Split Level Cookie Bars Recipes

SPLIT LEVEL COOKIE BARS

Steps:

• Prepare crust by cutting margarine into flour, baking powder, salt and sugar until crumbly. Add beaten egg and extract. Take out approximately 1/4 cup crumb mixture and set aside for topping.
• Press remaining crumbs into a lightly greased 8 inch square pan.
• Combine second layer ingredients except for extract and nuts in saucepan and melt until smooth. Add nuts and extract. Spread filling over cookie base and spread remaining 1/4 cup of crumb mixture on top.
• Bake at 375 oven for 25 minutes. Cool. Cut in bars.
• Flavor is greatly improved if allowed to sit for a day. Store in sealed container.

TRIPLE LAYER COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In one 13x9 inch baking dish, melt the butter. Sprinkle the graham cracker crumbs over the melted butter . Top with the coconut, then the sweetened condensed milk and bake for 25 minutes or until golden brown.
• In a saucepan over low heat melt the chocolate chips and peanut butter together. Stir until creamy and pour over the baked bars. Let cool thoroughly then cut into bars. Garnish with more flaked coconut. Store bars in an airtight container.

SPLIT-SECOND COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. , Divide dough into four portions; shape each into a 12x3/4-in. log. Place 4 in. apart on two greased baking sheets. Make a 1/2-in. depression down center of each log; fill with jam., Bake until lightly browned, 15-20 minutes. Cool 2 minutes. Cut diagonally into 3/4-in. slices. Remove from pans to wire racks to continue cooling.

CAKE BATTER COOKIE BARS

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray.
• In large bowl, beat sugar cookie mix, cake mix, melted butter, eggs and 1 teaspoon vanilla with electric mixer on low speed 30 seconds. Beat on medium speed about 1 minute or until blended. Stir in 3 tablespoons candy sprinkles. Spread in pan.
• Bake 32 to 34 minutes or until golden brown. Cool completely, about 1 1/2 hours.
• In large bowl, beat 1 cup softened butter, the powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla until combined. Add additional milk 1 teaspoon at a time until spreading consistency. Spread over cooled bars. Sprinkle with assorted candy sprinkles. Cut into 6 rows by 4 rows.