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Raspberry Brownie Cookie Bars

 4 Ratings
2 Comments
  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 24
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Betty Crocker fudge brownie mix and chocolate chip cookie mix are the easy shortcuts in this multi-layered and decadent dessert.

Cheri Liefeld Recipe by Cheri Liefeld
December 16, 2015

Ingredients

1
box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/2
cup water
1/4
cup vegetable oil
3
eggs
1
pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2
cup butter, softened
1
can (14 oz) sweetened condensed milk (not evaporated)
1 1/2
cups milk chocolate chips
1/2
cup raspberry preserves
2/3
cup chopped pecans

Directions

  • 1 Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan.
  • 2 In large bowl, stir brownie mix, water, oil and 2 of the eggs until blended. Spread half of the batter in pan.
  • 3 In medium bowl, stir cookie mix, butter and remaining 1 egg until soft dough forms. Spoon cookie dough over brownie batter in pan; pat with spoon to form second layer. Pour remaining brownie batter evenly over cookie dough.
  • 4 Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean.
  • 5 Meanwhile, in small saucepan, heat condensed milk and chocolate chips over medium heat, stirring constantly, until chips are melted and mixture is smooth. Pour over warm brownie base. Drop teaspoonfuls of raspberry preserves on condensed milk mixture. Sprinkle with pecans. Bake 18 to 20 minutes longer or until top is set. Cool completely, about 1 hour. Use foil to lift from pan. Cut into 6 rows by 4 rows.

Expert Tips

You can use cooking parchment paper rather than foil for lining the pan, or grease the pan instead with shortening or cooking spray. If you don’t line the pan, run a knife around the edges when you remove it from the oven to keep bars from sticking.

Serve brownie bars warm topped with a scoop of ice cream!

Nutrition Information

No nutrition information available for this recipe.

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