5-Layer Chocolate Chip Cookie Bar Recipe


This holiday treat mixes tradition with new flavors.

By Anne Schaeffer, Recipe from the Dump Cake Magic Cookbook 

Warm and gooey chocolate chip cookie bars, is there anything better? Upgrade the classic chocolate chip cookie with this quick (10-minute prep and 30-minute bake) and easy dump cake recipe. True to the dump cake name, you only need a few ingredients to mix in one bowl and pour into a baking dish, making a no-stress recipe for your holiday party or a fun activity with the kids. This dessert bar recipe serves 28. Also, check out Pumpkin Pie Crunch Dessert Cake for another sample recipe from the Dump Cake Magic Cookbook. Let’s get baking!

Ingredients:

• 1 (16.5 oz. [468g]) tube refrigerated chocolate chip cookie dough, softened
• 1 (14 oz. [396g]) can sweetened condensed milk
• 1 (11 oz. [311g]) bag white or butterscotch baking chips
• 1 cup sweetened flaked coconut
• 1 cup chopped pecans or walnuts

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Woodcarving Illustrated Magazine

Dump Cake Magic

Dump cake recipes are so easy, it’s dangerous! With the Dump Cake Magic Cookbook, you can bake tasty desserts with almost no effort. Just dump your ingredients in the pan and bake! Whether you’re craving something fruity, a chocolate delights, cookies or dessert bars, Dump Cake Magic gives you everything you need. These 75 recipes are the perfect spur-of-the-moment desserts to satisfy your sweet tooth.

Chocolate Chip Cookie Bar Directions

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1. Preheat.


Preheat oven to 350ºF (180ºC). Lightly grease a 9” x 13” (23 x 33cm) baking pan.

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2. Press dough.


Press dough evenly into bottom of prepared pan and slightly up sides to form a shallow rim. Bake for 15 minutes.

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3. Drizzle.


Drizzle sweetened condensed milk evenly over partially baked crust.

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4. Sprinkle.


Sprinkle with baking chips, coconut, and nuts.

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5. Bake.


Bake for about 25 minutes more or until golden brown. Let cool for 20 minutes before loosening bars from sides of the pan. Cool completely before cutting.

Other Dessert Cookbooks

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Cupcake Handbook

This tasty book features 80 favorites, themed cupcakes for special occasions (such as weddings, birthdays, christenings and festive holidays), including a chapter on special diets cupcakes for those that need gluten-free, egg-free, dairy-free, reduced fat, and reduced-sugar recipes. Also included are icing recipes and invaluable baking tips will appeal to both the novice and experienced baker. Once served these cupcakes will be in serious demand by the whole family!

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Spiked Desserts

From martinis and daiquiris to grasshoppers and tequila sunrises, you can turn your favorite cocktail into an intoxicatingly delicious treat for your next adult party. Spiked Desserts features step-by-step recipes for spiking delicious confections with spirits, wine, and beer. These delightfully tipsy desserts are perfect for dinner parties, potlucks, and pitch-ins!

About the Author

Robert Triplett has been carving for most of his life. He retired from the U.S. Army after twenty-five years of service and later worked as a safety engineer at electrical power plants. Born and raised in Bedford County, Pa., Robert lives in Hummelstown, Pa.