Chocolate Chip Snickers Cookie Bars
User Reviews
4.6
Chocolate Chip Snickers Cookie Bars
Description
This recipe for Chocolate Chip Snickers Cookie Bars starts by melting butter and mixing it with brown sugar, egg, and vanilla to form a smooth base. All-purpose flour and kosher salt are folded in lightly to maintain tenderness. Chopped Snickers bars and chocolate chips are incorporated into the batter, with some left aside to scatter on top, creating appealing pockets of candy on the surface after baking.
The blondie batter is baked in an 8-by-8-inch pan until the center is set but remains moist, usually about 22 to 26 minutes. Avoiding overbaking is key to preserving a chewy texture as the bars firm up further while cooling. The diced Snickers pieces melt partially to add layers of chewy caramel, nougat, and chocolate complementing the sweet dough and chocolate chips.
These bars are an approachable dessert or snack, suitable for casual gatherings, lunchboxes, or anytime indulgence. They offer a candy bar-inspired twist on traditional blondies, combining familiar chocolate chip cookie flavors with added caramel and peanut candy pieces.
Storage suggestions include keeping the bars airtight at room temperature for up to one week or freezing them for up to six months. This allows advanced preparation and future enjoyment. Using unsalted butter and adjusting salt to taste helps balance sweetness.
Ingredients
- ½ cup butter 1 stick, melted, unsalted
- 1 egg large
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ to 1 teaspoon kosher salt or to taste
- 2 Snickers bar diced into small pieces; divided (about 1 1/2 cups loosely packed, king-sized
- ⅔ cup semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil if desired for easier cleanup and spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Add the most of the Snickers pieces (reserve about 10-12 pieces to manually add to the top of the batter) chocolate chips (reserve about 1/4 cup to manually add to the top of the batter), and stir to combine.
- Turn the batter out into the prepared pan, smoothing the top lightly with a spatula.
- Evenly place the reserved Snickers and chocolate chips on top of the batter.
- Bake for about 22 to 26 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick test is unreliable because you will likely hit melted chocolate or caramel, but if you hit a patch of dough, the toothpick should come out clean, or with a few moist crumbs, but no batter.
- Place pan on a wire rack to cool for at least 90 minutes before slicing and serving.
Notes
- Store bars airtight at room temperature for up to one week to maintain softness.
- They can be frozen for longer storage, up to six months, with thawing before serving.
- To prevent egg scrambling, allow melted butter to cool slightly before adding the egg.
- Do not overmix flour into the batter to avoid toughness; fold gently until just combined.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 359kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 40mg | 13% |
| Sodium | 185mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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