use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes

FREE recipes delivered to your inbox!

Sign Up
CRM 2023 Recipe pop-up

FREE RECIPES DELIVERED TO
YOUR INBOX

Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.

Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Big Batch Baking Hack: Cookie Bars

Big Batch Baking Hack: Cookie Bars

Big Batch Baking Hack: Cookie Bars

Country Crock® Big Batch Dairy-Free Cookie Bars (2 flavors in 1

Country Crock® Big Batch Dairy-Free Cookie Bars (2 flavors in 1

Be the first to rate this

Has average rating

Total rating count

  • Preparation timePrep time15 min
  • Ready inReady in2 hr
  • ServingsPortionsPortions 24

Ingredients

For Main Cookie Mix:
For Sprinkled Blondie
  • 1/2 cup dairy free red and green chocolate candies, divided in half
  • 1 tablespoon green, red and white candy sprinkles
For Double Chocolate Crunch Cookies
  • 2 tablespoons cocoa powder
  • 3 tablespoons water
  • 1/2 cup dairy-free white chocolate chips
  • 1 tablespoon shredded coconut

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat oven to 350°F. Grease a 9x13” sheet pan with Country Crock Plant Butter.
  2. In a medium bowl using a firm spatula or spoon, mix together cookie mix, softened Country Crock Plant Butter, egg and water until a soft dough forms. Divide the dough in half and place one half into another medium bowl.
  3. To one bowl, add half of the red and green chocolate candies and the sprinkles and fold in until well combined. Press the dough into half of the prepared sheet pan. Sprinkle with additional sprinkles and set aside.
  4. To the remaining dough add cocoa powder and water and stir until well combined. Fold in half of the chopped sandwich cookies, dairy-free white chocolate chips, and shredded coconut. Press the dough into the other half of the prepared sheet pan. Sprinkle with remaining chopped sandwich cookies, a bit of shredded coconut and white chocolate chips.
  5. Bake for 13-16 minutes or until a toothpick inserted into the middle of the cookie bars comes out clean.
  6. Cool completely, about 1 ½ hours. Cut into 6 rows by 4 rows to make 24 bars. Store covered in an airtight container. Enjoy!

How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review