Chocolate Highlander 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 HIGHLANDER COOKIE BARS

Steps:

• Preheat oven to 350.
• Cream butter with 1/2 cup powdered sugar and salt. Add flour and mix well. Pat it out in a greased 9x13 inch pan with your fingers.
• Bake at 350 for 15 minutes. Remove from oven. Do not turn oven off.
• Mix eggs with melted butter, and white sugar. Add baking ppowder, salt, and flour, and mix thoroughly.
• Melt the chocolate chips in a double boiler or microwave. Be sure to stir and that the chips are completely melted.
• Add the melted chocolate chips to your bowl and mix thoroughly.
• Pour this mixture on the top of the pan you just baked and tip the pan so it covers all of the shortbread crust. Stick it back into the oven and bake it for another 25 mintues. Then remove it from the oven and sprinkle on the additon powered sugar.
• Let it cool and cut into brownie-sized bars.
• You can refrigerate these, but cut them before you do.

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 MARSHMALLOW COOKIE BARS

Steps:

• Preheat oven to 350°F.
• Place butter and unsweetened chocolate in saucepan over low heat. Heat just until chocolate melts (you can do this in microwave). Stir in sugar.
• Combine flour, baking powder, and nuts. Add them to the chocolate mixture. Stir well.
• Stir in vanilla and eggs.
• Spread the batter into a greased and floured 9x13 cake pan.
• Cut off 2 oz. from cream cheese and reserve it for later.
• Combine the softened cream cheese with butter, sugar, flour, and vanilla. Stir it until it's smooth.
• Add the beaten egg, and stir until well combined.
• Mix in the chopped nuts.
• Spread the cream cheese layer over the chocolate layer.
• Sprinkle the chocolate chips over the top.
• Bake at 350 F for 20 to 25 minutes.
• Take the pan out of the over and sprinkle the miniature marshmallows on top.
• Return pan to the over for 2 more minutes.
• Frosting - melt the butter (over low heat or in microwave).
• Break the unsweetened chocolate into two parts and stir them into the butter.
• Stir in the softened cream cheese and the milk.
• Heat the mixture until it can be stirred smooth (over low heat or in microwave).
• Beat in the vanilla.
• Gradually beat in the powdered sugar (in 1-cup increments).
• Stir the frosting until it's smooth.
• Spread the frosting over the cookie bars, swirling it into marshmallows.
• Cool the pan until you can handle it without potholders.
• Slip it into the fridge for 1 hour.
• To serve, cut the bars into 32 pieces.