Polka-Dot Cookie Bars Recipe

Polka-Dot Cookie Bars RecipePhoto by: Taste of Home Polka-Dot Cookie Bars Recipe Rating 4

"To serve a group, these lightly sweet bars are a lot easier to make than fussing with individual cookies," says Elizabeth Poire, Kailua-Kona, Hawaii. "They're my favorite to prepare and eat."

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Polka-Dot Cookie Bars Recipe
  • Prep: 15 min. Bake: 20 min. + cooling
  • Yield: 48 Servings
15 20 35

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 2-1/4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 package (10 to 12 ounces) vanilla or white chips,

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Set aside 1/4 cup vanilla chips; stir remaining chips into batter.
  • Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with reserved chips. Bake at 375° for 18-23 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 4 dozen.

Nutritional Facts 1 serving (1 each) equals 117 calories, 6 g fat (4 g saturated fat), 20 mg cholesterol, 99 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Originally published as Polka-Dot Cookie Bars in Taste of Home August/September 1999, p64

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Reviews for Polka-Dot Cookie Bars (5)

Polka-Dot Cookie Bars Recipe

Polka-Dot Cookie Bars

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Reviewed on Nov. 05, 2011 by 1275

This a quick and easy recipe. Nothing "spectacular" about it, but my family did enjoy it. I would recommend not use vanilla chips. Try using chocolate or peanut butter chips for better taste. Easier to make than regular cookies!


Reviewed on Sep. 28, 2011 by cecilyd

Wonderful flavor and nice texture! We love these. It's even delicious (and much more cake-like) when we sub applesauce for all the butter. Yum!


Reviewed on Sep. 08, 2010 by bcfahrenholtz

I did like cooking one pan vs. spooning, baking, transfering, spooning, baking cookies. However, it's thick like a brownie and I enjoy thin cookies. Next time I will try spreading into two pans so consistency is that of a cookie. Also, my white chips on top were partially burnt. I will just mix them all in next time around. Great recipe though. Technique wasn't my favorite.


Reviewed on Dec. 09, 2008 by dianemenzies

I've made these cookies but have cut the amount of white chips in half and put chopped macadamia nuts in place of the missing chips. Wow what a great taste and it cuts down the overly sweet taste.

grammieincanada


Reviewed on Dec. 04, 2008 by mchenryed

These were super easy to make. Took some muscle though to spread out in the cookie pan, but overall they came out as advertised. They were very sweet -- almost too sweet. They are also extremely rich. However, I'd make them again... they make a good treat and will satisfy anyone's sweet tooth.

 
 
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