Chocolate Cookie Layer Bars
These irresistible bars bring 2 of Ann Clark’s Cookie Mixes into one recipe. These bars are and are rich and decadent with bold peanut flavor and rich chocolatey goodness. The serving says 16, but this can easily be sliced smaller to make 32 portions.
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Prep Time
30 minutes
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Cook Time
50 minutes
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Servings
16
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2 sticks (1 cup) unsalted butter, room temperature
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1-16 ounce bag Ann Clark Sugar Cookie Mix
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1 large egg, room temperature
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1 stick unsalted butter, room temperature
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1-16 ounce bag Ann Clark Chocolate Chunk Cookie Mix
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1 large egg, room temperature
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5 chocolate bars, such as Hershey’s Special Dark, divided
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4 tablespoons chopped roasted and salted peanuts, divided
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1 cup creamy peanut butter, melted
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¼ cup powdered sugar
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Stand mixer with paddle attachment or electric mixer
Sugar Cookie Layer
Chocolate Chunk Layer
Assembly
Equipment Needed:
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1
Preheat oven 350°F. Prepare 8-x-8 pan with pan spray and a piece pf parchment that overhands over the sides.
Sugar cookie layer:
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2
Beat butter and ½ cup dry mix in a stand mixer with paddle attachment or electric mixer, until fluffy, scraping as needed, about 1 minute.
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3
Add egg and remaining mix and mix until well blended, scraping the sides as needed.
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4
Press dough into the prepared pan.
Chocolate chunk cookie layer:
Beat butter in stand mixer with paddle attachment or electric mixer on medium speed, until clinging to the sides of the bowl, about 2 minutes.
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5
Add ½ cup dry mix and mix until combined, scraping the sides as needed, about 1 minute.
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6
Carefully press ½ of the cookie dough on top of the Sugar Cookie layer. Reserve the remaining half on the side.
Assemble & bake:
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7
Layer 4 chocolate bars and 2 tablespoons peanuts on top of the chocolate cookie dough.
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8
Stir together peanut butter and powdered sugar, until combined, in a small bowl and pour over top of the chocolate bars & peanuts.
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9
Sprinkle dollops of the remaining chocolate chunk cookie dough on top of the chocolate bars.
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10
Sprinkle the remaining pieces of 1 chocolate bar and 2 tablespoons peanuts on top.
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11
Place in preheated oven, until golden brown on the edges and top and about 50 minutes.
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12
Let cool completely before cutting in 16 pieces, about 3 hours.
Notes & Tips:
- To make ahead: Make up to Step 8 on day 1 and assemble the next day and bake. These bars also hold well at room temperature, and can be sliced when ready to serve.
- Make sure the bars are completely cool before cutting for best results.
Photo by Laura Kanya
