Desserts

Easy Chocolate Chip Bars

photo by:kraft

This is such an easy and delicious choc chip bar cookie! I had the taste for choc chip cookies, but didn't want to be in the kitchen scooping cookies onto baking sheets. P...read more

posted by

vanessa482

on 1/30/2009

time

prep:

5 min

total:

35 min

servings

total:

3 doz. or 36 servings, one bar each

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What You Need

cup (2 sticks) butter, softened

cup firmly packed light brown sugar

tsp. vanilla

cups flour

1/8

tsp. salt

1-1/2

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), chopped

cup PLANTERS Chopped Pecans

Make It

PREHEAT oven to 350°F. Beat butter, sugar and vanilla with electric mixer on medium speed until well blended.

MIX flour and salt in separate bowl. Add to butter mixture; mix well. Stir in chocolate and pecans. Press mixture into ungreased 13x9-inch baking pan.

BAKE 25 min. or until lightly browned. Cool completely.

Kraft Kitchens Tips

Size-Wise

A serving of this sweet treat goes a long way on chocolate flavor.

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calligal14

posted:11/19/2009

I was doubtful about other reviews. I wouldn't say they were terrible but way too buttery and floury. Similar to shortbread. I mixed dough until like pie crust. Cut ok when warm, but hardened quickly even when wrapped. I used chocolate chips and chopped walnuts. Needs either eggs or more liquid.

vanessa482

posted:1/30/2009

This is such an easy and delicious choc chip bar cookie! I had the taste for choc chip cookies, but didn't want to be in the kitchen scooping cookies onto baking sheets. Plus, I didn't have any eggs! These are so good!

a cook

posted:12/4/2008

i followed the recipie to e t and it turned out hard as a rock, uneatable and it had a very floury taste

AndreaBryant1

posted:9/10/2008

I replaced the pecans with walnuts, and used milk chocolate chips instead. Had to bake an extra 10 mins, but i'm no longer allowed to attend family functions without them and there are never leftovers!

a cook

posted:5/13/2008

I was wary after reading the other reviews, but I thought they came out well and tasted great! I had to cook them about an additional 10 minutes to get a good consistency but after that they were not too crumbly

a cook

posted:5/8/2008

a cook

posted:3/27/2008

I picked this recipe because I didn't have enough chocolate or any shortening to make the standard chocolate chip cookie recipe. While these are okay, they are very very greasy. And I didn't really taste the chocolate as much as I tasted butter and brown sugar. These seemed overly sweet to me.

LoriB607

posted:10/15/2007

I used the recipe from the magazine which instructed you to pat the dough into a 15 x 10 pan. The bars turned out very thin and greasy. The 13 x 9 pan would probably help, but I'm not going to risk it!

tralen33

posted:9/24/2007

These came out good in the pan specified. They are a thinner type of bar, but adequet. Over all they came out very good, surprising after using so little ingredients.

tarah14

posted:7/25/2007

These are very good and have a different taste from standard chocolate chip bars since there are no eggs. I did substitute chocolate morsels and it worked fine and less mess. The only problem is cutting them out without crumbling. Once you get the edges out, it gets easier.