Zutaten für Chocodiles Cookie Bars
- Flour
- Brown Sugar
- Butter
- Crisco Shortening
- Peanut Butter
- ¼ teaspoon salt
- Egg Yolk
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Chips
- ½ cup crunchy peanut butter
- 2 cups crushed corn flakes
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Zubereitung von Chocodiles Cookie Bars
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 ½ cups all-purpose flour, ¾ cup graham cracker crumbs, ½ cup powdered sugar, ½ cup packed light brown sugar, ½ teaspoon baking soda, and ¼ teaspoon salt. Mix on low speed until coarse crumbs form.
- Add 1 large egg yolk and 1 teaspoon vanilla extract. Mix until well combined.
- Firmly press the mixture into an ungreased 15x10x1-inch jelly roll pan.
- Bake for 25-30 minutes, or until golden brown.
- While the cookie base is baking, prepare the topping: In a double boiler or microwave-safe bowl, melt 12 ounces of semi-sweet chocolate chips until smooth.
- Stir in ½ cup crunchy peanut butter until well combined.
- Gently fold in 2 cups of crushed corn flakes until evenly coated.
- Once the cookie base has cooled slightly, spread the chocolate peanut butter topping evenly over the surface.
- Refrigerate for at least 2 hours to allow the topping to harden completely before cutting into bars.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
81g
Fat
36g
Carbs
12g
