Pioneer Woman Chocolate Chip Bars Recipes

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BUTTERSCOTCH-PRETZEL BARS



Butterscotch-Pretzel Bars image

These cookie bars couldn't be easier! Ree's Butterscotch-Pretzel Bars will satisfy your sweet tooth in no time.

Categories     picnic     baking     dessert     snack

Time 3h35m

Yield 12 servings

Number Of Ingredients 8

Cooking spray
3 5.3-ounce boxes shortbread cookies (such as Walkers)
1 stick salted butter, melted
1 14-ounce can sweetened condensed milk
2 c. broken mini pretzel twists
1 c. salted roasted peanuts
1/2 c. butterscotch chips
1/2 c. milk chocolate chips

Steps:

  • Preheat the oven to 375˚. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Coat the parchment with cooking spray.
  • Pulse the cookies in a food processor until finely ground. Drizzle in the melted butter and pulse until the crumbs are completely coated. Press the crumb mixture evenly into the bottom of the prepared pan. Pour the sweetened condensed milk over the top and gently spread it to the edges with the back of a spoon.
  • Add the broken mini pretzel twists, salted roasted peanuts, butterscotch chips and milk chocolate chips, pressing them down gently with your hands. Bake until the bars are golden brown around the edges and beginning to pull away from the pan, 25 to 30 minutes. Let cool in the pan on a rack for at least 3 hours. Use the parchment overhang to lift the bars out of the pan. Slice with a serrated knife.

CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

I work with about three different variations of chocolate chip cookies, all of which I'll share with you, my friends, so that I won't feel so alone in

Categories     dessert

Time 35m

Yield 36 servings

Number Of Ingredients 13

1/2 c. Margarine
1/2 c. Butter, Softened
1 c. Firmly Packed Brown Sugar
1/2 c. White Sugar
2 whole Eggs
2 tsp. Vanilla Extract
2 1/4 c. Plus 2 Tablespoons, All-purpose Flour
1 tsp. (heaping) Instant Coffee Granules
1 tsp. Baking Soda
1 1/2 tsp. Salt
2 tbsp. Flax Seed, Slightly Crushed With Rolling Pin
3/4 c. Semi-Sweet Chocolate Chips
1 c. (heaping) Milk Chocolate Chips

Steps:

  • Preheat oven to 375 degrees.In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together.In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in flax seed if desired.Stir in chocolate chips.Drop balls of dough on a cookie sheet and bake for 11 to 13 minutes. Remove from cookie sheet and eat warm.Die from guilty pleasure.

CHOCOLATE CHIP CARAMEL ICE CREAM SUNDAE



Chocolate Chip Caramel Ice Cream Sundae image

A few weeks ago, after an away soccer game, my daughter and her best friend, who happens to be my best friend Hyacinth's daughter (confused yet?), lau

Categories     dessert     main dish

Time 28m

Yield 12 servings

Number Of Ingredients 15

2 sticks Butter, Softened
1 c. Brown Sugar
1/2 c. Sugar
2 whole Eggs
2 tsp. Vanilla
2 1/4 c. Flour
1 tsp. (heaping) Instant Coffee Granules
1 tsp. Baking Soda
1 1/2 tsp. Salt
8 oz. weight Chocolate Chips Or Chocolate Chunks (more To Taste!)
Ice Cream, Flavor Of Your Choice
Hot Fudge, For Drizzling
Caramel Sauce, For Drizzling
Whipped Cream
Maraschino Cherries

Steps:

  • Preheat oven to 375 degrees.Mix butter, brown sugar, and white sugar until combined. Add eggs and vanilla and mix together.In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, mixing gently after each addition. Gently mix in chocolate chips or chunks.Thoroughly grease and flour a quarter sheet pan or a 9 x 13-inch baking pan. Spread cookie dough into the pan, spreading out the surface. Bake for 15-18 minutes until done (longer if needed to make sure it's set.) Allow to cool slightly in the pan.To serve, warm the hot fudge and caramel sauces. Place a square of cookie on a plate. Top with a scoop of ice cream, followed by drizzles of both hot fudge and caramel sauces. Finish with whipped cream and a cherry.

CHOCOLATE CHIP COOKIE BARS



Chocolate Chip Cookie Bars image

My chocolate chip cookie bars are often requested at church dinners. They're tasty and easy to serve. -Barbara Witte, Irving, Texas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5 dozen.

Number Of Ingredients 11

2 cups butter, softened
1-1/2 cups sugar
1-1/2 cups packed brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon water
4-1/2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
3 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs, vanilla and water. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in chocolate chips and nuts. , Press into two greased 15x10x1-in. baking pans. Bake until golden brown, 18-20 minutes. Cool in pans on wire racks. Cut into bars.

Nutrition Facts : Calories 224 calories, Fat 13g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 133mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h20m

Yield 15 cookies

Number Of Ingredients 11

2 sticks (1 cup) salted butter, at room temperature
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 ounces good-quality semisweet chocolate, chopped into chunks
4 ounces good-quality dark chocolate, chopped into chunks
Sea salt, for sprinkling

Steps:

  • Line 3 baking sheets with parchment.
  • In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula.
  • Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.

ULTIMATE CHOCOLATE CHIP BARS



Ultimate Chocolate Chip Bars image

Make and share this Ultimate Chocolate Chip Bars recipe from Food.com.

Provided by truebrit

Categories     Bar Cookie

Time 15m

Yield 24-45 2 inch - 1 inch sized square cookies, 12 serving(s)

Number Of Ingredients 10

1 cup margarine, melted
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup nuts, chopped (optional)

Steps:

  • Mix margarine and sugars in a large bowl.
  • Add eggs and vanilla, mixing well.
  • Mix in flour, baking soda and salt.
  • Stir in chocolate chips and nuts.
  • Spread in a greased 9 x 13" baking pan.
  • Bake at 350°F for 25 minutes.
  • Allow to cool before cutting into bars.

Nutrition Facts : Calories 391.8, Fat 20.3, SaturatedFat 5.9, Cholesterol 31, Sodium 396.9, Carbohydrate 51.1, Fiber 1.4, Sugar 33.6, Protein 4

CHOCOLATE CHIP COOKIE BARS



Chocolate Chip Cookie Bars image

These bars offer the best of both worlds, cookie-wise: The edges are crisp and browned if you like crust, but the center cuts are extra gooey and rich.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 24 bars

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter
1 1/2 cups firmly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour (see Cook¿s Note)
1/2 teaspoon baking soda
1 teaspoon fine salt
One 12-ounce bag (a scant 2 cups) semisweet chocolate chips

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.

CHOCOLATE BUTTERSCOTCH CARAMEL BARS



Chocolate Butterscotch Caramel Bars image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h5m

Yield 12 servings

Number Of Ingredients 11

Nonstick cooking spray, for spraying the pan
1 1/2 cups all-purpose flour
1 1/2 cups regular or quick oats
1 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 3/4 sticks (14 tablespoons) cold salted butter, cut into pieces
Two 13.5-ounce cans dulce de leche (I used Nestle La Lechera)
About 1 cup Spanish peanuts
About 1 cup butterscotch chips
About 1 cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray.
  • Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly.
  • Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes. Allow to cool for 15 minutes.
  • Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and mini chocolate chips in generous layers.
  • Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them). If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.
  • Chill the bars for 2 to 3 hours to make them easy to slice. Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!). Serve cold or at room temperature.

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