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Double Chocolate and Gingerbread Cookie Bars

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Double Chocolate and Gingerbread Cookie Bars
  • Prep Time 10 min
  • Total Time 1 hr 10 min
  • Servings 24
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We married double-chocolate chunk cookie dough and gingerbread cookie dough to create these easy, chocolaty holiday dessert bars.

Ingredients

Chocolate Dough

1
pouch Betty Crocker™ double chocolate chunk cookie mix
1/4
cup vegetable oil
2
tablespoons water
1
egg

Gingerbread Dough

1
pouch Betty Crocker™ gingerbread cookie mix
1/2
cup butter, softened
1
tablespoon water
1
egg

Directions

  • 1 Heat oven to 375°F (350°F for dark or nonstick pans).
  • 2 In medium bowl, stir together Chocolate Dough ingredients until soft dough forms. In second medium bowl, stir together Gingerbread Dough ingredients until soft dough forms.
  • 3 In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spoon heaping spoonfuls of Chocolate Dough 2 inches apart. Repeat with Gingerbread Dough, placing spoonfuls of dough between chocolate dough. Press dough into an even layer.
  • 4 Bake 10 to 15 minutes or until golden brown. Cool completely, about 45 minutes. For bars, cut into 6 rows by 4 rows.
Tips  

Try using a different cookie mix. Oatmeal, peanut butter or sugar cookie mix would work well.

Drizzle cookie bars with melted white or dark chocolate.

Nutrition Information 
No nutrition information available for this recipe
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