Bake-Off® Contest 46; 2013 | Nancy Fahey | North Kingstown, Rhode Island
almond café cookies
prep time: 30 Minutes • start to finish: 1 Hour 10 Minutes • 2 dozen cookies
- 2 packages Pillsbury Ready to Bake! refrigerated sugar cookies
- 8 oz almond paste
- 1 cup all-purpose flour
- 2 tablespoons apricot preserves
- 2 egg whites
- 1¼ cups sliced almonds
1 Heat oven to 375°F. Line large cookie sheets with cooking parchment paper.
2 In large bowl, break up cookie dough and almond paste. Add flour and preserves; knead until well blended and mixture forms a ball. Pat into 9x6-inch rectangle. Cut into 24 pieces.
3 In small bowl, beat egg whites with fork or whisk until foamy. In another small bowl, place almonds.
4 Shape each dough piece into a ball. Flatten to 3-inch round. Dip 1 flat side into egg whites, coating 1 side only. Place coated side down onto almond slices. Lightly press to coat with almonds. Place 2 inches apart on cookie sheets, almond side up.
5 Bake 13 to 18 minutes or until cookies are light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. Store in covered container.
1 Cookie: Calories 270; Total Fat 13g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 100mg; Total Carbohydrate 34g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2
Bake-Off® Contest 46; 2013 | Sue Odren | Sand Lake, Michigan
cherry sugar cookie macaroons
prep time: 25 Minutes • start to finish: 1 Hour 40 Minutes • 3 dozen cookies
- 1 roll Pillsbury™ refrigerated sugar cookies
- ¾ cup chopped macadamia nuts
- ¾ cup coarsely chopped dried tart cherries
- 1 bag (7 oz) sweetened flaked coconut (about 2½ cups)
- 2 teaspoons vanilla
- 1 cup red tart cherry preserves
1 Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. Let cookie dough stand at room temperature 10 minutes to soften.
2 In medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix with wooden spoon or knead with hands until well blended. Shape rounded tablespoonfuls of dough into balls. Place 2 inches apart on cookie sheets.
3 Bake 15 to 20 minutes or until edges are light golden brown. Cool 3 minutes. With back of teaspoon, make indentation in center of each cookie. Spoon 1 teaspoon preserves in each indentation. Cool completely, about 20 minutes. Store in covered container.
1 Cookie: Calories 140; Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0.5g); Cholesterol 0mg; Sodium 60mg; Total Carbohydrate 20g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
pumpkin streusel tassies
prep time: 30 Minutes • start to finish: 1 Hour 5 Minutes • 2 dozen cookies
- 1¼ cups canned pumpkin pie mix (not plain pumpkin)
- ¼ cup half-and-half
- 1 egg
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- 3 tablespoons quick-cooking or old-fashioned oats
- 2 tablespoons butter, melted
- ½ teaspoon ground cinnamon
- 1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 Heat oven to 425°F. Spray 24 mini muffin cups with cooking spray. In medium bowl, stir pumpkin pie mix, half-and-half and egg until blended; set aside. In small bowl, mix flour, brown sugar, oats, butter and cinnamon; set aside.
2 Unroll pie crusts on work surface. With 3-inch round cutter, cut 12 rounds from each crust. Fit rounds into muffin cups, pressing in gently. Spoon slightly less than 1 tablespoon pumpkin filling into each crust-lined cup; sprinkle each with 2 teaspoons oat topping.
3 Bake 15 to 20 minutes or until puffed and tip of knife inserted in center comes out clean. Immediately run knife around edges of cookies. Remove from pans to cooling rack; cool 15 minutes. Serve warm or cool.
1 Cookie: Calories 82; Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 20mg; Sodium 76mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 1
Bake-Off® Contest 46; 2013 | Joan Cossette | Colbert, Washington
lemon-pistachio-blackberry thumbprints
prep time: 25 Minutes • start to finish: 35 Minutes • 3 dozen cookies
- 1 roll Pillsbury refrigerated sugar cookies
- ½ cup shelled salted roasted pistachios, chopped
- ⅓ cup all-purpose flour
- 1 teaspoon grated lemon peel
- ½ cup seedless blackberry jam
- 1 cup powdered sugar
- 1 tablespoon honey
- Water
1 Heat oven to 325°F. Line large cookie sheets with cooking parchment paper, or spray with cooking spray. Let cookie dough stand at room temperature 10 minutes to soften.
2 In large bowl, break up cookie dough. Add pistachios, flour and lemon peel. Mix with wooden spoon, or knead with hands until well blended. Shape dough into 36 (1-inch) balls. Place 2 inches apart on cookie sheets. With thumb or handle of wooden spoon, make indentation ¾ inch wide in center of each cookie. Spoon about ½ teaspoon jam into each indentation.
3 Bake 10 to 13 minutes or until set but not browned. Remove to cooling racks. Cool 3 minutes.
4 In small bowl, mix powdered sugar, honey and 1 tablespoon water until smooth. If necessary, stir in water, 1 teaspoon at a time, until of drizzling consistency. Drizzle honey glaze over warm cookies. Store in covered container.
