Chocolate Chunk Cookie Bars Recipes

CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat together the butter, vanilla and sugar until light and fluffy. Sift together the salt and flour and mix into the butter mixture. Fold in the chocolate chips and nuts. Mix until well blended. Press batter into a 15x10 inch jelly roll pan.
• Bake 20 minutes or until golden brown. Cut into bars and let cool in pan on wire rack.

CHOCOLATE CHUNK COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• Line a 9x13 baking dish with foil, leave some overhang to make removal easier.
• Spray foil generously with nonstick cooking spray.
• In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy.
• Add in eggs and vanilla extract and continue to beat.
• Lower speed of mixer and add flour, baking soda and salt, and mix until combined.
• Add 1 cup of chocolate chunks and 1 cup of mini chocolate chips and give a final stir, reserving some chocolate chunks and mini chocolate chips for topping cookie bars.
• Transfer cookie dough to prepared baking dish.
• Press remaining chocolate chunks and a sprinkle of mini chocolate chips into top of cookie dough.
• Bake 30 to 35 minutes on middle rack of oven.
• Let cool completely and cut.

CHOCOLATE CHUNK COOKIE BARS

Steps:

• Preheat oven to 350° F.
• Prepare the baking sheet, and layer it with parchment paper.
• In a bowl and use an electric mixer to beat sugar and butter until light and fluffy.
• Add eggs, beat it again until pale in color.
• Add baking soda, salt, vanilla extract, mix it.
• Add flour, mix it until well combined.
• Fold in chocolate chunks and mini chocolate chips.
• Put the dough on the prepared baking sheet, use your finger or spoon to spread it.
• Bake it in the oven for 25 minutes.

MAGIC COOKIE BARS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

PEANUT BUTTER CHOCOLATE CHUNK BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla extract into the butter mixture. Add peanut butter and beat until incorporated.
• Sift flour and baking soda together in a separate bowl; mix into the butter mixture. Fold chocolate chunks into the mixture.
• Spread the batter into a 13x9-inch baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into squares.

CHOCOLATE CHIP COOKIE BARS

Steps:

• Position the rack in the middle of the oven and preheat to 350 degrees F.
• Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.

CHOCOLATE CHUNK BLONDIES

Steps:

• Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
• Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

CHOCOLATE CHUNK COOKIE BARS

Steps:

• Heat oven to 350°F.
• Combine graham crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Pour condensed milk over crust; top with layers of remaining ingredients. Press nuts lightly into coconut layer.
• Bake 30 min. or until lightly browned. Immediately run knife around edge of pan to loosen dessert from sides of pan. Cool completely before cutting into bars.