Cookie Bar

Here's the 4th in my posting of cookies for the holidays. These cookie bars are easy to make and delicious to boot. Have fun baking!


SALTED PEANUT CHEWS
Makes: 36 bars

INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
3 cups miniature marshmallows
2/3 cup corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
1 bag (10 oz) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts*

DIRECTIONS:
Heat oven to 350°F. In an ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown. Remove partially baked crust from oven. Immediately sprinkle marshmallows evenly over crust. Return to oven; bake 1 to 2 minutes longer or until marshmallows just begin to puff. Cool while making topping.
In large saucepan, heat corn syrup, butter, vanilla and peanut butter chips over medium heat, stirring constantly, just until melted and smooth. Remove from heat. Stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate until firm, about 45 minutes. Cut into 6 rows by 6 rows.

*Try macadamia nuts for a quick change. The taste is great!

Chocolate Times Three

What could be better then chocolate chip cookies with three different chocolates in them?! These very yummy cookies are easy to make and make your home smell like the holidays. Have fun making them and of course eating them too! Happy Baking!


Chocolate Times Three Cookies

1 cup butter, softened
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (12-ounce) package semisweet chocolate morsels
1 cup milk chocolate morsels
3 (1-ounce) squares bittersweet chocolate, chopped
1 cup crunchy brickle chips**

Preheat oven to 375 degrees F. Lightly grease baking sheets. With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well. In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and crunchy brickle chips. Drop cookies by 1/4 cupfuls* about 3-inches apart onto prepared baking sheets. Bake for 11 to 12
minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.

Yield: 3 dozen

*You can make these cookies smaller but watch them as the baking time will be shorter
**This is optional. It you like the crunchy taste use them. If you don't skip this ingredient.