If you love the idea of home baked cookies but not the time required to stand at the counter doling out the raw batter, opt for the cookie bar. It’s a cousin of the drop cookie. Instead of scooping out mounds of raw batter and refilling the cookie sheets when one batch is baked, you do all the pan filling once and forget it.
Bake your cookie bars as you would a brownie or other pan cookie. You spread the dough after you’ve prepared it and then bake as directed in the recipe. The real key is to wait until the entire pan has cooled before cutting into the bars. If you cut too soon, you’ll only get messy-edged bars that don’t hold their shape.
Have fun with these recipes for cookie bars.
Chocolate Toffee Bars (courtesy of Allhomemadecookies.com)
These cookies are much simpler to make than they look. They are a very decadent candy bar-like cookie that makes for stunning gifts or simple gourmet desserts with your favorite ice cream. These cookies do not freeze well (not that they normally last long enough to freeze anyway!)
6 tablespoons unsalted butter, softened
1/2 cup brown sugar
1 1/2 teaspoons vanilla
1 cup flour
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup sliced almonds
Preheat the oven to 350 degrees and lightly grease an eight inch square baking pan. Cream the butter and brown sugar together in a large bowl. Blend in the vanilla. In a small bowl, whisk together the flour and salt. Add the flour mixture to the butter mixture and blend well. Spread the dough evenly into the prepared pan.
Bake for 17-22 minutes or until golden brown. Sprinkle the top with the chocolate chips and cover the pan with foil or another pan to help melt the chocolate. After a few minutes, spread the chocolate with a spatula until evenly coated and smooth. If the chocolate does not melt, pop the pan back in the oven for a minute. Sprinkle the almonds immediately over the top and press in gently so they will stick. Let cool completely and cut into desired shapes. Store in an airtight container.
Tasty-Cake Chocolate Peanut Butter Bars (courtesy of Allhomemadecookies.com)
I remember my mom making these delicious bars. We all loved the soft "tasty-cake-like" chocolate peanut butter bars. When I make this dessert for my family, it disappears quickly! This recipe won a blue ribbon at a city fair. These bars freeze well and taste great frozen!
1 c. milk
2 T. margarine or butter
2 c. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp. vanilla
Confectioner's sugar for dusting
1 1/4 c. peanut butter
12 oz. chocolate chips (about 1 1/2 cups)
Preheat your oven to 350. Scald the milk and margarine. Cool mixture and add the sugar, eggs and vanilla. Mix well. Then mix in the dry ingredients. Pour the batter into a greased and floured jelly roll pan.
Bake the cake for 20 to 25 minutes. Remove from the oven and dust with confectioner's sugar. Spread with the peanut butter while the bars are still hot. Refrigerate to cool. Melt the chocolate and spread on the cooled bars. Let cool before cutting into squares.
Yields about 36 bars.