Snickers Cheesecake Bars
20 Oreo cookies, crushed in food processor
5 Tablespoons butter, melted
16 ounces cream cheese, room temperature
1/4 cup sugar
2 teaspoons vanilla extract
13 fun size snickers, chopped (about 1.5 cups total)
1/3 cup chocolate chips, optional
(optional:melted chocolate chips to drizzle on top)
Preheat oven to 350. Line a 8×8 pan with nonstick foil leaving an overhang on the sides.
For the crust: Stir the cookie crumbs and melted butter together. Press into the pan. Bake for 9-10 minutes. Cool.
For the filling: Beat cream cheese, egg, sugar, and vanilla extract until creamy, about 3 minutes. Fold in the Snickers and spread the mixture over the cooled crust. Top with chocolate chips. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. Cool for 30 minutes and then chill in fridge at least 3 hours. Cut into squares and drizzle with melted chocolate chips, if desired.
Adapted from Sally’s Baking Addiciton
I think chocolate chip cookies are my favorite kind of cookie. I have never met one I didn’t like. Adding brownie chunks into a chocolate chip cookie though? Well, that takes the cookie to a whole new level….and I mean that in the most scrumptious way! I used 4 Fairytale brownies in this recipe. They are just spectacular so if you can get your hands on a few, I would. Otherwise, you could go ahead and bake up some of your own!
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chocolate chips
2 cups cubed prepared brownies (OR 4 Fairytale Brownies)
1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or silpat liner.
2. Place butter and sugars into the bowl of a stand or electric mixer, beating until light and fluffy. Add eggs and vanilla, beating until well combined.
3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with chocolate chips and brownie chunks until just combined.
4. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1-inch apart. Bake for 9 to 11 minutes until cooked through. Let cool for 5 minutes before transferring to cooling rack.
Makes 3 dozen cookies
Adapted from Picky Palate
I was craving cookies one day but didn’t have the time to bake several batches, so I broke out this recipe and wow! They were so delicious. It’s probably the cup of butter, right? Right. I thought they’d taste just like regular cookies in bar form, but they were different. Dense, great flavor and the butter/ brown sugar combination bakes an almost toffee-like crust on the bottom. It’s heavenly. These disappeared in record time in our house!
Easy Chocolate Chip Bars
Adapted from a recipe in Kraft Food & Family magazine, years ago!
Yields 36-40 squares
- 1 cup (2 sticks) softened butter
- 1 cup firmly packed brown sugar
- 1 tsp vanilla
- 2 cups flour
- 1/4 tsp salt
- 1 cup chocolate chips (we used half and half, butterscotch and semi-sweet chips- yum!)
- 1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F.
Beat butter, sugar and vanilla until well blended. Add in flour and salt. Mix until blended.
Stir in chocolate chips and nuts.
Press mixture into a 15x10x1 inch pan. (I used a Bakers Quarter sheet and it worked perfectly!)
Bake 20-25 minutes, until edges are lightly browned. Cool 5 minutes and cut into squares.
Enjoy with a glass of milk!
I pressed the dough into the cookie sheet using my hands, then flattened it more evenly with the back of my measuring cup.