Triple Chip Bars Recipes

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SOFT-BAKED TRIPLE CHOCOLATE CHIP COOKIES



Soft-Baked Triple Chocolate Chip Cookies image

Soft, thick, and puffy chocolate chip cookies with extra chocolate! The cornstarch is the secret to their softness.

Provided by Sally

Categories     Cookies

Time 1h45m

Number Of Ingredients 12

3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons cornstarch (cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (90g) semi-sweet chocolate chips
1/2 cup (90g) white chocolate chips
1/2 cup (100g) Sno-Caps (or any kind of chocolate chips)

Steps:

  • In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips, white chocolate chips, and Sno-Caps and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
  • Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
  • Cookies stay fresh covered at room temperature for up to 1 week.

TRIPLE-LAYER COOKIE BARS



Triple-Layer Cookie Bars image

My family just loves these chewy chocolate and peanutty bars. They're perfect for dessert and snacks. I make them whenever I get a craving for something sweet and special. -Diane Bradley, Sparta, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-3 dozen.

Number Of Ingredients 13

1-1/4 cups all-purpose flour
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
2 large eggs
TOPPING:
1 package (7 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1/2 cup creamy peanut butter

Steps:

  • In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan. , Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned. , Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars.

Nutrition Facts : Calories 290 calories, Fat 16g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 155mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

BLONDIES



Blondies image

These Blondies are thick, chewy, and made with three types of baking chips, including chocolate chips, white chocolate chips, and butterscotch chips.

Provided by Lauren Allen

Categories     Dessert

Time 40m

Number Of Ingredients 11

10 Tablespoons butter (, melted)
2 cups light brown sugar (, packed)
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips ((or milk chocolate chips))
1/2 cup white chocolate chips*
1/2 cup butterscotch chips*

Steps:

  • Preheat oven to 350 degrees F. Grease a 9x13-inch pan with cooking spray or line with parchment paper.
  • Mix together the melted butter and brown sugar. Add the eggs and vanilla and mix.
  • Add the flour, baking powder, baking soda and salt and mix just until combined.
  • Stir in the baking chips.
  • Bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for about 20 minutes before cutting.

Nutrition Facts : Calories 315 kcal, Carbohydrate 48 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 190 mg, Sugar 34 g, ServingSize 1 serving

TRIPLE LAYER COOKIE BARS



Triple Layer Cookie Bars image

Gooey cookie bars, rich with chocolate, peanut butter and coconut.

Provided by Tracy Ybarra

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 24

Number Of Ingredients 6

½ cup butter
1 ½ cups graham cracker crumbs
7 ounces flaked coconut
14 ounces sweetened condensed milk
12 ounces semisweet chocolate chips
½ cup creamy peanut butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In one 13x9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
  • In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 18.3 g, Cholesterol 10.2 mg, Fat 13.6 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 7.8 g, Sodium 108.8 mg, Sugar 12.9 g

TRIPLE-CHIP BARS



Triple-Chip Bars image

These bar cookies take decadence to a new level by combining the flavors of peanut butter, chocolate and nuts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 32

Number Of Ingredients 7

1/2 cup butter or margarine
1 1/2 cups crushed teddy bear-shaped chocolate graham snacks, about 2 cups uncrushed
1 cup peanut butter chips
1 cup white baking chips
1 bag (6 ounces) semisweet chocolate chips (1 cup)
1/2 cup chopped salted peanuts
1 can (14 ounces) sweetened condensed milk

Steps:

  • Heat oven to 350°F.
  • Melt butter in rectangular pan, 13x9x2 inches, in oven. Stir in crushed graham snacks; press evenly in bottom of pan.
  • Sprinkle peanut butter chips, white baking chips, chocolate chips and peanuts over crumb mixture. Drizzle condensed milk over top.
  • Bake 25 minutes. Loosen bars from sides of pan while warm. Cool completely, about 30 minutes. For 32 bars, cut into 8 rows by 4 rows.

Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 105 mg

DOUBLE CHIP BARS



Double Chip Bars image

"Our two children love these sweet, rich dessert bars," writes Victoria Lowe of Lititz, Pennsylvania. "They go together so quickly that I can even make them on hectic days."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 5

1/2 cup butter, melted
1-1/2 cups graham cracker crumbs
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup peanut butter chips

Steps:

  • Place butter in a 13-in. x 9-in. baking pan. Sprinkle the cracker crumbs evenly over butter. Pour milk evenly over crumbs. Sprinkle with chips; press down firmly. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.

Nutrition Facts : Calories 140 calories, Fat 8g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 74mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CHIP COOKIE BARS



Chocolate Chip Cookie Bars image

Chocolate, butterscotch, and white vanilla baking chips join forces to become a tasty triple threat in this easy-to-make recipe for chocolate chip cookie bars. These cookie bars only need five ingredients and take just about ten minutes to prep, but you would never guess they are this easy to make by how good they taste! Take out your 9X13 pan and make sure you have a Betty Crocker™ chocolate chip cookie mix handy. Now, get ready for some Betty inspiration! You can either make these easy chocolate chip cookie bars as directed, or easily substitute in colored baking chips or M&Ms for a more festive twist on this easy and delicious recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 4

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
1/2 cup butterscotch chips
1/2 cup white vanilla baking chips

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Stir in butterscotch chips and white vanilla baking chips. Using floured fingers, evenly press dough in pan.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container at room temperature.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 15 g, TransFat 0 g

TRIPLE-COOKED CHIPS



Triple-Cooked Chips image

Provided by Heston Blumenthal

Categories     Potato     Vegetable     Side     Root Vegetable     Deep-Fry

Yield Serves 6

Number Of Ingredients 3

1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)
Groundnut or grapeseed oil
Sea salt

Steps:

  • Place the cut chips into a bowl under running water for 5 minutes to wash the starch off.
  • Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20-30 minutes, depending on the potato).
  • Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least 1 hour to remove more moisture.
  • Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130°C. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
  • Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don't want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)
  • Heat the oil in the deep-fat fryer or deep pan to 180°C and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with sea salt.

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