Easy Chocolate Chip Pan Squares Recipes

CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat together the butter, vanilla and sugar until light and fluffy. Sift together the salt and flour and mix into the butter mixture. Fold in the chocolate chips and nuts. Mix until well blended. Press batter into a 15x10 inch jelly roll pan.
• Bake 20 minutes or until golden brown. Cut into bars and let cool in pan on wire rack.

SHEET PAN CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter, brown sugar and sugar.
• Add vanilla and eggs and combine.
• Fold in flour, baking soda and salt.
• Mix in 2 cups of mini chocolate chips.
• Spray a 18"x13" sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan.
• Sprinkle remaining 1/4 cup chocolate chips on top.
• Bake for 20-25 minutes or until middle is set up and edges are golden brown.
• Let cool and cut into squares.

CHOCOLATE CHIP SQUARES

Steps:

• In medium-size bowl,cream butter with brown sugar.
• Add white sugar and cream again.
• Add egg and vanilla and beat well.
• Measure in flour, soda and salt.
• Stir until well blended.
• Add chips and nuts stirring to combine.
• Scrape into 9X9 inch pan.
• Bake in 350*F oven for 25 to 30 minutes until set and a nice brown color.
• When cool cut into squares.

CHOCOLATE CHIP COOKIE BARS

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.

EASY CHOCOLATE CHIP PAN SQUARES

Steps:

• Combine margarine and brown sugar and beat well.
• Mix in vanilla and flour.
• Then add chocolate chips.
• Spread onto lightly greased 9x13 pan and pat down gently.
• Bake 10-12 mins or until light brown at 350°F.

CHOCOLATE SQUARES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cook chopped dates and water over low heat until soft. Set aside.
• Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture.
• Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 - 15 minutes)

CRISPY CHOCOLATE SQUARES

Steps:

• In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.

CHOCOLATE CHIP COOKIE BARS

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.