Championship Chocolate Chip Cookie Bars

“A balanced diet is a cookie in each hand.” – Barbara Johnson

The easiest way to make a fresh, homemade cookie is by pressing the dough into a cookie bar instead of forming or dropping individual cookies.  A quick way of combining cold butter into flour is to shred it first.  This tip ensures the butter remains cold and makes it super easy to distribute into the flour.

Taken from Hershey’s Incredibly Easy Recipes

Makes about 24 bars.

1 ½ cups all-purpose flour
½ cup packed light brown sugar
½ cup (1 stick) cold butter
2 cups (12-oz. pkg.) chocolate chips, divided
1 can (14 oz.) sweetened condensed milk
1 egg, slightly beaten
1 tsp vanilla extract
1 cup walnuts or pecans, chopped

Heat oven to 350°F.

In a medium bowl, combine flour and brown sugar.  Using a fork or pastry blender cut in the cold butter.  The mixture will be crumbly.  Stir in 1/2 cup of chocolate chips.  Line a 13x9x2-inch baking pan with parchment paper (leave a bit of an overhang for easy removal) and press the crust mixture into the pan. Bake for 15 minutes.

Meanwhile, mix together the sweetened condensed milk, egg and vanilla in large bowl.  Stir in remaining 1 and 1/2 cups chips and the nuts. Spread this evenly over the hot baked crust.  Bake for a further 25 minutes or until golden brown.  Cool completely in pan on wire rack.  Cut into bars.

 

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