Friday, September 7, 2007

Magnificent Mini Bar Cookies

This recipes was on the back of the mini bar chocolate pieces (It's also on their website in the link) and it was really good. I had used some of the mini bars for somethings else, so I had to substitute come milk chocolate chips (not semisweet) to make up for it. I also used just margarine, and not shortening, because I didn't feel like getting out the shortening.
But I just learned this cool trick from my SIL Amy. If you line the measuring cup with plastic wrap before you fill it with shortening then it comes out easy, and you don't have to clean the measuring cup! Why hadn't I figured that out before?!!!

Magnificent Mini Bar Cookies
  • 6 tablespoons butter, softened
  • 1/3 cup butter flavored shortening
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/3 cups (8-oz. pkg.) HERSHEY'S Mini Milk Chocolate Bars, divided
  • 3/4 cup chopped nuts(optional)

1. Heat oven to 350°F.

2. Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla, beating until well blended. Stir together flour, baking soda and salt; gradually beat into butter mixture. Stir in 1 cup mini chocolate bars* and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool additional 1 to 2 minutes; press 1 or 2 of the remaining chocolate bars onto the surface of each cookie. Cool completely. About 3 dozen cookies.

*The entire bag of mini chocolate bars can be stirred in; omit topping baked cookies with additional chocolate bars.

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