Chocolate Chip Cookie Dough Scotcharoos Bars are a dough bar with layers of cake mix cookies and scotcharoos with eggless cookie dough in the middle!
I wasn’t sure what to make for my second cookie dough recipe. I did some brainstorming and then looked online and found that all of the great ideas I came up with have already been made. That is totally fine and I could’ve come up with my own version, but instead I did some more thinking.
I decided that I wanted to combine chocolate chip cookie dough with another one of my favorite bars: scotcharoos. Scotcharoos are one of those easy to make recipes that are so good. I love the combination of chocolate, butterscotch and peanut butter.
But still needed a third or layer for the bars and it had to be something thin but more sturdy. I settled on a cake mix cookie crust. The combination of all three layers of these Chocolate Chip Cookie Dough Scotcharoos is delicious!
The bottom layer is like a big chocolate cake mix cookie. When I took the pan out of the oven after baking, I was worried because the cookies raised to fill the pan. As they cooled, they flattened out and the weight of the other layers flattened them even more.
To make the bottom layer, mix together a chocolate cake mix, eggs and oil. Spread into a greased 9×13 inch pan (line pan with foil if you want to be able to lift the bars out to cut them)Â and bake at 350 degrees for 12-15 minutes. Place the cookie bars in the fridge to cool.
Next, make the chocolate chip cookie dough. The first thing youâ€™ll need to do it heat the flour since consuming raw flour isn’t recommended. You can heat in it in the microwave for 1 minute and 15 seconds on high, stirring every 15 seconds, until it reaches 160ËšF.
Or heat the flour in a 350Â°F oven for 5-10 minutes, stirring halfway through, until it reaches 160ËšF.
Cream together butter, granulatedÂ sugar and brown sugar. Add sweetened condensed milk and vanilla. Mix in flour and salt. Finally, add mini chocolate chips. Spread cookie dough over cooled cake mix cookie bars and return to the fridge to chill.
For the third layer, make scotcharoos. Heat light corn syrup and sugar just until it starts to boil. Remove from heat and stir in peanut butter. Pour mixtureÂ over Rice Krispies in a large bowl and mix well.
Spread and press over the chocolate chip cookie dough. This filled my pan all the way to the top, but you can leave a cup or two of the scotcharoosÂ in the bowl if they all won’t fit in the 9×13 inch pan.
Microwave chocolate chips and butterscotch chips for 30 seconds, stir. Continue heating and stirring at 15 second intervals until smooth. Spread the chocolate over the scotcharoos. Place the bars in the fridge to cool and set.
Cut the bars into squares once they’ve had time to harden. It is best to cut them right after they come out of the fridge, before the chocolate chip cookie dough has time to soften.Â
These Chocolate Chip Cookie Dough Scotcharoos were too good to keep in the house. I brought them with us as we visited friends and family over the weekend and everyone raved about them so the recipe is definitelyÂ a keeper!
Want more bar recipes? Try these next:
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These no bake Peanut Butter Bars are dangerously easy to make with just a few ingredients you probably have in your pantry right now.
This Club Cracker Caramel Bars recipe with caramel and chocolate is one of the best combinations and when you add some salt, the recipe becomes irresistible!
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