Easy Loaded Cookie Bars Food

EASY LOADED COOKIE BARS

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9X13 glass pan with PAM or grease lightly with shortening.
• 2. In a large bowl combine cake mix, eggs and melted butter. Stir just to combine.
• 3. Add chips, nuts and coconut, mix just to combine- don't over mix.
• 4. Place batter in pan and push into place, I find it easier using my hands. Even the dough out in the pan.
• 5. Bake 20-23 minutes until golden brown, do not undercook! Cool completely, cut into squares to serve.

CHOCOLATE CHIP COOKIE BARS

Steps:

• Position the rack in the middle of the oven and preheat to 350 degrees F.
• Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.

LOADED COOKIES IN A COOKIE BAR

Steps:

• Preheat oven to 350°F; grease a 9x13 baking pan.
• In a large bowl, cream together butter and sugars until smooth.
• In a medium bowl, whisk together flour, oats, baking powder, cinnamon and salt. Set aside.
• Beat in eggs into butter mixture, one at a time for a minute for each. Then, stir in the vanilla extract and water.
• Gradually mix in the flour mixture until well blended.
• Fold in both types of chocolate chips and chopped nuts.
• Spread 1/2 of cookie dough evenly into greased baking pan. Next, sprinkle dough with cookie crumbles. Then, spread the remaining dough over crumbles.
• Top with candy pieces and place in oven to bake for 30-35 minutes.
• When done, cool completely on wire rack before removing from pan and cutting into bars.

LOADED REESE'S COOKIE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray.
• In large bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms. Stir in 1/2 cup of the peanut butter chips and the sprinkles.
• Using a metal spatula, evenly spread dough in pan. Sprinkle candies over top.
• Bake 22 to 26 minutes or until set around edges. Cool 30 minutes.
• In small microwavable bowl, microwave remaining 2 tablespoons peanut butter chips uncovered on Medium (50%) 1 minute; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Spoon melted chips into small resealable freezer bag; partially seal bag. Cut off small corner of bag; squeeze to drizzle over top of bar. Let stand about 1 hour or until drizzle is set. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.

EASY CAKE MIX BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, egg, milk and oil (mixture will be thick). Stir in baking chips and jimmies. Spread into a greased 15x10x1-in. baking pan., Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars. Freeze option: Freeze bars in freezer containers. To use, thaw in covered containers before serving.

LOADED M&M OREO COOKIE BARS

Steps:

• Preheat oven to 350°. Line an 8-in. square baking pan with foil, letting ends extend up sides of pan; grease foil., In a large bowl, whisk egg, brown sugar, butter and vanilla until blended. If desired, add baking soda and salt to flour; add flour to brown sugar mixture. Stir in chopped cookies., Spread into prepared pan; sprinkle with M&M's. Bake 25-30 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars. Store in an airtight container.