1 Cookie: Calories 90; Total Fat 3g (Saturated Fat 1g, Trans Fat 0.5g); Cholesterol 0mg; Sodium 50mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 1
Easy Success Tip
To easily fill the center of each cookie, stir the jam
thoroughly. Place it in a freezer plastic bag; cut a
small hole in one corner. Squeeze the bag to fill.
For ease in cleanup, place cooking parchment paper
under the cooling rack before drizzling cookies.
Bake-Off® Contest 46; 2013 | Paula Mahagnoul | Sioux Falls, South Dakota
coconut-pecan florentine sandwich cookies
prep time: 30 Minutes • start to finish: 1 Hour 5 Minutes • 2 dozen sandwich cookies
- 1 roll Pillsbury refrigerated sugar cookies
- 1 container coconut pecan creamy ready-to-spread frosting
- ⅔ cup old-fashioned oats
- ⅛ teaspoon salt
- 1 cup mocha cappuccino–flavored hazelnut spread
1 Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
2 Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Add frosting, oats and salt. Beat with electric mixer on medium speed until well blended. Working with half of the dough, drop by rounded tablespoonfuls 3 inches apart onto cookie sheets to make 24 cookies. (Cookies will spread.)
3 Bake 2 cookie sheets at a time, 10 to 14 minutes or until golden brown, turning cookie sheets halfway through bake time. While cookies are baking, drop remaining tablespoonfuls of dough onto cooking parchment paper to make 24 additional cookies. Remove baked cookies and parchment paper to cooling rack. Cool completely, about 10 minutes. Repeat with remaining dough and cooking parchment paper.
4 Spread 1 heaping teaspoon of the hazelnut spread onto bottom of 24 cookies. Top with remaining cookies, bottom side down; press lightly. Store in covered container.
1 Sandwich Cookie: Calories 250; Total Fat 14g (Saturated Fat 4.5g, Trans Fat 2g); Cholesterol 0mg; Sodium 105mg; Total Carbohydrate 30g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, 1 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2
Easy Wows for Sandwich Cookies
For delicious specialty cookies that will bring “wow” reviews, try this. Bake up a package of ready-to-bake refrigerated cookies. Spread half of the baked cookies with a filling, then top with the remaining cookies and press together. Here are some easy filling ideas to get you started.
Linzer Cookies: Spread seedless or regular jam between pairs of baked sugar cookies. Sprinkle tops with coarse or powdered sugar. Melt about 1 cup semisweet or dark chocolate with 1 teaspoon shortening and drizzle over tops of cookies.
PB & J Cookies: Mix ⅓ cup creamy vanilla ready-to-spread frosting with 2 tablespoons peanut butter until smooth. Spread between pairs of baked peanut butter cookies with a layer of a favorite jam or jelly.
S’More Cookies: Spread marshmallow creme between pairs of baked chocolate chip cookies. Drizzle tops of cookies with melted milk chocolate candy and sprinkle with a few coarsely crushed graham cracker crumbs.
Cool Cookie-Wiches: Spoon slightly softened ice cream or frozen yogurt between pairs of any flavor baked cookies. Roll edges in chopped nuts, mini chocolate chips, coconut, or colored sprinkles. Wrap in plastic wrap or foil and freeze.
Lemon Delights: Spread purchased lemon curd between pairs of baked sugar cookies. Dip one-half of each sandwich cookie in melted white candy coating.
Chocolate-Nut Cookies: Spread creamy chocolate fudge frosting between pairs of sugar or chocolate chip baked cookies. Roll edges in chopped pecans, walnuts or even chopped maraschino cherries.
gluten-free double chocolate sandwich cookies
prep time: 30 Minutes • start to finish: 1 Hour • 1 dozen sandwich cookies
- 1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
- 2 oz semisweet baking chocolate, melted, cooled
- ¾ cup fluffy white whipped ready-to-spread frosting
1 Heat oven to 350°F. In medium bowl, break up cookie dough. Knead in chocolate until well blended. Shape rounded tablespoonfuls of dough into balls. On ungreased cookie sheet, place balls 2 inches apart. With bottom of glass, flatten slightly.
2 Bake 10 to 12 minutes or until set. Cool 2 minutes on cookie sheet. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
3 For each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently.
1 Sandwich Cookie: Calories 260; Total Fat 14g (Saturated Fat 6g, Trans Fat 1.5g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 35g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 2 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2
Easy Success Tip
We like the white filling in these sandwich cookies,
but if your family loves chocolate, why not
substitute chocolate frosting for the white?
If you are cooking gluten free, always read labels
to make sure each recipe ingredient is gluten free.
