Chocolate Chip Candy Cookie Bars
Details
- Timing
- Timing
- Total:
- 2 Hr. 30 Min.
- Bake:
- 23 Min.
- Prep:
- 20 Min.
- Skill Level:
- Expert
- Yields:
- 48 bars
Do you love challenging yourself in the kitchen? This HERSHEY'S Chocolate Chip Candy Cookie Bars recipe will prove you're the master baker and candy maker in your circle. These bars are chewy, chocolaty, buttery and absolutely delicious, featuring a pastry dough crust loaded with sliced almonds and HERSHEY'S Semi-Sweet Chocolate Chips. Whether you serve them at the office party, a family gathering or a neighborhood block party, you'll knock it out of the park with this impressive HERSHEY'S Chocolate Chip Candy Cookie Bars recipe.
Love chocolate paired with golden, buttery dough? You'll love the flavor of our MINI KISSES Chewy Blondies, too!
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 23 minutes
- COOK TIME
- 15 minutes
- Cool Time
- 1 hour 30 minutes
Ingredients
-
1 2/3 cupsall-purpose flour
-
1 1/2 cupssugar plus 2 tablespoons, divided
-
3/4 tspbaking powder
-
1 cupbutter or margarine (2 sticks) cold, divided
-
1egg, slightly beaten
-
1/2 cupevaporated milk plus 2 tablespoons (5 oz can), divided
-
2 cupsHERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (12 oz pkg), divided
-
1/2 cuplight corn syrup
-
1 1/2 cupssliced almonds
Directions
Oven
Mixing Bowl
Pastry Blender
Jelly Roll Pan
Measuring Cups
Saucepan
Stovetop
Candy Thermometer
Heat oven to 375°F.
Stir together flour, 2 tablespoons sugar and baking powder in medium bowl; using pastry blender, cut in 1/2 cup butter until mixture forms coarse crumbs. Stir in egg and 2 tablespoons evaporated milk; stir until mixture holds together in ball shape. Press onto bottom and 1/4-inch up sides of 15-1/2x10-1/2x1-inch jelly roll pan.
Bake 8 to 10 minutes or until lightly browned; remove from oven, leaving oven on. Sprinkle 1-1/2 cups chocolate chips evenly over crust; do not disturb chips.
Place remaining 1-1/2 cups sugar, remaining 1/2 cup butter, remaining 1/2 cup evaporated milk and corn syrup in 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils; stir in almonds. Continue cooking and stirring to 240°F on candy thermometer (soft-ball stage) or until small amount of mixture, when dropped into very cold water, forms soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan). Remove from heat. Immediately spoon almond mixture evenly over chips and crust; do not spread.
Bake 10 to 15 minutes or just until almond mixture is golden brown. Remove from oven; cool 5 minutes. Sprinkle with remaining 1/2 cup chocolate chips; cool completely. Cut into bars.
Try making with a combination of chip flavors.
-
Nutrition FactsServings Per Container 48 servingsServing size 1 bar (35g)Amount per servingCalories140% Daily Value*Total Fat 9g 12%Saturated Fat 4.5g 23%Trans Fat 0gCholesterol 15mg 5%Sodium 45mg 2%Total Carbohydrates 18g 7%Dietary Fiber 1g 4%Total Sugars 12gIncludes 11g Added Sugar 22%Protein 2gVitamin D 0 0%Calcium 22mg 2%Iron 1mg 6%Potassium 74mg 2%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
