Layeredpeanutbutterbarscookiemix Recipes

LAYERED PEANUT BUTTER BARS

Steps:

• Preheat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
• In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake at 350 degrees for 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
• In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cooled cookie base.
• In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

LAYERED PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
• In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
• In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

SEVEN LAYER MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
• Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
• Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

EASY LAYER BAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter or margarine in a 9x13 inch baking pan. Sprinkle the graham cracker crumbs evenly over the butter. Sprinkle on the chocolate chips and butterscotch chips. Cover with the flaked coconut. Sprinkle the walnuts on top of the coconut layer. Finally, pour the condensed milk over everything as evenly as you can.
• Bake for 30 to 35 minutes in the preheated oven. Cool, and cut into bars.

LAYERED CHOCOLATE AND PEANUT BUTTER BARS

Steps:

• HEAT oven to 350 degrees F. Spray 13 x 9-inch pan with a no-stick cooking spray. Melt chocolate chips in dry, microwave-safe bowl on HIGH (100% power) 1 minute. Stir. Microwave at additional, 10- to 15-second intervals, stirring just until chips are melted. Set aside.
• BEAT together brown sugar, peanut butter and butter in large bowl with an electric mixer, until smooth and creamy. Add egg and vanilla. Beat until well blended.
• STIR together flour, baking soda and salt. Add to peanut butter mixture. Beat just until combined. Stir in oats. Press 3/4 of dough into prepared baking pan. Spread evenly with melted chocolate. Dot chocolate layer with remaining dough.
• BAKE 24 to 26 minutes. Cool. Cut into 24 bars.

COOKIE LAYER BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• Make sugar cookie dough as directed on pouch for drop cookies. Stir in 1/4 cup of the candy sprinkles. Press dough evenly in bottom of pan.
• Make double chocolate chunk cookie dough as directed on pouch. Drop dough by spoonfuls over sugar cookie dough. Using metal spatula, evenly spread dough to cover sugar cookie dough layer. Sprinkle remaining 2 tablespoons candy sprinkles over top.
• Bake 30 to 34 minutes or until toothpick inserted in center comes out clean and edges are set. Cool completely on cooling rack, about 2 hours.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag. Squeeze bag to pipe over top of bar.
• Let stand about 2 hours or until chocolate is set. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.

LAYER COOKIES (MAGIC LAYER BARS)

Steps:

• Place melted butter in a 9 x 13 baking pan. Spread graham cracker crumbs over top. (I actually prefer to melt my butter in the microwave, mix in the graham cracker crumbs and then pat into the pan. It makes a more even bottom crust, I think.).
• Layer the coconut and chips in order given. Pour sweetened condensed milk over all. Top with nuts. DO NOT mix together.
• Bake at 350°F for 25 minutes or until lightly browned. (Please check earlier if your oven runs hot!).

CAKE MIX COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• Mix together the cake mix, canola oil and eggs - then separate batter into halves. Press one half of the batter into the bottom of a greased 9x13 pan.
• In a small, microwaveable bowl, mix together the butter, chocolate chips and peanut butter chips. Microwave for 30 seconds, then remove and stir. Keep microwaving and stirring in 15 second intervals until the mixture is completely smooth.
• Add the sweetened condensed milk to the chocolate chip mixture and stir until completely combined, then pour it over the crust in the 9x13 pan.
• Take the second half of the cake mix batter, and drop it in spoonfuls over top.
• Bake for 20-25 minutes (until the top starts to turn a golden brown).
• Allow to cool completely before serving.

LAYERED PEANUT BUTTER BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir all Cookie Base ingredients until soft dough forms.
• Press dough in bottom of pan using floured fingers.
• Bake 15 to 18 minutes or until golden brown.
• Cool completely, about 1 hour.
• In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth.
• Spread mixture evenly over cookie base.
• In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth.
• Cool 10 minutes; spread over filling.
• Refrigerate 30 minutes or until set.
• For bars, cut into 9 rows by 4 rows.