#cookiebars

👉 Full recipe here: https://www.havenofrecipes.com/brown-butter-honey-pistachio-cookie-bars-recipe/

Gingerbread Cookie Bars Ingredients: For the Gingerbread Cookie Bars: 2 1/2 cups all-purpose flour 1 1/2 tsp ground ginger 1 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/2 tsp baking soda 3/4 cup unsalted butter, softened 1 cup brown sugar (light or dark) 1/3 cup unsulphured molasses 1 large egg 1 large egg yolk (discard the white) 2 tsp vanilla extract For the Cream Cheese Frosting: 1/2 cup unsalted butter, softened 8 oz brick-style cream cheese (full-fat) 2-3 cups powdered sugar 1-2 tbsp whipping cream or milk Directions: Make the Gingerbread Cookie Bars: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with non-stick spray or line with parchment paper. In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda. In a separate large bowl, cream together the softened butter and brown sugar until fluffy. Beat in the molasses and vanilla extract, followed by the egg and egg yolk, until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Press the cookie dough into the prepared pan, using lightly greased hands if necessary. Bake for 22-25 minutes or until the edges start to pull away from the pan and a toothpick inserted comes out clean. Allow the cookie bars to cool completely in the pan before frosting. Make the Cream Cheese Frosting: In a large mixing bowl, beat the softened butter until light and fluffy. Add the cream cheese and beat until smooth. With the mixer on low speed, gradually add the powdered sugar, one cup at a time, alternating with 1 tablespoon of whipping cream or milk. Continue beating until the frosting reaches your desired consistency and sweetness. Spread the frosting evenly over the cooled gingerbread cookie bars. Optionally, top with festive sprinkles. Prep Time: 15 minutes | Cooking Time: 22-25 minutes | Total Time: 40 minutes Calories: 280 kcal per bar | Servings: 24 bars These Gingerbread Cookie Bars offer all the warm, spiced flavors of classic gingerbread in a soft and chewy cookie bar form. The addition of a rich, creamy cream cheese frosting elevates the bars, making them a perfect festive treat for holiday gatherings. With hints of ginger, cinnamon, and molasses, each bite is full of cozy winter flavors. These cookie bars are easy to make, and their delightful texture and frosting make them a great choice for entertaining or gifting. Add some colorful sprinkles on top for a festive touch, and you’ll have a holiday dessert that’s both beautiful and delicious!

Kirtida Kitchen

 1 1/2 cups semisweet chocolate chips

When you want chocolate chip cookies but are too lazy to make individual cookies. The baking stone worked perfectly for getting the bottoms perfectly browned without burning. I spread the dough approximately 1/2 inch thick and baked it for 20 minutes instead of the 10 for cookies. I used the version of the toll house cookie recipe that's in the Mennonite Cookbook, and the chocolate is @wilburchocolate Brandywine Bittersweet chocolate chunks (also my go to for truffles). . . . #baking #BakingFromScratch #instabake #bakestagram #CookieBars #ChocolateChipCookies https://www.instagram.com/p/CGJ7j-Ahhhb/?igshid=18bq02gayyeoa

via Averie Cooks 

Easy gluten free peanut butter cookie bars.

Chocolate Chip Maraschino Cherry Shortbread Bars Ingredients: 1 1/2 cups (3 sticks) margarine, at room temperature 1/2 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend 1 tablespoon pure vanilla extract 1/2 teaspoon almond extract 3 1/4 cups all-purpose flour 3 tablespoons cornstarch 1/8 teaspoon salt 11.5 ounces dark chocolate chips 3/4 cup chopped maraschino cherries, juices drained Directions: Preheat oven to 325°F. Line a 9 x 13-inch casserole dish with parchment paper or leave ungreased if not using paper. In a large bowl, cream together margarine and SPLENDA® Naturals for 2 minutes until light and fluffy. Add vanilla extract and almond extract, beating until well incorporated. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Scrape down the sides of the bowl as needed and continue mixing until combined. Gently fold in the chocolate chips. Drain and chop the maraschino cherries, gently squeezing out excess juice, then carefully fold them into the dough. Evenly spread the dough into the prepared baking dish using a spatula. Bake for 30 minutes, or until the edges are golden brown. Let the bars cool completely, then refrigerate for an hour to allow them to set. Once chilled, lift the parchment paper from the dish and cut the bars into 48 squares. Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 1 hour 45 minutes (including cooling time) Kcal: 120 kcal per bar Servings: 48 bars These Chocolate Chip Maraschino Cherry Shortbread Bars are the perfect blend of dark chocolate richness and bright, sweet maraschino cherries. The soft, buttery shortbread base melts in your mouth, while the chocolate chips add an extra layer of indulgence. With just the right balance of sweetness and texture, these bars are an irresistible treat for any occasion. Not only are they delicious, but these shortbread bars are made healthier with SPLENDA® Naturals, offering a reduced-calorie option without compromising on flavor. Perfect for sharing at holiday gatherings, family dinners, or enjoying with a cup of coffee, these bars are sure to impress!