Products and ingredient sources can change.
quick snickerdoodles
prep time: 1 Hour • start to finish: 1 Hour • 32 cookies
- 3 tablespoons sugar
- ½ teaspoon ground cinnamon
- 1 roll Pillsbury refrigerated sugar cookies
- ¼ cup all-purpose flour
1 Heat oven to 350°F. In small bowl, mix sugar and cinnamon.
2 In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log. Cut cookie dough into 32 (¼-inch) slices. Shape each into a ball, and roll in cinnamon-sugar; place 2 inches apart on ungreased cookie sheets.
3 Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.
1 Cookie: Calories 70; Total Fat 2g (Saturated Fat 1g, Trans Fat 1g); Cholesterol 0mg; Sodium 55mg; Total Carbohydrate 12g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Other Carbohydrate, ½ Fat Carbohydrate Choices: 1
Easy Success Tip
Fill a cellophane bag (from a party or paper store)
with these tasty cookies. Tie the top with a metallic
star foil garland and a gift card. It’s a tasty treat for
a shut-in or elderly friend.
Bake-Off® Contest 46; 2013 | Donna Leiphart | York, Pennsylvania
coconut cookie blossoms
prep time: 25 Minutes • start to finish: 1 Hour 45 Minutes • 2 dozen cookies
- 1 package Pillsbury Ready to Bake! refrigerated sugar cookies
- ¼ cup butter
- 1 cup sugar
- ½ cup coconut milk
- 4 eggs, separated (4 yolks and 3 whites)
- ½ cup shredded coconut
- ¼ cup chocolate-flavored hazelnut spread
1 Heat oven to 375°F. Spray 24 mini muffin cups and top of pans with cooking spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. Cool completely in pans, about 20 minutes. Loosen with tip of knife; gently lift out, and place back into muffin cups.
2 While cookie cups are cooling, in 1½-quart saucepan, mix butter, ½ cup of the sugar, the coconut milk and egg yolks with whisk until well blended. Cook on medium-low heat until mixture thickens, stirring constantly. DO NOT BOIL. Stir in coconut; set aside.
3 In medium bowl, beat 3 of the egg whites with electric mixer on high speed until foamy (save remaining egg white for another use). Gradually add remaining ½ cup sugar, 1 tablespoon at a time; beat until stiff peaks form.
4 Spoon warm coconut mixture into cups. Spoon or pipe rounded tablespoon meringue over each cup. Bake 10 to 12 minutes or until meringue is light golden brown. Cool in pans 20 minutes.
5 Meanwhile, in small microwavable bowl, microwave hazelnut spread uncovered on High 15 to 20 seconds or until thin enough to drizzle. Drizzle over meringue. Serve warm or cool. Store in refrigerator.
1 Cookie: Calories 160; Total Fat 8g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 35mg; Sodium 80mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1½
chocolate-dipped heart cookies
prep time: 1 Hour • start to finish: 1 Hour • 28 cookies
- 1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
- ¼ cup all-purpose flour
- Additional ¼ cup all-purpose flour for rolling dough
- 1½ cups semisweet chocolate chips
- 1 tablespoon shortening
1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in ¼ cup flour until well blended. Remove half the dough, and refrigerate remaining dough until needed.
2 Sprinkle 2 tablespoons flour onto work surface. With rolling pin, roll dough ⅛ inch thick. With floured 3-inch heart-shaped cookie cutter, cut out dough hearts. Gently brush excess flour from dough hearts. On ungreased cookie sheets, place hearts 2 inches apart. Repeat with remaining dough and 2 tablespoons flour.
3 Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4 Place sheet of waxed paper on cookie sheet. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring occasionally, until smooth. Remove from heat. Dip half of each cookie into melted chocolate; allow excess to drip off. Place on waxed paper. Refrigerate until set.
1 Cookie: Calories 130 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2.5g, Trans Fat 1g); Cholesterol 5mg; Sodium 55mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 11g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1
Easy Success Tip
Pillsbury refrigerated chocolate chip cookies can
be substituted for Pillsbury refrigerated sugar
cookies.
gluten-free candy-filled chocolate chip cookies
prep time: 15 Minutes • start to finish: 35 Minutes • 1 dozen cookies
- 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
- 12 round gluten-free chewy caramels in milk chocolate, unwrapped
1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
2 For each cookie, shape 2 tablespoons cookie dough around 1 caramel candy, covering completely. Place cookies with thickest part of dough down 2½ inches apart on cookie sheet.
3 Bake 12 to 14 minutes or until golden brown. Cool 2 minutes; remove to cooling rack. Cool completely, about 15 minutes.
1 Cookie: Calories 170; Total Fat 8g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 140mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1½
Easy Success Tip
To enjoy these cookies safely, be sure to cool
them completely, as caramel candy gets very hot
during baking.
If you are cooking gluten free, always read labels
to make sure each recipe ingredient is gluten free.
Products and ingredient sources can change.
Bake-Off® Contest 44; 2010 | Sheila Suhan | Scottdale, Pennsylvania
nutty chocolate hot bites
prep time: 15 Minutes • start to finish: 1 Hour 15 Minutes • 24 servings
- 1 package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies
- 1¼ cups mixed nuts with peanuts
- 1¼ cups dark chocolate chips
- 1¼ cups marshmallow creme
- 2 tablespoons half-and-half
- ⅛ teaspoon ground red pepper (cayenne)
1 Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 cookie dough round in each cup. Using floured fingers, press dough to flatten slightly.
