Chocolate Chip, Brownie & Oreo Bars

These decadent bars have a chocolate chip cookie bottom, double-stuffed Oreos in the middle and brownie batter on top.  Hold onto your seat, because you are about to experience a serious sugar rush!  One of these satisfies your sweet tooth for the entire day!

Chocolate Chip Cookie Layer
1/2 c unsalted butter, softened
3/4 c granulated sugar
1/4 c light brown sugar
1 large egg
1/2 tsp vanilla extract
1-1/2 c all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/2 c mini chocolate chips
16 Double Stuf Oreos, plus more for the top

Milk Chocolate Brownie Layer
6 T unsalted butter
8 oz milk chocolate, chopped
2/3 c light brown sugar
1 tsp vanilla extract
2 large eggs
2/3 c all-purpose flour
1 T unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking powder

Heat oven to 350*. Grease a 9x9-inch baking pan and line with a strip of parchment, allowing edges to hang over opposite sides.

For the chocolate chip cookie layer, beat together the butter, granulated sugar and brown sugar. Add egg and vanilla; beat until fluffy. Stir in flour, salt and baking soda, then add chocolate chips. Press dough into the bottom of the pan. Top with a single layer of Oreos.

To make brownie batter, melt together butter and chocolate and cool slightly. Stir in brown sugar, vanilla and eggs until smooth. Add flour, cocoa powder, salt and baking powder and stir until batter is smooth and glossy. Pour over Oreos in the pan.

Top brownie layer with extra crumbled Oreos. Bake until a toothpick inserted into the center comes out almost clean, 60-65 min. Allow to cool, then run a spatula around edges to loosen from pan. Use the parchment overhang to lift brownies out of the pan; slice and serve.  Makes 12 bars.

Recipe found in Ladies' Home Journal / March 2014

Chocolate Banana Nana Bars

Moist, cake-like bars that incorporate chocolate, bananas & peanut butter chips.  Good as dessert or snacks.  Wrap tightly or store in an air tight container to maintain moistness.

Ingredients

1 c sugar
1 stick butter, softened
3 medium bananas, mashed
1 large egg
1 tsp vanilla
1 1/2 c all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c unsweetened cocoa
1/3 c chocolate chips
1/3 c peanut butter chips
Confectioners' sugar for dusting

Makes about 36 bars.

Preheat oven to 350*. Grease a 9x13 pan. Combine the sugar and butter in a large bowl and beat with an electric mixer on medium speed, scraping the bowl several times, until light and fluffy, 1-2 minutes. Add the bananas, egg and vanilla and continue beating and scraping the bowl until well mixed, 1-2 minutes longer. Combine the flour, baking powder, baking soda, and salt in a medium bowl and stir with a whisk to blend. Add to the banana mixture and beat on low speed for 1-2 minutes, scraping the bowl several times, until the batter is well mixed.

Measure out 1 1/2 cups of the batter and place in a separate bowl.  Add the peanut butter chips.  Drop by spoonfuls into the prepared pan, leaving gaps for the chocolate batter. Add the cocoa to the remaining batter and beat on low speed for about 30 seconds.  Mix in the chocolate chips.  Drop by spoonfuls into the pan, covering the bottom.  Using an offset spatula lightly and carefully smooth the batter so it is even across the pan without mixing the two batters too much for a black & white effect.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.  Just before serving, dust with confectioners' sugar.  Cut into bars.