Chocolate chip cookie bars
I’ve been in a big cookie bar mood lately. They’re just so much easier than making cookies. No need to portion dough, bake, wait, and repeat it all over and over. You just throw all the dough into a pan and 15 minutes later you’re all set. In fact, growing up I almost preferred chocolate chip cookie bars over cookies.
These bars have a good amount of chocolate chips in them, which is awesome.
Chocolate Chip Bars – from My Baking Adventures, originally from Cookie Madness
8 oz regular salted butter (2 sticks) – I used unsalted butter
1 1/4 cup granulated sugar
1 cup of brown sugar, packed
4 large eggs
1 tablespoon of pure vanilla extract
3 1/2 cups all purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt (optional) – I added the salt
2 (12 oz) packages of semi-sweet chocolate chips
2 cups chopped pecans (optional) – I omitted the pecans
Cream the butter and sugars, beat in the eggs and vanilla.. Combine the dry ingredients and blend in. Add chips and nuts. Spread in a greased 15x 10 inch baking pan. Bake at 350F for 15-20 minutes. Cool and cut into bars.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Seriously how cute are these? They looks awesome!
This is a good idea! I make the same kind of idea but with hershey’s kisses. If you are able to get the square pretzels (snyders makes them… their shape is called butter snaps or something like that) you top them with a hershey kiss. Then you pop them in the oven on 200 degrees for a few minutes. You will know they are done when the chocolate looks shiny. After that, you can either press down the kiss a bit to join it with the pretzel, or top the pretzel with another pretzel to make a pretzel and chocolate sandwich. They are yummy and super easy! 🙂
This is, quite possibly, the worst recipe I’ve ever made. The only redeeming quality about this is the taste.
So, the first issue is that there was WAY too much liquid in the cake batter. This is where everything went to hell. I decided to make these in cupcake form since I didn’t have round cake pans. The cake crumbled as I attempted to remove the cupcake wrappers.
Next, the marshmallow filling. This was literally the worst trying to put sticky filling into a crumbly cake.
For my surviving cakes that didn’t crumble to death, I attempted to cover in ganache. The ganache was too dang thick for this delicate cake.
So, as I sit here on Christmas eve writing this review, I have toppling, crumbly ding songs sitting in my freezer as I make my last attempt to save these monstrosities.
Afterwards, I will promptly burn your recipe and enjoy it.
I am sure you are a very wonderful person and meant no I’ll will, but this recipe must be destroyed.