2 Bake 7 to 10 minutes or until golden brown. Cool 15 minutes. Remove from pans to cooling racks. Cool completely, about 20 minutes.
3 Meanwhile, remove Brazil nuts from mixed nuts; coarsely chop Brazil nuts. In 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in Brazil nuts and remaining mixed nuts.
4 Drop about 1 tablespoon nut mixture onto each cookie. Let stand about 15 minutes or until chocolate is set. To serve, remove bites from paper baking cups. If desired, place each bite into a new paper baking cup.
1 Cookie: Calories 200; Total Fat 11g (Saturated Fat 3.5g, Trans Fat 1g); Cholesterol 0mg; Sodium 80mg; Total Carbohydrate 23g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 1½
gluten-free chocolate chip peanut butter cups
prep time: 20 Minutes • start to finish: 1 Hour 45 Minutes • 2 dozen cookies
- 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
- 24 gluten-free miniature chocolate-covered peanut butter cup candies, unwrapped
1 Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. Spray paper baking cups with cooking spray.
2 Place 1 level measuring tablespoonful cookie dough in each paper baking cup.
3 Bake 10 to 12 minutes or until dark golden brown. Immediately press peanut butter cup candy into center of each cookie cup. Cool 5 minutes; remove to cooling rack. Cool 10 minutes. Refrigerate until set, about 1 hour.
1 Cookie: Calories 120; Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 95mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
Easy Success Tip
Dress up these tasty treats for a special occasion by
topping each with a small dollop of whipped cream.
If you are cooking gluten free, always read labels
to make sure each recipe ingredient is gluten free.
Products and ingredient sources can change.
Bake-Off® Contest 46; 2013 | Mike Salmonson | Hibbing, Minnesota
orange-chocolate-date cookies
prep time: 20 Minutes • start to finish: 2 Hours • 3 dozen cookies
- 2 rolls Pillsbury refrigerated sugar cookies
- ¼ cup unsweetened baking cocoa
- ¼ cup orange marmalade
- 1 teaspoon orange-flavored liqueur or orange-flavored extract
- 1 teaspoon vanilla
- 1 tablespoon water
- 1 package (8 oz) chopped dates
- 1 cup chopped cashews
1 Heat oven to 350°F (or 325°F for dark or nonstick cookie sheets). Spray large cookie sheets with cooking spray. Let cookie dough stand at room temperature 10 minutes to soften.
2 In large bowl, break up cookie dough. Add cocoa, marmalade, liqueur, vanilla and water; beat with electric mixer on medium speed until blended. Stir in dates and cashews until well blended. Cover; refrigerate 30 minutes for easier handling.
3 Shape dough into 36 (1¾-inch) balls. Bake 11 to 18 minutes or until puffed and edges are set. Do not overbake. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 15 minutes. Store in covered container.
1 Cookie: Calories 160; Total Fat 6g (Saturated Fat 1.5g, Trans Fat 1.5g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½
tropical almond cookie cups
prep time: 15 Minutes • start to finish: 1 Hour 10 Minutes • 1 dozen cookies
- 1 roll Pillsbury refrigerated sugar cookies
- Generous ½ cup whole almonds, ground to ⅔ cup
- 2 containers (6 oz each) vanilla Greek yogurt
- 1 cup fresh fruit (chopped kiwifruit, pineapple or mango)
1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
2 In medium bowl, break up cookie dough. Stir or knead in almonds. Roll dough into 12 balls. Place in muffin cups. Bake 15 to 20 minutes or until golden brown.
3 Using end of wooden spoon, carefully press into center of each baked cookie to make indentation. Bake 3 to 5 minutes longer or until set. Cool completely, about 30 minutes. Remove cookie cups from pan.
4 Spoon about 2 tablespoons yogurt into each cookie cup. Top with fresh fruit.
1 Cookie: Calories 220; Total Fat 9g (Saturated Fat 2g, Trans Fat 2g); Cholesterol 5mg; Sodium 140mg; Total Carbohydrate 30g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, ½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
Easy Success Tip
Sprinkle toasted almonds on top of the fruit for a
crunchy treat.
Dress it up by drizzling with dark or white
chocolate.
lemon-blueberry cheesecake cookies
prep time: 40 Minutes • start to finish: 1 Hour 30 Minutes • 2 dozen cookies
- 2 oz cream cheese
- 1 roll Pillsbury refrigerated sugar cookies
- ¼ cup all-purpose flour
- 2 tablespoons grated lemon peel
- 1 cup blueberries
- Powdered sugar
1 Place cream cheese in freezer until firm but not solid, about 25 minutes. Heat oven to 350°F.
2 In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended.
3 Cut firm cream cheese into 72 (¼-inch) cubes.
4 Shape 1 level measuring tablespoonful of dough into ball. Make 3 indentations with end of wooden spoon. Fill each indentation with 1 cube cream cheese. Wrap dough around cream cheese to completely enclose, and shape into ball. Place balls 2 inches apart on ungreased cookie sheet. Press 4 or 5 blueberries into each ball of dough.
