! I try to never run out of these squares, but it's almost impossible! I love them!

To make the cake: Combine water, margarine, and chocolate in saucepan; bring to boil. (I was originally concerned, since you generally heat chocolate over low heat, but I did this on medium and nothing burned.) Remove from heat.

Thanks for sharing the recipe. I have a the same recipe that uses butter, instead of margarine, for both the cake and icing. The taste is awesome, when I made it with butter. I would like to make this with oil (canola). Do you think it would taste just as good? Also, would milk (instead of water) make it taste richer? Would low fat milk be good?

Thanks,

Sue.

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