Bake Bar Cookies Now: 7 Stupendous Recipes

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Stop scooping out rounded teaspoons of dough and start spreading that cookie out into bar form. Not only is it a method anyone who loves thick, chewy cookies needs to try, but it’s for anyone who wants to save time and bake the whole batch at once. Here you’ll find 7 bar cookie recipes loaded up with chocolate, nuts, jams, and a host of other sweet ingredients that will help you create a delicious dessert.

Source: iStock

Source: iStock

1. Rocky Ledge Bars

Martha Stewart had loaded up cookie bars with marshmallows, toffee, caramel, and chocolate to create a decadent dessert no one will pass up. It yields about 16 bars, and they will keep for a week when stored in an airtight container at room temperature.

Ingredients:

  • ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 ¼ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1½ cups packed dark-brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup miniature marshmallows
  • 1 cup semisweet chocolate, coarsely chopped
  • 1 cup white chocolate, coarsely chopped
  • 1 cup toffee chips
  • 18 soft caramel-candy cubes, coarsely chopped

Directions: Preheat oven to 350 degrees Fahrenheit. Lightly butter a 9-by-13-inch baking pan. Line with parchment paper, allowing a 2-inch overhang on the longer sides. Brush parchment with butter (not overhang.)

Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, toffee chips, and caramels.

Spread batter in prepared pan. Scatter remaining marshmallows, chocolates, butterscotch chips, and caramels on top. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes. Remove parchment, and cut into about 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week.

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