New recipes

Meet the New Rosé Chocolate Bar

Meet the New Rosé Chocolate Bar


We’re justifiably losing it over this new creation

The popular (and pretty) pink wine has made its way into chocolate bars.

Many people love chocolate; many people also love wine. The latest news of a union of the two tastes, then, has people really excited.

Chocolatiers extraordinaire Compartés recently rolled out its newest creation: a “Roses and Rosé” chocolate bar. It’s a shade of pastel pink so beautiful that it would fit seamlessly in any Vineyard Vines catalogue, and as a result, it quickly catapults itself into any “most Instagrammable food” debate.

For the new delight, Compartés combined a French rosé with its signature white chocolate. Each bar is then spruced up with a hint of crystallized rose petals to give the chocolate bar its delightful name and even more delightful color. The Roses and Rosé chocolate bars are handcrafted in Los Angeles.

The bar is priced at a hair under $10 a pop. That may seem excessive for a chocolate bar, but let me remind you: This is the marriage of (what should be) two of your favorite things in the entire world in a format that was literally made for you to take pictures of it and show your friends how cool your food is.


Recipe Summary

  • 1 cup butter or margarine
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 cups quick-cooking rolled oats
  • 1 14 ounce can (1-1/4 cups) sweetened condensed milk
  • 1 12 ounce package (2 cups) semisweet chocolate pieces
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.


Recipe Summary

  • 1 cup butter or margarine
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 cups quick-cooking rolled oats
  • 1 14 ounce can (1-1/4 cups) sweetened condensed milk
  • 1 12 ounce package (2 cups) semisweet chocolate pieces
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.


Recipe Summary

  • 1 cup butter or margarine
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 cups quick-cooking rolled oats
  • 1 14 ounce can (1-1/4 cups) sweetened condensed milk
  • 1 12 ounce package (2 cups) semisweet chocolate pieces
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.


Recipe Summary

  • 1 cup butter or margarine
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 cups quick-cooking rolled oats
  • 1 14 ounce can (1-1/4 cups) sweetened condensed milk
  • 1 12 ounce package (2 cups) semisweet chocolate pieces
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.


Recipe Summary

  • 1 cup butter or margarine
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 cups quick-cooking rolled oats
  • 1 14 ounce can (1-1/4 cups) sweetened condensed milk
  • 1 12 ounce package (2 cups) semisweet chocolate pieces
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.


Recipe Summary

  • 1 cup butter or margarine
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 cups quick-cooking rolled oats
  • 1 14 ounce can (1-1/4 cups) sweetened condensed milk
  • 1 12 ounce package (2 cups) semisweet chocolate pieces
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.


Recipe Summary

  • 1 cup butter or margarine
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 cups quick-cooking rolled oats
  • 1 14 ounce can (1-1/4 cups) sweetened condensed milk
  • 1 12 ounce package (2 cups) semisweet chocolate pieces
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.


Recipe Summary

  • 1 cup butter or margarine
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 cups quick-cooking rolled oats
  • 1 14 ounce can (1-1/4 cups) sweetened condensed milk
  • 1 12 ounce package (2 cups) semisweet chocolate pieces
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.


Recipe Summary

  • 1 cup butter or margarine
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 cups quick-cooking rolled oats
  • 1 14 ounce can (1-1/4 cups) sweetened condensed milk
  • 1 12 ounce package (2 cups) semisweet chocolate pieces
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.


Recipe Summary

  • 1 cup butter or margarine
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 cups quick-cooking rolled oats
  • 1 14 ounce can (1-1/4 cups) sweetened condensed milk
  • 1 12 ounce package (2 cups) semisweet chocolate pieces
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15x10x1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

Bake in a 350 degree F oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2x1-inch bars. Makes about 75 bars.

Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.


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