5 Bake 10 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely. Sprinkle with powdered sugar.
1 Cookie: Calories 100; Total Fat 4g (Saturated Fat 1.5g, Trans Fat 1g); Cholesterol 0mg; Sodium 70mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
Easy Success Tip
Freezing the cream cheese makes it easier to cut
into tiny pieces and place in the dough.
Fresh blueberries are best in this recipe, but
frozen blueberries can be used in a pinch.
Bake-Off® Contest 46; 2013 | Craig Partin | Fuquay-Varina, North Carolina
malted milk ball–peanut butter cream squares
prep time: 20 Minutes • start to finish: 2 Hours 50 Minutes • 24 squares
- 1 roll Pillsbury™ refrigerated peanut butter cookies
- 1 cup whipping cream
- 1 container vanilla creamy ready-to-spread frosting
- 2 cups creamy peanut butter
- 1 jar (7 oz) marshmallow creme
- 2 cups coarsely chopped malted milk balls
- ½ cup chocolate-flavor syrup
1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Break up cookie dough, and press evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
2 In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
3 In large bowl, beat frosting and peanut butter with electric mixer on medium speed until well blended. Carefully fold whipped cream, marshmallow creme and 1½ cups of the malted milk balls into peanut butter mixture. Spoon and spread mixture over cooled cookie crust. Refrigerate about 2 hours or until cream layer is set. Cut into 6 rows by 4 rows.
4 To serve, place cream squares on dessert plates. Drizzle each with 1 teaspoon of the chocolate syrup. Sprinkle with remaining chopped malted milk balls. Store covered in refrigerator.
1 Square: Calories 410; Total Fat 23g (Saturated Fat 7g, Trans Fat 2g); Cholesterol 15mg; Sodium 260mg; Total Carbohydrate 44g (Dietary Fiber 1g); Protein 7g Exchanges: 2 Starch, 1 Other Carbohydrate, 4½ Fat Carbohydrate Choices: 3
Bake-Off® Contest 44; 2010 | Helen Fields | Springtown, Texas
cup o’ joe chocolate cookies
prep time: 40 Minutes • start to finish: 1 Hour 15 Minutes • 2½ dozen cookies
- 1 roll Pillsbury refrigerated sugar cookies
- ⅓ cup unsweetened baking cocoa
- 4½ teaspoons instant espresso coffee powder or granules
- ¼ cup whipping cream
- ⅓ cup miniature semisweet chocolate chips
1 Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
2 In large bowl, mix cocoa, espresso powder and whipping cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
3 Shape dough into 30 balls. On ungreased cookie sheets, place balls 2 inches apart. Using bottom of drinking glass, flatten each ball into 1½-inch round. Press thumb into center of each round to make indentation. Fill each indentation with ½ teaspoon of the chocolate chips.
4 Bake 9 to 13 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
1 Cookie: Calories 90; Total Fat 4g (Saturated Fat 1.5g, Trans Fat 1g); Cholesterol 0mg; Sodium 50mg; Total Carbohydrate 12g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
Bake-Off® Contest 46; 2013 | Nancy Babbitt | Union, Kentucky
candied hazelnut truffle bars
prep time: 30 Minutes • start to finish: 2 Hours • 24 bars
- 1 roll Pillsbury refrigerated sugar cookies
- 6 tablespoons plus 1½ teaspoons sugar
- 1 cup chopped hazelnuts
- 2 tablespoons butter
- 1 container (8 oz) mascarpone cheese
- ¾ cup chocolate-flavored hazelnut spread
- ¼ teaspoon kosher (coarse) salt
1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Let cookie dough stand at room temperature 10 minutes to soften. Break up cookie dough and press in pan; sprinkle with 1½ teaspoons of the sugar.
2 Bake 15 to 18 minutes or until edges are light golden brown. Remove from oven; place on cooling rack. Run knife around edge to loosen. Cool completely, about 40 minutes.
3 Meanwhile, in 12-inch skillet, mix hazelnuts, remaining 6 tablespoons of the sugar and the butter. Cook over medium heat 5 to 7 minutes, stirring until nuts are toasted and sugarcoated. Remove from skillet; set aside.
4 In medium bowl, mix mascarpone cheese and hazelnut spread until well blended. Spread over cooled cookie crust. Top with sugared hazelnuts. Sprinkle with salt; press in lightly. Refrigerate 30 minutes. Cut into 6 rows by 4 rows. Store covered in refrigerator.
