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Double Chocolate and Gingerbread Cookie Bars

  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 24

We married double-chocolate chunk cookie dough and gingerbread cookie dough to create these easy, chocolaty holiday dessert bars. MORE + LESS -

Ingredients

Chocolate Dough

1
pouch Betty Crocker™ double chocolate chunk cookie mix
1/4
cup vegetable oil
2
tablespoons water
1
egg

Gingerbread Dough

1
pouch Betty Crocker™ gingerbread cookie mix
1/2
cup butter, softened
1
tablespoon water
1
egg

Steps

Hide Images
  • 1
    Heat oven to 375°F (350°F for dark or nonstick pans).
  • 2
    In medium bowl, stir together Chocolate Dough ingredients until soft dough forms. In second medium bowl, stir together Gingerbread Dough ingredients until soft dough forms.
  • 3
    In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spoon heaping spoonfuls of Chocolate Dough 2 inches apart. Repeat with Gingerbread Dough, placing spoonfuls of dough between chocolate dough. Press dough into an even layer.
  • 4
    Bake 10 to 15 minutes or until golden brown. Cool completely, about 45 minutes. For bars, cut into 6 rows by 4 rows.

Expert Tips

  • Try using a different cookie mix. Oatmeal, peanut butter or sugar cookie mix would work well.
  • Drizzle cookie bars with melted white or dark chocolate.

Nutrition Information

No nutrition information available for this recipe

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