Recipe Idea: Easy Dream Bar Cookies
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Hi. It’s Lois in the kitchen at Recipe Idea Shop, telling you about Easy Dream Bar Cookies. I think some variation of Easy Dream Bar Cookies has been around since I was a kid—and that’s a LONG time ago. Hee. Hee.
This version of the recipe is based on a recipe in The Flying Brownie (cookbook) by Shirley Fan. Her recipe calls for a crust made of chocolate sandwich cookies (like Oreos) with the stuffing removed and then crushed and mixed with the butter to form it. I didn’t have any chocolate cookies, but I did have traditional graham cracker crumbs so I used those. I also added extra nuts (her recipe calls for only 1/2 cup), which makes these Easy Dream Bar Cookies pretty darn tasty (and higher in fat).
Don and I thought these cookies were terrific. I challenge you to try them and post a comment about them below. They are super easy to make—since they are bar cookies!
Read on for recipe and nifty nutrition label with all the details!
- 1 cup graham cracker crumbs
- 4 tablespoons butter (melted)
- 1/2 cup semisweet chocolate chips
- 1/4 cup peanut butter chips
- 1/4 cup white chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup slivered almonds
- 1 cup shredded coconut
- 3/4 cup sweetened condensed milk
- Heat oven to 350F degrees.
- Line an 8 x 8 baking pan with parchment paper, leaving a little extra for overhang.
- Mix graham cracker crumbs and butter and pour it into the pan.
- Press the crumbs into the bottom of the pan.
- Bake for 10-12 minutes.
- Cool for 20 minutes.
- In a medium-sized bowl, mix all the chips, nuts and almonds.
- Pour the mixture over the top of the cooled crust.
- Drizzle the milk over the top.
- Return the pan to the oven and bake for 20-25 minutes until the top is golden brown.
- Let cool in the pan on a rack.
- Remove the bars from the pan by grasping the edges of the parchment paper (easy clean up!).
- Cut the cookies into 16 even squares.
- Store in an airtight container.