Chocolate Sugar Cookie Bars
Rated 5.0 stars by 1 users
Category
Recipes
Servings
16
Prep Time
20 minutes
Cook Time
25 minutes
In between a brownie and a cookie this chocolatey dessert will satisfy any chocolate craving with chocolate cookie on the base and light, sweet frosting on the top.
Ingredients
-
14 tablespoons unsalted butter, room temperature
-
½ cup packed brown sugar
-
1-16 ounce Ann Clark Chocolate Sugar Cookie Mix
-
¼ cup Greek Plain yogurt (5%)
-
1 large egg, room temperature
-
1 teaspoon Ann Clark Cake Batter Flavoring
-
½ teaspoon baking powder
-
½ teaspoon baking soda
-
½ cup unsalted butter, room temperature
-
2 ½ cups powdered sugar
-
¼ cup whole milk
-
3 tablespoons unsweetened cocoa powder
-
2 teaspoons Ann Clark Cake Batter Flavoring
-
¼ teaspoon sea salt
-
½ cup melted dark chocolate
-
1/3 cup rainbow sprinkles
-
Stand Mixer with Paddle attachment or electric Mixer
Dough
Frosting
Topping
Equipment Needed
Directions
For Dough: Pre-heat oven 350F. Grease 9-x-13 inch baking pan with cooking spray and line with parchment that is overhanging on the edges. Set aside.
Beat butter and brown sugar, in stand mixer, on medium, with paddle attachment or electric mixer, until just smooth, about 1 minute.
Add ½ cup dry mix to the mixer, on medium-low, scraping as needed, until incorporated, about 1un minute.
Add yogurt, egg, remaining mix, flavoring, powder and soda until well blended, scraping the sides as needed, about 1 minute.
Press dough into the prepared pan and bake in the pre-heated oven until puffed up and slightly firm to touch, about 25 minutes.
Remove from the oven and cool completely, about 45 minutes.
Meanwhile for Frosting: Beat butter until just lightened, about 1 minute.
Add powdered sugar, milk, cocoa, flavoring and salt on medium in an electric mixer or stand mixer with paddle attachment until smooth, scraping as needed, about 5 minutes.
Add melted chocolate on medium-low, until combined, scraping the sides as needed, about 2 minutes
Assembly: Spread frosting on the cooled crust.
Sprinkle with rainbow sprinkles and remove bars from the pan.
Cut into 16 pieces and serve.
Recipe Note
Notes & Tips:
- To make ahead: Make the dough and press it into the pan the day before.
- Place the slightly cooled crust in therefrigerator or freezer to cool quicker
- Do not place the frosting on until cool or it will melt
- Have fun with the toppings!
- Wet hands slightly to press down dough to avoid sticking on your hands
Photo by Laura Kanya
