Noir Bars Cookie Mix Recipes

EASY CHOCOLATE COOKIE BARS WITH CAKE MIX

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cake mix, eggs, and oil in a bowl using an electric mixer until well blended, 1 to 2 minutes. Set aside 1/3 of the mixture; press remaining mixture into the bottom of the prepared pan to form a crust.
• Combine sweetened condensed milk, chocolate chips, and margarine in a microwave-safe bowl. Melt in the microwave in 30 second intervals, stirring and checking for completion, about 2 minutes. Pour evenly over the crust. Drop teaspoonfuls of the reserved crust mixture on top.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into bars.

NOIR BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
• Meanwhile, in 1-quart saucepan, melt 2 tablespoons of the butter and 3/4 cup chocolate chips over medium-low heat, stirring constantly. Set aside to cool.
• In large bowl, beat cream cheese and remaining 6 tablespoons butter with electric mixer on medium speed until smooth. On low speed, beat in powdered sugar, cinnamon and vanilla until blended. Beat in cooled chocolate on medium speed until well blended. Spread filling over cooled base. Cover; refrigerate until chilled, about 2 hours.
• In 2-quart saucepan, heat cream, 2 cups chocolate chips, 1/4 cup butter and the espresso powder over medium-low heat, stirring constantly, until melted and smooth. Cool until lukewarm, about 10 minutes.
• Pour chocolate topping over filling; spread to cover bars. Refrigerate uncovered until set, at least 2 hours or overnight. For bars, cut with wet knife into 9 rows by 4 rows. Store covered in refrigerator.

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.

NOIR BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• In large bowl, stir cookie base ingredients until soft dough forms.
• Spread in bottom of ungreased 13x9-inch pan.
• Bake 12 to 15 minutes or just until set.
• Cool completely, about 30 minutes.
• Meanwhile, in 1-quart saucepan, melt 2 tablespoons of the butter and 3/4 cup chocolate chips over medium-low heat, stirring constantly.
• Set aside to cool.
• In large bowl, beat cream cheese and remaining 6 tablespoons butter with electric mixer on medium speed until smooth.
• On low speed, beat in powdered sugar, cinnamon and vanilla until blended.
• Beat in cooled chocolate on medium speed until well blended.
• Spread filling over cooled base.
• Cover; refrigerate until chilled, about 2 hours.
• In 2-quart saucepan, heat cream, 2 cups chocolate chips, 1/4 cup butter and the espresso powder over medium-low heat, stirring constantly, until melted and smooth.
• Cool until lukewarm, about 10 minutes.
• Pour chocolate topping over filling; spread to cover bars.
• Refrigerate uncovered until set, at least 2 hours or overnight.
• For bars, cut with wet knife into 9 rows by 4 rows.
• Store covered in refrigerator.