cookie bar

Snickerdoodle Cheesecake Bars

(8-oz.) blocks cream cheese,

c. sugar

eggs

pure vanilla extract

kosher salt

c. all-purpose flour

baking soda

cinnamon

c. (1 1/2 sticks) unsalted butter, melted

c. packed brown sugar

cinnamon sugar,

My favorite chocolate chip cookie recipe made into a gooey bar. This bar cookie is off the hook amazing - gooey, chocolatey, and perfect!

Chocolate Chip Cookie Gooey Bars

unsalted Challenge Butter

sugar

brown sugar

vanilla extract

all-purpose flour

salt

mini chocolate chips

sweetened condensed milk

Hershey bar (or smaller bars to make that same size)

Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.

Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.

While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.

Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely.  Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.

Line a 9x13” baking pan with foil and spray with cooking spray for easy removal.

Press half the cookie dough in the prepared pan. Pour sweetened condensed milk over the top of the bottom layer (be careful to leave about 1/4” edge around the pan so the milk doesn’t touch the foil), then break up the chocolate bar and drop pieces over the top. Break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.

Refrigerate pan for 30 minutes.

Preheat oven to 350°F. Bake for about 30-35 minutes until the tops of the bars start to get golden brown. Cool completely before slicing into bars.

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Gooey Chocolate Chip Cookie Bars are worth every calorie! These easy cookie bars start with the best chocolate chip cookie recipe and are filled with gooey chocolate and sweetened condensed milk. They're a gooey bar from heaven!

Gooey Chocolate Chip Cookie Bars

Salted Caramel Butter Bars are a buttery shortbread filled with creamy salted caramel! A MUST MAKE!

Salted Caramel Butter Bars

salted butter, room temperature

all purpose flour

milk

vanilla

Preheat oven to 325°. Coat a 9&#215;13 baking dish with nonstick spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add in the flour, mixing until a soft dough forms.

Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in refrigerator.

Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.

While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

Once the caramel is melted add in your ½ teaspoon of vanilla and stir until combined.

Pour the caramel filling over the cooled crust. If you are going to salt the caramel sprinkle it on caramel layer now.

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 &#8211; 30 minutes.

Let cool completely before cutting into squares.

To Make the Filling:

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Cookies and Cups – Salted Caramel Butter Bars

These blackberry pie bars taste just like blackberry pie! With plenty of buttery crumbs and blackberries, you'll love these easy blackberry crumb bars!

Blackberry Pie Bars

unsalted butter, melted

lemon

flour

tsp baking soda

tsp salt

Tbsp arrowroot starch (or 1 1/2 Tbsp cornstarch)

blackberries,

lemon juice

Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, vanilla, and lemon zest until combined.

Whisk together flour, baking soda, salt, and cinnamon in a medium bowl; add to butter mixture and fold in until incorporated. Reserve 3/4 cup of dough for topping (keep chilled); press remaining dough evenly into bottom of prepared pan. Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.

For the filling, combine sugar, salt, and arrowroot starch in a medium bowl. Add blackberries, lemon zest, and juice, tossing gently to combine. Spoon mixture over cooled crust and crumble reserved dough over filling.

Bake for another 40 to 44 minutes, or until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.

These were delicious!  Next time I will add more blackberries.

I made this for dinner last night. My son in law (who is a chef) said it was the nicest pudding he’d had in ages. I shall make it again but will reduce the sugar in the filling quite a lot. In the UK we don’t like our food as sweet as in the USA.

I am very pleased to have a new blackberry recipe though; I pick loads in the late Summer, freeze them and then use them all winter in pies. Free pudding ( well almost) what could be better.

These bars turned out so well!  I used gluten free flour with no issues. The touch of lemon in these really makes it.

Absolutely delicious bars! I used half blackberries, half blueberries.

The most delicious bars and perfect with vanilla ice cream!

These were great!  I cut the sugar to about 2/3 of what the recipe called for and added about an extra cup of blackberries. Will definitely make again.

Amazing Salted Caramel Chocolate Chip Cookie Bars, with gooey caramel centers. This cookie bar recipe is so delicious, everyone will be asking for the recipe.

Salted Caramel Chocolate Chip Cookie Bars

unsalted butter, (softened)

chocolate chips

condensed milk

caramels, (unwrapped)

flaked sea salt

Preheat the oven to 350 degrees F. Line a 9x13-inch baking dish with foil and liberally coat with nonstick cooking spray.

In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.

Turn the speed to low and add the flour. Beat to combine, then mix in the chocolate chips.

Press half of the cookie dough into the bottom of the prepared baking dish.

In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.

Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. Bake the bars for 25-30 minutes, until the center is just set.

Sprinkle with sea salt flakes and allow the bars to cool completely. Then lift the bars out of the pan by the edges of the foil and cut. Store in an airtight container at room temperature for up to 3 days.

https://content.jwplatform.com/videos/1onetAoK.mp4

Salted Caramel Chocolate Chip Cookie Bars - with gooey caramel centers, this cookie bar recipe is so delicious, everyone will ask for the recipe.

Cookies &amp; Cream Dream Bars

(16 oz) package Oreos

marshmallows

butter

Line an 8x8 baking dish with foil or parchment paper.

