SUGAR COOKIE BARS MADE EASY
Sugar cookies made easy! All the flavor of a regular sugar cookie, less than half the work. Great for serving with a meal or just a quart of milk! You can add food coloring to the topping if you like.
Provided by Sydni
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 35
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 13x18-inch baking sheet.
- Beat white sugar and 1 cup butter together in a bowl until fluffy. Add eggs 1 at a time, mixing after each addition. Add 2 teaspoons almond extract and vanilla extract; mix well.
- Whisk flour, 3/4 teaspoon salt, and baking soda together in a bowl. Add to egg mixture and stir until just combined. Spread onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the cookie comes out clean, 10 to 15 minutes; they won't look done. Cool completely, about 30 minutes.
- Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy. Add 1 teaspoon almond extract and 1/4 teaspoon salt. Add confectioners' sugar, 1 cup at a time, mixing until combined. Add heavy cream, 1 tablespoon at a time, until frosting reaches a smooth, spreadable consistency. Spread frosting over cooled cookie bars.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 39.5 g, Cholesterol 45.1 mg, Fat 9.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 5.7 g, Sodium 149.8 mg, Sugar 25.6 g
ULTIMATE CANDY BAR COOKIES
I created these after Halloween, when I had way too much candy left over. You can make them with any mini chocolate candy, but if you use peanut butter cups, throw them in the freezer just before unwrapping so the chocolate won't stick to the paper. -Tara John, Plymouth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CANDY BAR COOKIES!
Yummy, soft cookies flavored with your favorite candy bar! Reeses Peanut butter cups, Snickers, Caramello! If you like toll house cookies, but wish they were a little softer, these are the ones for you! My daughter loved the Reese's Cups quartered into them. For folks with orthodontia or sensitive teeth, these are perfect!
Provided by shrrley
Categories Drop Cookies
Time 20m
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Cream together the butter and the sugars until fluffy, beat in the eggs and vanilla. Add the flour with the baking powder and salt mixed inches Stir until blended. Fold in gently the chopped candy bars. If desired, add a cup of chopped almonds, walnuts, pecans or other nut.
- 3. Drop on a cookie sheet in the size you wish and bake until edges are browned nicely in the middle of the oven (ten minutes or less). Transfer to a cooling rack. From here they disappeared so I can't tell you shelf life but assume these will freeze nicely and ship well.
Nutrition Facts : Calories 345.1, Fat 16.4, SaturatedFat 10, Cholesterol 75.9, Sodium 350.6, Carbohydrate 46, Fiber 0.7, Sugar 25.9, Protein 3.9
CANDY BAR SUGAR COOKIES
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugar for 3 minutes.
- Add eggs and vanilla. Beat 2 more minutes.
- In separate bowl mix together flour, baking powder, soda, cream of tarter and salt.
- Add dry ingredients to creamed mixture. Mix until incorporated.
- Stir in candy bars.
- Drop on parchment paper lined cookie sheet. Mine were about 1 1/2 inch balls.
- Bake for 8-10 minutes being careful to not over bake.
- Cool on cookie sheets then remove to wire rack.
CANDY BAR COOKIES
These cookies are hard to resist if you love candy because every bite is like finding a hidden treasure. They are fun to make and even more fun to eat. Be sure to have a glass of milk for dunking! —Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 103 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 63mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
COLORFUL CANDY BAR COOKIES
No one will guess these sweet treats with the candy bar center start with store-bought dough. Roll them in colored sugar or just dip the tops for even faster assembly. Instead of using miniature candy bars for the centers, you can also slice regular-size Snickers candy bars into 1-inch pieces. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Beat cookie dough and flour until combined. Shape 2 teaspoons dough around each candy bar. Roll in colored sugar. , Place 2 in. apart on parchment-lined baking sheets. Bake until set, 9-11 minutes. Cool on pans 1 minute. Remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 65mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CANDY BAR SURPRISE SUGAR COOKIE BARS
We hid your favorite candy bar in Betty Crocker sugar cookies for a sweet-tooth-pleasing surprise.
Provided by Deborah Harroun
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In medium bowl, mix 1 pouch of cookie mix, 1/2 cup of the butter and 1 egg with spoon until soft dough forms. Press dough in bottom of pan.
- Line up candy bars over dough, or chop candy bars and sprinkle over dough.
- Mix second pouch of cookie mix with remaining 1/2 cup butter and egg. Drop dough by tablespoonfuls over candy bars. Gently press with hands, covering candy completely and making top layer even.
- Bake 25 minutes or until golden brown. Cool completely on cooling rack. Cut into 6 rows by 4 rows.
Nutrition Facts : ServingSize 1 Serving
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- Combine sugar and butter in another bowl; beat at medium speed until creamy. Add egg yolks and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed just until mixed. Stir in 3/4 cup chopped candy bars.
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3.9/5 (11)Category BarsCuisine AmericanTotal Time 1 hr 15 mins
- Preheat oven to 350°F (177°C). Line an 8-inch baking pan with aluminum foil, leaving an overhang on the sides to lift the finished blondies out. (Or spray generously with nonstick spray.)
- Mix together flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, whisk the melted butter, brown sugar, and vanilla together until combined. Add egg and mix well. Slowly add in the dry ingredients and stir together until *just* combined. Fold in the chopped candy bars. The batter will be very thick. Spread evenly into prepared baking pan.
- Bake for 24-26 minutes or until lightly browned on top. Remove from the oven and allow to cool completely before cutting into squares. Blondies stay fresh covered at room temperature for up to 1 week.
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