FREE recipes delivered to your inbox!

Sign Up

Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

recipe image Big Batch Baking Hack: Cookie Bars - Country Crock Plant Butter

Big Batch Baking Hack: Cookie Bars - Country Crock Plant Butter

Country Crock® Big Batch Dairy-Free Cookie Bars (2 flavors in 1

Country Crock® Big Batch Dairy-Free Cookie Bars (2 flavors in 1

Be the first to rate this

Has average rating

Total rating count

Rate this

Prep time15 min
Ready in2 hr
PortionsPortions 24

Ingredients

For Main Cookie Mix:

1 package (19 ounce) dairy free cookie dough mix
1/2 cup (1 stick) Country Crock® Plant Butter Sticks with Olive Oil softened
1 egg
1 tablespoon water

For Sprinkled Blondie

1/2 cup dairy free red and green chocolate candies, divided in half
1 tablespoon green, red and white candy sprinkles

For Double Chocolate Crunch Cookies

2 tablespoons cocoa powder
3 tablespoons water
1/2 cup dairy-free white chocolate chips
1 tablespoon shredded coconut

Nutritional Guidelines (per serving)

See Full Nutritional Guidelines Close

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat oven to 350°F. Grease a 9x13” sheet pan with Country Crock Plant Butter.
In a medium bowl using a firm spatula or spoon, mix together cookie mix, softened Country Crock Plant Butter, egg and water until a soft dough forms. Divide the dough in half and place one half into another medium bowl.
To one bowl, add half of the red and green chocolate candies and the sprinkles and fold in until well combined. Press the dough into half of the prepared sheet pan. Sprinkle with additional sprinkles and set aside.
To the remaining dough add cocoa powder and water and stir until well combined. Fold in half of the chopped sandwich cookies, dairy-free white chocolate chips, and shredded coconut. Press the dough into the other half of the prepared sheet pan. Sprinkle with remaining chopped sandwich cookies, a bit of shredded coconut and white chocolate chips.
Bake for 13-16 minutes or until a toothpick inserted into the middle of the cookie bars comes out clean.
Cool completely, about 1 ½ hours. Cut into 6 rows by 4 rows to make 24 bars. Store covered in an airtight container. Enjoy!

Download Recipe

How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review

1 star. Poor.

2 stars. Fair.

3 stars. Average.

4 stars. Good.

5 stars. Excellent.