1 Bar: Calories 230; Total Fat 15g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 15mg; Sodium 110mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 1½
Bake-Off® Contest 46; 2013 | Helen Azarian | Newburgh, Indiana
24-karat cookie bars
prep time: 15 Minutes • start to finish: 2 Hours • 24 bars
- 1 package Pillsbury Ready to Bake! refrigerated sugar cookies
- 1 bag (11.8 oz) frozen honey Dijon carrots
- 2 teaspoons ground cinnamon
- 2 eggs
- ¼ cup self-rising flour
- 1 cup coconut pecan creamy ready-to-spread frosting
- 2 tablespoons coarse white sparkling sugar
1 Heat oven to 350°F. Arrange cookie dough rounds evenly in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until edges are light golden brown. Remove from oven; cool 5 minutes.
2 Meanwhile, microwave frozen carrots as directed on bag. Cool 5 minutes. In large food processor, place cooked carrots. Cover; process, using quick on-and-off motions until finely chopped, scraping sides occasionally. Add cinnamon, eggs, flour and frosting. Cover; process using quick on-and-off motions until mixture is blended.
3 Pour mixture evenly over partially baked crust. Bake 25 to 30 minutes longer or until top looks dry and center springs back when lightly touched.
4 Sprinkle with sugar. Let stand 5 minutes. Run knife around edges of pan to loosen; cut into 6 rows by 4 rows. Cool completely, about 45 minutes. Serve at room temperature. Store covered in refrigerator.
1 Bar: Calories 170; Total Fat 8g (Saturated Fat 2.5g, Trans Fat 0.5g); Cholesterol 15mg; Sodium 115mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1½
Bake-Off® Contest 46; 2013 | Charm Allison | Lockeford, California
chocolate and pb marshmallow squares
prep time: 20 Minutes • start to finish: 50 Minutes • 16 squares
- 1 can Pillsbury™ Grands!™ Big & Buttery refrigerated crescent dinner rolls (8 rolls)
- ¾ cup creamy peanut butter
- 3 tablespoons packed brown sugar
- 1¾ cups miniature marshmallows
- 2 bars (1.55 oz each) milk chocolate candy, broken into small pieces
- 1 egg white, beaten
- 2 tablespoons granulated sugar
1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Unroll dough; separate into 2 rectangles. Place 1 rectangle on cookie sheet; press perforations to seal.
2 In small bowl, mix peanut butter and brown sugar. Spread over dough to within ¼ inch of edges. Press marshmallows into peanut butter mixture; top with candy bars and remaining dough rectangle. Press edges and perforations to seal. Brush top with egg white; sprinkle with granulated sugar.
3 Bake 15 to 20 minutes or until deep golden brown. Cool 10 minutes. Serve warm or cool.
1 Square: Calories 220; Total Fat 11g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrate 24g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Other Carbohydrate, ½ High-Fat Meat, 1½ Fat Carbohydrate Choices: 1½
so-easy lemon bars
prep time: 15 Minutes • start to finish: 1 Hour 35 Minutes • 36 bars
- 1 roll Pillsbury refrigerated sugar cookies
- 4 eggs, slightly beaten
- 1½ cups granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine, softened
- 2 tablespoons grated lemon peel (2 medium)
- ⅓ cup fresh lemon juice (2 medium)
- 1 to 2 tablespoons powdered sugar
1 Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.
2 In large bowl, beat eggs with whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.
3 Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.
1 Bar: Calories 110; Total Fat 4g (Saturated Fat 1.5g, Trans Fat 0.5g); Cholesterol 30mg; Sodium 45mg; Total Carbohydrate 17g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
lemon-blueberry pretzel cheesecake squares
prep time: 20 Minutes • start to finish: 3 Hours 30 Minutes • 24 squares
- 1 roll Pillsbury refrigerated sugar cookies
- 1½ cups coarsely crushed pretzels
- 1 pint (2 cups) blueberries
- 3 packages (8 oz each) cream cheese, softened
- ½ cup sugar
- 2 teaspoons vanilla
- 2 tablespoons grated lemon peel
- 3 eggs
- Additional 2 cups blueberries for garnish, if desired
1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2 In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Arrange 2 cups blueberries evenly on crust.
3 In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries.
4 Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1½ hours or until chilled and firm. Cut into 8 rows by 3 rows.
5 Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.
1 Square: Calories 230; Total Fat 14g (Saturated Fat 7g, Trans Fat 1.5g); Cholesterol 55mg; Sodium 210mg; Total Carbohydrate 22g (Dietary Fiber 0g); Protein 3g Exchanges: 1½ Other Carbohydrate, ½ High-Fat Meat, 2 Fat Carbohydrate Choices: 1½
Easy Success Tip
Line pan with foil to make
cutting bars easier and cleanup
a snap.
To quickly soften cream
cheese, remove from wrapper
and place on microwavable
plate. Microwave uncovered on
Medium (50%) 30 seconds; let
stand 1 to 2 minutes.
gluten-free chocolate chip cheesecake bars
prep time: 15 Minutes • start to finish: 2 Hours 15 Minutes • 16 bars
- 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
- 2 packages (8 oz each) gluten-free cream cheese, softened
- ½ cup sugar
- 1 teaspoon gluten-free vanilla
- 2 eggs
- Gluten-free chocolate-flavor syrup, hot fudge or strawberry topping, if desired
1 Heat oven to 350°F. Grease or spray 9-inch square pan. Spoon cookie dough into bottom only of pan; press evenly in bottom of pan.
