CHOCOLATE & PEANUT BUTTER CRISPY BARS
To make a dairy-free dessert, I created chocolate peanutty bars. My kids and their friends gobble them up. I've written about it on my blog, joyfulscribblings.com. -Dawn Pasco, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 390 calories, Fat 27g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 234mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 3g fiber), Protein 9g protein.
CHAMPIONSHIP CHOCOLATE CHIP BARS
As the name suggests, you'll earn rave reviews next time these bars make an appearance on your table. Don't forget to have copies of the recipe on hand!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in 1/2 cup chocolate chips. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, combine the milk, egg, vanilla, walnuts and remaining chips. Spread evenly over hot crust. Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 53mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
EXTRA-CRISPY CHOCOLATE CHIP COOKIES
We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
CHOCOLATE CHIP COOKIE BARS
These bars offer the best of both worlds, cookie-wise: The edges are crisp and browned if you like crust, but the center cuts are extra gooey and rich.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 24 bars
Number Of Ingredients 8
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.
CRUNCHY CHOCOLATE CHIP BARS
Get the awesome taste of chocolate chip cookies without all the work! Bars are an easy shortcut to great cookie taste.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 33m
Yield 18
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Stir cookie mix, margarine and egg in medium bowl with spoon (mixture will be crumbly until soft dough forms). Stir in nuts.
- Spread dough in ungreased square pan, 8x8x2 inches.
- Bake 25 to 28 minutes or until light golden brown; cool. For 18 bars, cut into 6 rows by 3 rows.
Nutrition Facts : Calories 165, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 125 mg
CLASSIC CRUNCHY CHOCOLATE CHIP COOKIES
Make and share this Classic Crunchy Chocolate Chip Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h8m
Yield 4 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°; lightly grease two baking sheets.
- In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar.
- Beat in the egg, then the baking soda and flour.
- Stir in the chocolate chips.
- Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown.
- Remove from oven and transfer to a rack to cool.
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HERSHEY'S CHOCOLATE CRISPY BARS RECIPE | HERSHEYLAND
From hersheyland.com
Servings 24Total Time 1 hr 15 minsCategory Tags
- Butter 13x9x2-inch dish. Line base and sides with parchment paper; butter paper. Set aside. Remove wrappers from candy bars; break into sections. Combine in desired flavor amounts to get 3 cups candy bar sections. Set aside.
- Pace chocolate chips in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
- Melt butter in large saucepan over low heat. Add marshmallows, stirring to coat. As they start to melt, add melted chocolate chips; continue stirring. Gradually start to add cereal, continuing to stir. Stir in about 2-1/4 cups candy bar sections and 1 cup pretzels, mixing just until coated but not melted. Quickly press mixture into prepared dish. Immediately sprinkle remaining pretzels and candy bar sections over surface, pressing in lightly. (There will be some melting of candy bars). Cool completely.
- To serve, lift out of pan using parchment paper as handles; place on cutting board. Peel sides down; cut into squares.
CRUNCHY WHOLE GRAIN CHOCOLATE CHIP COOKIES RECIPE
From kingarthurbaking.com
4.5/5 (66)Calories 170 per servingTotal Time 45 mins
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., In a large bowl, beat together the butter, oil, sugars, vanilla, espresso powder, and salt until smooth., Beat in the vinegar, egg, baking soda, and baking powder.
- Stir in the whole wheat flour, then the chocolate chips., The dough will appear oily, and because of the quantity of chocolate chips, it won't be completely cohesive; that's OK., Drop the dough, by tablespoonfuls, onto the prepared baking sheets.
- Bake for 15 to 17 minutes, until the cookies are an even golden brown., Remove from the oven, and allow to cool for 5 minutes before transferring to a rack to cool completely., Store in a cookie jar for up to 5 days, or freeze for up to a month.
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