Super Easy Chocolate Bar Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cake mix, eggs, and vegetable oil in a bowl using an electric mixer on medium until dough is well combined; stir in chocolate chips. Drop dough by the spoonful onto a baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.

Steps:

• Preheat oven to 375°. Place Butterfinger candy bars in a food processor; process until ground. In a large bowl, cream butter and 2 cups ground candy bars until blended. Beat in eggs. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Shape into 1-in. balls; roll in remaining ground candy bars. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until tops are cracked., Immediately press a piece of candy into the center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cake mix, eggs, and oil in a bowl using an electric mixer until well blended, 1 to 2 minutes. Set aside 1/3 of the mixture; press remaining mixture into the bottom of the prepared pan to form a crust.
• Combine sweetened condensed milk, chocolate chips, and margarine in a microwave-safe bowl. Melt in the microwave in 30 second intervals, stirring and checking for completion, about 2 minutes. Pour evenly over the crust. Drop teaspoonfuls of the reserved crust mixture on top.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into bars.

Steps:

• Preheat oven 350°.
• Crust: Beat butter in mixing bowl 30 seconds Add sugar and salt, beat until combined scraping sides of bowl occasionally.
• Beat in flour, low speed until combined.
• Press 2/3 of mixture into an ungreased 9 x 13 pan.
• Filling: Combine sweetened condensed milk and chocolate in medium sauce pan, stir over low heat until chocolate is melted and mixture is smooth.
• Remove from heat. Stir in nuts and vanilla.
• Spread hot mixture over crust.
• Sprinkle remaining crust mixture over chocolate mixture.
• Bake 35 minutes or until golden.
• Cool in pan on rack, cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Process flour, sugar, and cocoa powder in a food processor until combined. Add butter and process until mixture is crumbly. Press into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until lightly browned, about 15 minutes.
• Combine condensed milk and 1 cup chocolate chips in a bowl. Microwave 1 minute. Stir; continue microwaving in 20-second intervals until chocolate is melted and mixture is smooth. Add vanilla extract and stir.
• Pour chocolate and milk mixture over the baked crust. Top with remaining chocolate chips and walnuts.
• Bake in the preheated oven until set, about 20 minutes. Let cool before cutting into 24 or 36 pieces.

Steps:

• Preheat oven to 350°.
• For CRUST, in large bowl, beat Butter with an electric mixer on medium to high speed for 30 seconds. Add Sugar and Salt; beat until combined.
• Add Flour; beat on low speed until combined. Press two-thirds of the crust mixture into the bottom of an ungreased 13x9x2-inch baking pan.
• For FILLING, in medium saucepan, combine Sweetened Condensed Milk and Chocolate Chips. Cook and stir over low heat until chocolate is melted. Remove from heat; stir in Nuts and Vanilla.
• Spread filling over unbaked crust. Sprinkle with remaining crust mixture.
• Bake for 30-35 minutes or until golden. Cool in pan on wire rack. Cut into bars.
• NOTE (as written in booklet): To cut professional-looking bars with nice even sides, let the baked mixture cool completely so the block has time to set up. For softer bars, refrigerate the baked block for a short time before cutting.

Steps:

• Melt chocolate chips.
• Stir in cheerios.
• Put blobs of chocolate cheerios onto wax paper.
• Refrigerate until chocolate is hard.
• Pick up cookie.
• Open mouth.
• Put cookie in mouth.
• Bite down.
• Chew.
• Swallow.
• Repeat steps 5-10.

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.

Steps:

• Cream the butter, peanut butter and sugars in a large bowl until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; roll in crushed Butterfinger bars. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks., Melt chocolate candy bar; drizzle over cooled cookies. Let stand until set. Store in an airtight container.