My Ten Minute Hospitality/Kids Need a Goodie Solution: Candy Cookie Bars

1 package Nestle’s break-apart cookie dough (in refrigerator section; I prefer peanut butter but others will do too)

6 oz chocolate chips

6 oz butterscotch chips (or 1/2 cup peanut butter)

8 to 10 fun-sized candy bars (I like Butterfinger, Kit Kat, Reese’s, any type of M and M, and/or Reese’s Pieces–or any combination thereof)

1. Open cookie dough slab and microwave for ten to twenty seconds until super soft but not hot or cooked. (Do not break cookies apart at the perforation.)

2. Press slab down into a greased 9 x 13 (or smaller but deeper) baking pan.

3. Bake at 350 degrees for ten to fifteen minutes, depending on oven type (convection vs. regular, etc.). Cook until dough is completely baked.

4. While dough is baking, place candies in quart size zip-lock bag and crush with kitchen mallet (or process in mini processor).

5. When bars are nearly done, place both chips (or chocolate only) in a microwave-safe bowl and microwave on 50% for one to two minutes, stirring every thirty seconds. (When chips are glossy, stir them, and they will be melted and done. Do not over-cook.) If using peanut butter, stir peanut butter into melted chocolate chips.

6. Spread melted mixture over bars and sprinkle the “icing” with the crushed candies. Let cool/harden. Cut into bars.

Note: You can make this more festive by using pastel colors in the spring, or holiday colors of M and M’s or Reese’s Pieces in the fall!

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This is our regular chocolate chip cookie recipe. It is Toll House Chocolate Chip Cookies without the coconut. When sugars and butter are thoroughly whipped, these are the best chocolate chip cookies ever.

4 ½ cup flour

1 ½ cup firmly packed brown sugar

2 tsp baking soda

4 eggs

2 t. vanilla

2 tsp salt

2 cups butter and Crisco combined (half of each)

2 (12 oz) pkg holiday M & M’s or chocolate chips

1 ½ cup sugar

Instructions:

1. Preheat oven to 375’.

2. In bowl, combine flour, baking soda, and salt.

3. In mixing bowl, cream butter, Crisco, sugar, brown sugar, and vanilla thoroughly.

4. Beat in eggs.

5. Gradually add flour mixture.

6. Stir in M & M’s or chocolate chips by hand until thoroughly mixed.

7. Bake in convection at 375’ for 6-9 minutes; 9-11 minutes regular.

8. Makes 10 dozen 2 ½ inch cookies.

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These are better than your average peanut butter cookie. We prefer the milk chocolate taste of stars on them rather than kisses. These go quickly on holiday trays.

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5 ¼ cups flour 1 ½ cups peanut butter

3 tsp soda 3 eggs

1 ½ tsp salt 6 TBSP milk

1 ½ cups sugar 3 tsp vanilla

1 ½ cups brown sugar, packed 3 pkgs Hershey’s kisses or stars

1 ½ cups shortening/butter (we use ½ Crisco and half real butter)

Instructions:

1. Cream butter, shortening, brown sugar, and white sugar.

2. Whisk eggs.

3. Mix milk, eggs, and vanilla in separate bowl.

4. Pour milk mixture into creamed mixture, and mix.

5. Combine remaining ingredients (except kisses) in another mixing bowl.

6. Add to mixing ingredients until well blended.

7. Shape dough into balls, using a rounded teaspoon for each.

8. Roll balls in sugar and place on ungreased cookie sheets.

9. Bake for 8-11 minutes convection; 10-13 regular.

10. Top each cookie immediately with a kiss, pressing down firmly so cookie cracks around the edge.

Make a cookie tray and give it as a gift!

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