The Mother Load Layered Cookie Bars
Layer 1: Sugar Cookie
1 Roll of Pillsbury Sugar Cookie Dough
Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a
9×13 inch baking dish that's been lined foil and sprayed with cooking
spray.
Layer 2: Double Chocolate Chip Cookie
(the recipe below makes double what you'll need for the bars, use extra
for cookies)
1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey's Dark Chocolate Cocoa Powder) 2
tsps. baking soda 1/4 tsp. salt 1 1/2 cups chocolate chips
In a large bowl, cream together the butter and sugars until light and
fluffy. Slowly add eggs and vanilla until well combined. In another
bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet
ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie
layer, pressing gently.
Layer 3: Peanut Butter Cookie
1 Cup creamy peanut butter
1/2 Cup granulated sugar
1 egg
Place all ingredients into a bowl and mix until combined. Press over
chocolate cookie dough.
Layer 4: Chocolate Chip Cookie
(the recipe below makes double what you'll need for the bars, use extra
for cookies) 2 sticks softened butter 3/4 Cup granulated sugar 3/4 Cup
brown sugar 2 eggs 1 Tablespoon pure vanilla 2 1/2 Cups all purpose
flour 1 teaspoon baking soda 1/2 teaspoon salt 1 bag chocolate chips
Make sure oven is preheated to 350 degrees F. In a stand or electric
mixer cream the butter and sugars until well combined. Beat in eggs and
vanilla until combined. Place flour, baking soda and salt into a large
bowl; mix to combine. Slowly add to wet ingredients along with chocolate
chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but
don't press, just leave uneven. Bake for 35-45 minutes or until center
of dough is cooked mostly through. Edges will be brown. I covered pan
with foil during the last 15 minutes of baking. Let cookies cool
completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges
and just used softer centers, but do as you wish. Edges are crispier.
Drizzle top with 1/2 Cup melted chocolate chips if desired.
*Note: You can layer dough and refrigerate until ready to bake.
8 large bars (if you cut off edges), 12 bars (if you keep edges)
Patty [email protected]
Betsy asked for a natural spaghetti sauce with the flavor of the jar
sauces. I can't remember when I last used a jar sauce, but here is one
that my son makes for all his pastas and it is great, IMO. I have a more
elaborate one with meat but this is quick and easy:
Chef Dave's Tomato Sauce (for pasta)
Olive oil
Onion (chopped finely)
Garlic " "
Crushed tomatoes (large tin)
Fresh basil (chopped finely)
Salt & pepper
Chili flakes (red pepper flakes)
Honey (taste sauce and add if sweetness needed)
Oil in heated pan, add onions and garlic and fry briefly. Add tomatoes
and basil, salt and pepper and chili flakes. Cook for a few minutes and
taste. If there is a sharp taste add some honey and stir well (taste to
get the balance you want). No quantities are shown as he cooks enough
for the meal or makes more and freezes the remainder. If you can find
canned tomatoes from Italy the flavor is superior.
Jack Poulter On an Island in the Pacific
[email protected]
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