2 Bake 15 minutes. Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on low speed about 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Spread filling evenly over partially baked crust.
3 Bake 28 to 32 minutes longer or until puffed and center is just set. Cool 30 minutes on cooling rack. Refrigerate until cold, at least 1 hour. Cut into 4 rows by 4 rows. Drizzle each serving with chocolate syrup. Store covered in refrigerator.
1 Bar: Calories 240; Total Fat 15g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 65mg; Sodium 190mg; Total Carbohydrate 23g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 1½
Easy Success Tip
Delight your guests, and make these bars extra
fancy. First, drizzle chocolate syrup on the dessert
plate in any pattern you desire. Place bar over
syrup, and drizzle a bit more on top.
If you are cooking gluten free, always read labels
to make sure each recipe ingredient is gluten free.
Products and ingredient sources can change.
layered salted caramel bars
prep time: 15 Minutes • start to finish: 1 Hour • 12 bars
- ⅓ cup butter, melted
- ½ cup packed brown sugar
- 1 tablespoon corn syrup
- ½ teaspoon salt
- ½ cup chopped pecans
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
- ¼ cup butter, melted
1 Heat oven to 350°F. In small bowl, mix ⅓ cup melted butter, the brown sugar, corn syrup and salt. Spread evenly in ungreased 13x9-inch pan. Sprinkle with pecans.
2 In small bowl, mix granulated sugar and cinnamon. Unroll one of the dough sheets. Press into 13x9-inch rectangle. Place in pan. Brush with some of the ¼ cup melted butter, and sprinkle with some of the cinnamon-sugar. Repeat with remaining dough sheets, ¼ cup melted butter and the cinnamon-sugar, ending with cinnamon-sugar.
3 Cover with foil. Bake 20 minutes. Remove foil; bake 25 to 30 minutes longer or until deep golden brown. Immediately turn pan upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle over bars; remove pan. Cut into 4 rows by 3 rows.
1 Bar: Calories 380; Total Fat 21g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 25mg; Sodium 630mg; Total Carbohydrate 44g (Dietary Fiber 0g); Protein 3g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 4 Fat Carbohydrate Choices: 3
Easy Success Tip
If you can’t find Pillsbury Crescent Recipe Creations
refrigerated seamless dough sheets, you can
substitute Pillsbury refrigerated crescent dinner
rolls. Just be sure to firmly press perforations to
seal.
These bars are best served straight from the oven
while the caramel is still warm.
Bake-Off® Contest 46; 2013 | Marie Marczuk | Lansdale, Pennsylvania
crunchy monkey bars
prep time: 15 Minutes • start to finish: 2 Hours 20 Minutes • 32 bars
- 1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
- 1 roll Pillsbury refrigerated peanut butter cookies
- 1 cup mashed peeled bananas (2 medium)
- 1 cup chocolate-flavored hazelnut spread
- 1 cup crushed dried banana chips
1 Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up both rolls of cookie dough; mix with wooden spoon or knead with hands. Stir in mashed bananas; mix well. Spread in pan.
2 Bake 18 to 22 minutes or until top is golden brown and toothpick inserted in center comes out clean. Remove from oven; immediately spoon chocolate hazelnut spread over top. Let stand 20 seconds to soften; spread evenly over crust. Top with banana chips; cool 30 minutes. Refrigerate at least 1 hour before serving. Cut into 8 rows by 4 rows. Store covered.
1 Bar: Calories 160; Total Fat 8g (Saturated Fat 2.5g, Trans Fat 1.5g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 20g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1
gluten-free chocolate chip turtle bars
prep time: 15 Minutes • start to finish: 2 Hours • 24 bars
Cookie Base
- 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
- ¾ cup chopped pecans
Filling
- 30 caramels, unwrapped
- ¼ cup whipping cream
Topping
- 1½ cups semisweet chocolate chips
- ¼ cup plus 3 tablespoons whipping cream
- ¼ cup chopped pecans
1 Heat oven to 350°F. Grease or spray 9-inch square pan. Spoon cookie dough in pan; press evenly in bottom of pan. Sprinkle with ¾ cup pecans; gently press pecans into dough. Bake 15 minutes. Cool 30 minutes.
2 Meanwhile, in medium microwavable bowl, microwave filling ingredients uncovered on High 2 to 3 minutes, stirring twice, until caramels are melted. Stir until smooth. Spread over cooled cookie base. Refrigerate 15 minutes.
3 In another medium microwavable bowl, microwave chocolate chips and ¼ cup plus 3 tablespoons whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with ¼ cup pecans. Refrigerate until set, 1 to 2 hours. Cut into 6 rows by 4 rows. Store covered in refrigerator.