Place Oreos in a food processor or blender and pulse until evenly ground.

Add marshmallows and butter to a large, microwave safe bowl, and microwave until butter is melted and marshmallows are soft and puffy.

Fold in crushed Oreos until well combined. Scoop mixture into baking dish and let set, about 10 minutes.

Remove from dish with edges of foil or paper. Cut into squares, serve and enjoy!

Make these gluten free cookie bars for a monster cookie-inspired dessert that’s super easy to prepare and allergy-friendly, too!

Gluten Free Monster Cookie Bars Recipe

coconut oil butter

almond butter or other nut/seed butter

coconut sugar

egg (1 Tablespoon flax meal mixed

(115 to 120 grams) fine blanched almond flour

dark chocolate gems (see notes)

rolled oats

Preheat the oven to 350°F. Line an 8&#215;8 baking pan with parchment paper and set aside.

In a large mixing bowl, combine the coconut oil, almond butter, sugar, flax egg and vanilla.

In a medium-sized mixing bowl, whisk together the almond flour, oat flour, baking soda and salt until there are no clumps. 

Working in batches, gently add the dry ingredients to the wet ingredients. Mix together until combined. The batter will be thick like cookie dough. If it’s too dry, add 1 Tablespoon milk and mix again. 

Fold in the chocolate chips and chocolate gems and optional gluten free rolled oats.

Press the batter evenly into the prepared baking pan and bake for 20 to 25 minutes, or until lightly browned and center comes out clean with a toothpick.

Let the pan cool for 10 minutes then place the bars in the fridge to set for 10 minutes. Slice into 12 to 16 squares.

Store the bars in an airtight container on the counter for 5 to 7 days or in the fridge for 10 to 12 days.

Carmelitas are easy to make bars that feature chocolate, chewy oats, and plenty of homemade caramel!

Carmelitas

brown sugar (packed)

Tablespoon vanilla extract

¼ cup rolled oats or old fashioned oats

salt (divided

caramel squares

heavy cream

Preheat the oven to 350 °F (177 °C). Line and grease an 8X8 inch baking pan. (I use parchment paper because the caramel mixture is very sticky and can make the squares very difficult to remove.)

Melt the butter in a large microwave safe bowl. Once this is melted, whisk in the brown sugar and vanilla.

Stir in the flour, oats, baking soda and ¼ teaspoon salt.  I like to use a pastry cutter to crumble it together well. You may also use a fork.

Press about half of this mixture into the prepared baking pan. Bake this for 10 minutes.

While this is baking, prepare the filling. Place the caramels, cream, and ¼ teaspoon salt into a large microwave-safe bowl. Stir them together. Heat on high power for 1 minutes. Stir again. Heat again for 1 minute and stir until the mixture is smooth. (Only heat as needed to get the mixture smooth otherwise it may seize.)

When the crust is finished baking, evenly sprinkle the chocolate chips over it.

Then pour the caramel sauce over the chocolate layer.

Next, cover this with the remaining crust mixture. (Use your hand to sprinkle it on and then just tap it down lightly.)

Place the baking pan back in the oven and bake for another 15 minutes or until lightly browned.

Remove the pan to a wire rack and then allow to cool completely before slicing. (The caramel will all run out if you try to slice the bars while hot.) If you leave them at room temperature, you will probably have to allow them to set overnight. Or you may place the baking pan in the fridge for at least 3 hours.

So good! Took these to a dinner party and they were a huge hit! I could not find  soft candies so I used a jar and a half of smuckers salted caramel sauce. Amazing!

I made this recipe for Christmas cookies. They turned out amazing!  I saw a similar recipe but instead of caramel you make a cinnamon sugar filling. With a cinnamon icing. I wonder if that would work for this recipe.

I absolutely love these. I am going to make them again but realized I only have unsalted butter. How much salt would you recommend I add to the crust to make up for that?
Thank you!

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”Cookies

If you love s&#039;mores, you&#039;ll adore these S&#039;mores Cookie Bars! Enjoy the classic campfire treat in a whole new way with sweet marshmallow, rich chocolate, and buttery graham cracker cookie. It&#039;s the ultimate indulgence for any sweet tooth!

Top 10 cookie bar recipes from across the web

The most viewed cookie bar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Snickerdoodle Cheesecake Bars

Chocolate Chip Cookie Gooey Bars

Salted Caramel Butter Bars

Blackberry Pie Bars

Salted Caramel Chocolate Chip Cooki...

Cookies & Cream Dream Bars

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Carmelitas

Salted Caramel Butter Bars

S'mores Chocolate Chip Cookie Bars

Top 10 cookie bar recipes from across the web

The most viewed cookie bar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Snickerdoodle Cheesecake Bars

Chocolate Chip Cookie Gooey Bars

Salted Caramel Butter Bars

Blackberry Pie Bars

Salted Caramel Chocolate Chip Cooki...

Cookies &amp; Cream Dream Bars

Gluten Free Monster Cookie Bars Rec...

Carmelitas

Salted Caramel Butter Bars

S'mores Chocolate Chip Cookie Bars

The most viewed cookie bar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Cookies & Cream Dream Bars