Lets Have A Fiesta Cookie Bars Recipes

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SHEET PAN CHOCOLATE CHIP COOKIE BARS



Sheet Pan Chocolate Chip Cookie Bars image

All the flavor you love from our chocolate chip cookies - made in one single batch. No scooping or rolling required. Perfectly thick, chewy, chocolatey cookie bars made to feed a crowd.

Categories     Dessert

Yield 24

Number Of Ingredients 9

1 cup butter
1 1/4 cups brown sugar
3/4 cup sugar
1 Tablespoon vanilla extract
2 eggs
2 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups mini semisweet chocolate chips, divided

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, cream together butter, brown sugar and sugar.
  • Add vanilla and eggs and combine.
  • Fold in flour, baking soda and salt.
  • Mix in 2 cups of mini chocolate chips.
  • Spray a 18"x13" sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan.
  • Sprinkle remaining 1/4 cup chocolate chips on top.
  • Bake for 20-25 minutes or until middle is set up and edges are golden brown.
  • Let cool and cut into squares.

Nutrition Facts : Servingsize 1 serving, Calories 6188 kcal, Fat 307 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 872 g, Sugar 0 g, Protein 70 mg

FIESTA FUDGE COOKIES



Fiesta Fudge Cookies image

Prize-Winning Recipe 2007! Here's a must-have, great-looking, fudgy candy cookie for any cookie tray.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 60

Number Of Ingredients 6

1/3 cup butter or margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 teaspoon ground cinnamon
60 white and chocolate-striped candy drops or pieces, unwrapped

Steps:

  • Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
  • Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
  • Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
  • Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 10 g, TransFat 0 g

LET'S HAVE A FIESTA - COOKIE BARS



Let's Have a Fiesta - Cookie Bars image

A nice twist on traditional lemon bars.

Provided by Daily Inspiration S @DailyInspiration

Categories     Cookies

Number Of Ingredients 12

BASE:
1 1/4 cup(s) a. p. flour
1/2 cup(s) powdered sugar
1 cup(s) softened butter, unsalted
FILLING
4 eggs
1 1/2 cup(s) sugar
1/4 cup(s) a. p. flour
1/2 teaspoon(s) baking powder
1/3 cup(s) frozen margarita mix, thawed
2 teaspoon(s) lime zest
1 tablespoon(s) powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Combine the base layer ingredients and use your mixer or food processor until crumbly. Press mixture into the bottom of an ungreased 13 x 9 inch pan. Bake for 20-25 minutes until light brown.
  • Beat eggs in a large bowl and add sugar, flour and baking powder - mix well. Add thawed margarita concentrate and lime zest. Mix well.
  • Pour filling over the warm base and bake an additional 18-22 minutes or until golden brown and filling is set.
  • Cool bars until completely cooled. Prior to serving, sprinkle the tops of the bars with the tablespoon of powdered sugar. Use a small sieve to ensure even coverage. Cut into bars and enjoy.

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