1 Bar: Calories 240; Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 15mg; Sodium 100mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 1½ Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2
Easy Success Tip
For a special occasion when you want smaller
treats, cut into 6 rows by 6 rows. Place cut bars
in decorative mini foil baking cups. Visit a cake
decorating supply store for the best selection of cups.
If you are cooking gluten free, always read labels
to make sure each recipe ingredient is gluten free.
Products and ingredient sources can change.
Bake-Off® Contest 40; 2002 | Kathleen Kildsig | Kiel, Wisconsin
caramel cashew bars
prep time: 20 Minutes • start to finish: 1 Hour 20 Minutes • 36 bars
- 1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
- 1 bag (11.5 oz) milk chocolate chips (2 cups)
- 1 container (18 oz) caramel apple dip (1½ cups)
- 3 cups crisp rice cereal
- 1¼ cups cashew halves and pieces
1 Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2 Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
3 Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews.
4 Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. Cut into 6 by 6 rows.
1 Bar: Calories 180; Total Fat 7g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 26g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
Bake-Off® Contest 46; 2013 | Anita Van Gundy | Des Moines, Iowa
chocolate–peanut butter pretzel bars
prep time: 25 Minutes • start to finish: 2 Hours 35 Minutes • 24 bars
- 1 package Pillsbury Ready to Bake! refrigerated sugar cookies
- 1¾ cups pretzels
- 2 tablespoons butter flavor shortening
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- ¾ cup creamy peanut butter
- ½ cup chocolate-flavored hazelnut spread
- ¼ cup caramel topping
1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Let cookie dough stand at room temperature 10 minutes to soften.
2 Finely chop 1 cup of the pretzels; place in large bowl. Add cookie dough and shortening. Beat with electric mixer on low speed until well mixed. Press dough evenly in pan. Bake 14 to 18 minutes or until crust is light golden brown. Cool 10 minutes.
3 Meanwhile, in 2-quart heavy saucepan, heat condensed milk over medium heat 5 to 8 minutes, stirring constantly, until hot and mixture is thin. Remove from heat. Stir in peanut butter and chocolate hazelnut spread until well blended. Spread over baked crust. Coarsely chop remaining ¾ cup pretzels; sprinkle on top. Bake 15 to 20 minutes longer or until edges are golden brown. Cool completely, about 1½ hours. Drizzle with caramel topping. Cut into 6 rows by 4 rows. Store covered.
1 Bar: Calories 220; Total Fat 11g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 180mg; Total Carbohydrate 28g (Dietary Fiber 0g); Protein 4g Exchanges: 1½ Starch, ½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 2
Easy Success Tip
Instead of chopping the pretzels, place pretzels in
large resealable food-storage plastic bag. Seal bag;
with rolling pin, coarsely crush pretzels. Remove
¾ cup. Seal bag and finely crush remaining pretzels
in bag.
gluten-free rocky road bars
prep time: 10 Minutes • start to finish: 2 Hours 35 Minutes • 30 bars
- 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
- 2 cups semisweet chocolate chips
- ½ cup coarsely chopped peanuts
- 3 cups miniature marshmallows
1 Heat oven to 350°F. Grease or spray 13x9-inch pan. Spoon cookie dough in bottom only of pan; press evenly in bottom of pan.
2 Bake 15 minutes. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Gently spread chocolate evenly over crust.
3 Set oven control to broil. Sprinkle peanuts and marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 30 to 45 minutes to serve warm, or cool completely, about 2 hours. Cut into 6 rows by 5 rows, using sharp knife sprayed with cooking spray. Store tightly covered.
1 Bar: Calories 150; Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 5mg; Sodium 55mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 1g Exchanges: ½ Starch, 1 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1
Easy Success Tip
Dairy free? We tested these bars with dairy-free
chocolate chips and had excellent results!
If you are cooking gluten free, always read labels
to make sure each recipe ingredient is gluten free.
Products and ingredient sources can change.
gluten-free chocolate chip cookie layer bars
prep time: 10 Minutes • start to finish: 2 Hours 55 Minutes • 36 bars
- 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 bag (12 oz) white vanilla baking chips (2 cups)
- 1 cup flaked coconut
- 1 cup chopped walnuts
1 Heat oven to 350°F. Grease or spray 13x9-inch pan. Spoon cookie dough in pan; press evenly in bottom of pan.
2 Bake 15 minutes. Drizzle condensed milk evenly over partially baked crust. Sprinkle with remaining ingredients.
3 Bake 25 to 30 minutes longer or until golden brown. Cool completely, about 2 hours. Cut into 6 rows by 6 rows.
1 Bar: Calories 170; Total Fat 9g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 80mg; Total Carbohydrate 20g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, ½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1
Easy Success Tip
If you crave some extra chocolate, substitute 1 cup
milk chocolate or semisweet chocolate chips for
1 cup vanilla baking chips.
If you are cooking gluten free, always read labels
to make sure each recipe ingredient is gluten free.
Products and ingredient sources can change.
