Chocolate Sugar Cookie Bars
Laura Kanya
In between a brownie and a cookie this chocolatey dessert will satisfy any chocolate craving with chocolate cookie on the base and light, sweet frosting on the top.
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Prep Time
20 minutes
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Cook Time
25 minutes
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Servings
16
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14 tablespoons unsalted butter, room temperature
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½ cup packed brown sugar
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1-16 ounce Ann Clark Chocolate Sugar Cookie Mix
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¼ cup Greek Plain yogurt (5%)
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1 large egg, room temperature
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1 teaspoon Ann Clark Cake Batter Flavoring
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½ teaspoon baking powder
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½ teaspoon baking soda
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½ cup unsalted butter, room temperature
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2 ½ cups powdered sugar
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¼ cup whole milk
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3 tablespoons unsweetened cocoa powder
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2 teaspoons Ann Clark Cake Batter Flavoring
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¼ teaspoon sea salt
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½ cup melted dark chocolate
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1/3 cup rainbow sprinkles
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Stand Mixer with Paddle attachment or electric Mixer
Dough
Frosting
Topping
Equipment Needed
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1
For Dough: Pre-heat oven 350F. Grease 9-x-13 inch baking pan with cooking spray and line with parchment that is overhanging on the edges. Set aside.
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2
Beat butter and brown sugar, in stand mixer, on medium, with paddle attachment or electric mixer, until just smooth, about 1 minute.
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3
Add ½ cup dry mix to the mixer, on medium-low, scraping as needed, until incorporated, about 1un minute.
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4
Add yogurt, egg, remaining mix, flavoring, powder and soda until well blended, scraping the sides as needed, about 1 minute.
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5
Press dough into the prepared pan and bake in the pre-heated oven until puffed up and slightly firm to touch, about 25 minutes.
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6
Remove from the oven and cool completely, about 45 minutes.
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7
Meanwhile for Frosting: Beat butter until just lightened, about 1 minute.
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8
Add powdered sugar, milk, cocoa, flavoring and salt on medium in an electric mixer or stand mixer with paddle attachment until smooth, scraping as needed, about 5 minutes.
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9
Add melted chocolate on medium-low, until combined, scraping the sides as needed, about 2 minutes
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10
Assembly: Spread frosting on the cooled crust.
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11
Sprinkle with rainbow sprinkles and remove bars from the pan.
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12
Cut into 16 pieces and serve.
Notes & Tips:
- To make ahead: Make the dough and press it into the pan the day before.
- Place the slightly cooled crust in therefrigerator or freezer to cool quicker
- Do not place the frosting on until cool or it will melt
- Have fun with the toppings!
- Wet hands slightly to press down dough to avoid sticking on your hands
Photo by Laura Kanya
