Easy Six Layer Cookie Bars No Stir Bars Recipes

Steps:

• In a large bowl, cream butter and sugar until fluffy.
• Add eggs, one at a time, mixing after each egg. Mix in vanilla.
• In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix just until combined.
• Spread on a greased, rimmed baking sheet (I use a 13x18x1" pan/cookie sheet). The dough will be just like cookie dough- heavy and sticky- so it's best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.
• Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Let cool completely.
• Mix together cream cheese, powdered sugar, and vanilla. Beat until smooth, then fold in the Cool Whip and stir well. Spread cream cheese layer over cooled sugar cookie bars.
• Place in the fridge for about 30 minutes to let the cream layer set up. Top with fresh strawberries, cut, and serve.
• I learned that these look the best if you put the strawberries on right before serving, otherwise the juice from the strawberries can tint your cream layer pink.
• Store leftovers in the fridge.

Steps:

• Heat oven to 350°F
• Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, butter and egg until soft dough forms.
• Press dough in bottom of pan using floured fingers.
• Bake 15 minutes.
• Sprinkle with butterscotch chips, chocolate chips, coconut and walnuts.
• Drizzle evenly with condensed milk.
• Bake 30 to 35 minutes or until light golden brown.
• Cool completely, about 2 hours.
• For bars, cut into 9 rows by 4 rows.

Steps:

• Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, sprinkle crumbs, then coconut, then chocolate chips, then nuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting.

Steps:

• Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
• Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
• Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• Make sugar cookie dough as directed on pouch for drop cookies. Stir in 1/4 cup of the candy sprinkles. Press dough evenly in bottom of pan.
• Make double chocolate chunk cookie dough as directed on pouch. Drop dough by spoonfuls over sugar cookie dough. Using metal spatula, evenly spread dough to cover sugar cookie dough layer. Sprinkle remaining 2 tablespoons candy sprinkles over top.
• Bake 30 to 34 minutes or until toothpick inserted in center comes out clean and edges are set. Cool completely on cooling rack, about 2 hours.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag. Squeeze bag to pipe over top of bar.
• Let stand about 2 hours or until chocolate is set. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.

Steps:

• Heat oven to 350 degrees F.
• Pour melted butter into a 13x9-inch baking pan.
• Spread graham cracker crumbs evenly across the pan.
• Add your layer of chopped walnuts, then milk chocolate chips, butterscotch chips, and white chocolate chips. Pour condensed milk over all the layers, covering everything entirely.
• Top with coconut.
• Bake for 15-20 minutes, or until the top is a light golden brown.

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan. , Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned. , Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
• Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
• Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.

Steps:

• Preheat oven to 350° degrees Fahrenheit.
• Melt butter; pour into the bottom of a 9 by 12 baking pan.
• Pour graham cracker crumbs over butter; pat down.
• Add the chocolate chips, butterscotch chips, pecans, and coconut in the order listed, sprinkling in an even layer.
• For the final layer, pour the can of sweetened condensed milk over the entire top.
• Bake at 350 degrees Fahrenheit for 25 to 30 minutes until top is nice and and golden.
• Cool completely and cut into bars.
• ** Tip:" I go to my local Dollar Tree store and buy the Aluminum sheet pans they have there. They are not quite 9X12 but something like 11 ½ x 2inches deep. They work wonderfully.