Double Chocolate and Gingerbread Cookie Bars
Inspired Taste
Created Nov 5, 2012
We married double-chocolate chunk cookie dough and gingerbread cookie dough to create these easy, chocolaty holiday dessert bars.
Double Chocolate and Gingerbread Cookie Bars
- Prep Time 10 min
- Total 1 hr 10 min
- Servings 24
- Ingredients 8
Ingredients
Chocolate Dough
- 1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
- 1/4 cup vegetable oil
- 2 tablespoons water
- 1 egg
Gingerbread Dough
- 1 pouch (17.5 oz) Betty Crocker™ Limited Edition Gingerbread Cookie Mix
- 1/2 cup butter, softened
- 1 tablespoon water
- 1 egg
Instructions
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Step1Heat oven to 375°F (350°F for dark or nonstick pans).
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Step2In medium bowl, stir together Chocolate Dough ingredients until soft dough forms. In second medium bowl, stir together Gingerbread Dough ingredients until soft dough forms.
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Step3In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spoon heaping spoonfuls of Chocolate Dough 2 inches apart. Repeat with Gingerbread Dough, placing spoonfuls of dough between chocolate dough. Press dough into an even layer.
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Step4Bake 10 to 15 minutes or until golden brown. Cool completely, about 45 minutes. For bars, cut into 6 rows by 4 rows.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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