Comida Kraft
Recipe Box

Easy Chocolate Chip Cookie Bars

Prep Time
5
min.
Total Time
35
min.
Servings

3 doz. or 36 servings, one bar each

Get in touch with your inner cookie monster and make these Easy Chocolate Chip Cookie Bars. These sweet treats are great for potlucks, parties and more!

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Size Wise

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

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

Servings

  • 3 doz. or 36 servings, one bar each

Nutritional Information

Serving Size 3 doz. or 36 servings, one bar each
AMOUNT PER SERVING
Calories 140
Total fat 9g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 45mg
Carbohydrate 15g
Dietary fiber 1g
Sugars 8g
Protein 1g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from These cookies were absolutely horrible! These cookies were absolutely horrible! When I read the recipe I noticed that there was no leavening agent. I actually called the magazine to clarify that it was in fact all-purpose flour and not self-rising. It was all-purpose. Still concerned, I used 1/2 AP and 1/2 self-rising. It seems like the people that used chips had a better experience. I think that the teeny-tiny slivers of chocolate melted, and then burned because they were so small, causing a bitter taste. Overall this was again, a horrible recipe! A word of advice that I wish I had thought of before I made this: Get online and read the reviews before you make the dish.
Date published: 2006-09-15
Rated 4 out of 5 by from I read other users' comments and knew they were coming out hard so I only baked them until they... I read other users' comments and knew they were coming out hard so I only baked them until they started to look set and lightly browned, like shortbread. I cut them while they were still warm and they turned out fantastic! It has been several hours and I put them in a ziploc when they were fully cooled and they are still soft. I will definitely make them again. I used 3 squares of chocolate and 3 oz. peanut butter chips in addition to the pecans. I like that my little boy can help make them because there is no raw egg to worry about and they would probably make good cookie dough to add to vanilla ice cream - yum!
Date published: 2006-09-07
Rated 4 out of 5 by from I've used this recipe for years. I've used this recipe for years. It is quick whnn I've needed bars in a hurry and with few ingredients. Usually I use milk chocolate chips instead of the bar chocolate and I don't put them in the dough. As soon as they come out of the oven I sprinkle the chips on top of the bar and then when melted it can be spread like frosting. Nuts can be sprinkled on top of the chocolate while still soft. My daughter just asked me for this recipe last week! The old church cookbook called them toffee bars.
Date published: 2006-10-24
Rated 1 out of 5 by from I guess I will be joining the others by saying this recipe was definitely missing an ingredient. I guess I will be joining the others by saying this recipe was definitely missing an ingredient. They were hard, flat and very disappointing. I thought about adding an egg and even got online to find other similar recipes, but decided to make them according to the magazine. I think next time I will stick to my own chocolate chip cookie recipe. It would be nice to have the CORRECT ingredients though!
Date published: 2006-09-11
Rated 1 out of 5 by from I made this recipe last weekend and was very disappointed. I made this recipe last weekend and was very disappointed. The bars were very hard and did not taste good at all. I had to throw them away! I only baked them for 18 minutes instead of 20-25. I noticed that the recipe in the magazine called for a 15x10x1-inch pan (which I used) and the online recipe calls for a 13x9-inch pan. That's the only thing that I can see that might make a difference.
Date published: 2006-10-20
Rated 3 out of 5 by from These were great when they were hot - hence the good rating instead of fair...However, once they... These were great when they were hot - hence the good rating instead of fair...However, once they cooled, they were so hard, I couldn't even bite into them. I had to reheat them in the microwave & then dunk them in milk for almost 30 seconds just to be able to bite into them. I will never make these again - give me a good ol' chocolate chip cookie any day!!!! This was a waste of ingredients
Date published: 2006-08-29
Rated 3 out of 5 by from Please provide nutrition info for your recipe. Please provide nutrition info for your recipe. Speaking of nutrition, I up'ed the nutritional value of this recipe by substituting 1/4-1/3 c whole wheat flour for the equivalent white flour, 1 c quick oats for pecans since I have a child that doesn't like nuts, and 2/3-3/4 c cooking oil for the 1 c butter. Hopefully the bars will hold their shape and not crumble to pieces.
Date published: 2006-10-20
Rated 3 out of 5 by from This was a great recipe to make with the kids. This was a great recipe to make with the kids. They loved licking the beaters. I didn't use any nuts and used semi sweet choc. chips..but came out great. I used the reccomended size of pan but only pressed the dough onto about 3/4 of it because I felt it was going to be to thin. Next time I will try a regular 9x13 size and see how that goes.
Date published: 2006-09-10
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