Day 2: 25 Days of Christmas – Cookie Style
I originally found this recipe via Pinterest from Crazy for Crust . I happened to have most of the ingredients in my pantry, so I thought this cookie bar would be a definite must to try. I’m so glad I made them because they were absolutely delicious. All the taste testers, including my husband, stated this was one of their favorites out of all the cookies that have been made so far. They also can be made throughout the year too – just swap out the colors of sprinkles to match other holidays, etc.
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- 1 box yellow cake mix
- 1 /2 cup (1 stick) butter, softened
- 1 egg
- ⅔ cup sprinkles, divided (I used a jar that contained red, green, and white for the holidays.)
- 1 (14 oz) can sweetened condensed milk
- 1¼ cups white chocolate chips
- Pre-oven to 350 degrees. Line a 9×9 baking pan with parchment paper (or aluminum foil sprayed with non-stick spray).
- In a large bowl, add cake mix, butter, and egg; mix until a thick dough forms. Add ⅓ cup sprinkles and stir until incorporated.
- Press about ⅔rds of the dough onto the bottom of your prepared baking pan. Sprinkle with white chocolate chips on top of dough, along with remaining ⅓ cup of sprinkles. Pour sweetened condense milk over the top of bars.
- Separate remaining dough into small balls. Flatten in your hand as much as possible and lay on top of sweetened condensed milk.
- Bake for 30 minutes, or until they just begin to brown. Cool completely before slicing (or you will have a gooey mess).
- Store in an airtight container.
Tip #1: Once a can of sweetened condensed milk is opened (if not immediately used), transfer the unused milk to an airtight container, refrigerate and use within 5 days.
Tip #2: How to cut bar cookies?
Line with parchment paper vs. aluminum foil that has been greased —the parchment paper pulls away from the sides much easier and makes it easier to remove
- Always wait till the bars have cooled entirely – you can even chill in fridge for 45 minutes to get more firm so they don’t come apart when cut
- Between cuts, clean knife by dipping in hot water and wiping with a clean, dry towel
- Always cut and remove corner piece first – this helps to cut and remove the remaining pieces
- Always cut with a serrated knife
- Any bar scraps can be cut into small cubes and used as a topping with ice cream!
DID YOU KNOW?
Ever wonder what the difference is between sweetened condensed milk and evaporated milk?
While their names seem similar, they are very different. They cannot be substituted for one another.
Sweetened condensed milk and evaporated milk both start out as concentrated milk that has been cooked at a high heat to remove most of the water naturally in the milk. To make evaporated milk, roughly 60% of the water in regular milk is cooked out. It will add some richness to a recipe if you use it in place of regular milk. It has the same consistency as cream. Sweetened condensed milk is much thicker than evaporated milk and is much sweeter. It starts with milk that has had some of the water cooked out of it and sugar is added. Approximately 40% of what is inside a can of sweetened condensed milk is sugar, which is why it is sweet, light brown color, and a very thick consistency.