Super Easy Chocolate Bar Cookies Recipes

Steps:

• 1. HEAT oven to 350°F and line an 8-inch square baking pan with foil, extending foil over edge of pan. Spray with no-stick cooking spray.
• 2. In large bowl, with electric mixer, BEAT; butter, brown sugar and sugar, until creamy.
• 3. Beat in egg and vanilla until smooth.
• 4. Stir pancake mix and 3/4 cup graham cracker crumbs in medium bowl. Gradually stir into sugar mixture until combined. Press evenly into bottom of prepared pan.
• 5. BAKE 10 to 12 minutes or until set.
• 6. Top with a layer of chocolate chips and a layer of marshmallows. Sprinkle 1/4 cup graham cracker crumbs over top.
• 7. BAKE 5 to 7 minutes or until marshmallow are puffy.
• 8. Cool completely. Remove from pan using edges of foil. Cut into bars with a serrated knife dipped in water. Separate bars immediately after cutting.
• 9. Nutritional Information Per Serving: Serving Size (1 bar of 16), Calories 180 (Calories from Fat 60), Total Fat 6g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 20mg, Sodium 170mg, Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 19g), Protein 2g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 4%, Iron 4%.

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Spread dough evenly in pan. Bake 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes on cooling rack.
• In 2-quart saucepan, heat caramels, milk and 3 tablespoons butter over medium heat 7 to 10 minutes, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in salt. Spread over warm cookie base.
• In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Drizzle over top of bar. Refrigerate about 2 hours or until set.
• Cut into 5 rows by 5 rows. Store covered in refrigerator.