Wednesday, October 23, 2013

Recipe Review: Chocolate Chip Cookie Dough Bars

My husband loves cookie dough. My daughter loves cookie. I had to make this recipe when I found it on Pinterest. It's a must try, and please, notice there are only two pieces in the picture. . . Two pieces out of a batch that made roughly 15 2x2 inch servings.

Changes I made: Semi-sweet chocolate chips melted with extra chunky Skippy peanut butter as the topping. I also cut back chocolate chips in the dough by 1 cup and replaced with Kraft's Caramel bits.


1/2 c. butter
3/4 c. brown sugar
1 tsp vanilla
2 cups flour
1 (14 ou.) sweetened condensed milk
1 cup mini semi-sweet chocolate chips
1 cup Kraft caramel bits


1/2 cup Skippy extra crunchy peanut butter
1/2 cup semi-sweet chocolate chips

Spray 8x8 inch pan or round cake pan with non-stick spray. 

Cream butter and sugar together until light and fluffy (will be slightly grainy in final product. Using 10x would probably solve that problem). Add vanilla and mix in flour and sweetened condensed milk, alternating. Stir in chocolate chips and caramel bits. Smooth into prepared pan and chill until firm (1-2 hours, or cheat and put it in the freezer!)

In microwavable bowl, melt peanut butter and chocolate chips until smooth and spread over top of chilled dough. Chill again until topping is set, or just pass out the spoons and tell everyone to dig in. 

Original recipe here:

Moore enjoys life in the historically rich Cumberland Valley where traffic jams are a thing of the past and there are only two stoplights in the whole town.
She is author of the LaTisha Barnhart Mystery series as well as new historical romance release "A Heartbeat Away" set in Sharpsburg, Maryland during the Battle of Antietam and featuring a quilt. . .with a hidden message.

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