Halloween Chocolate Chip Cookie Bark

Who doesn’t love chocolate chip cookies? Of course, I do. I also love making candy and bark-type recipes for the holidays. I wondered, why not combine the two into something wonderful for Halloween? This Chocolate Chip Cookie Bark is fantastic. You don’t even need a mixer. It has just the basic cookie ingredients, mini chocolate chips and Reese’s Pieces. I will be making this recipe for my “Halloween Treat” cooking segment this week on Nashvillle’s top ranked talk show, NewsChannel 5 “Talk of the Town” on Thursday, October 28th along with 2 other creative Halloween treats. I will try to post the TV link when I get it. Happy Halloween week! Alison

Halloween Chocolate Chip Cookie Bark

Cook Time:

15 minutes

Prep Times:

16 minutes

Yield:

12 to 14 servings

Ingredients:

11/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted and cooled
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup mini semisweet chocolate morsels
3/4 cup reese's pieces
3/4 cup pecans pieces, toasted

Preparation:

1. Combine first 4 ingredients; set aside.

2. Stir together butter, sugars and vanilla in a large bowl. Add flour mixture, stirring until smooth. Stir in remaining ingredients, mixing gently.

3. Press dough evenly into a lightly greased 13- x 9-inch baking sheet, pressing to the edges.

4. Bake at 350F for 16 to 18 minutes or until lightly browned and crisp looking. Cool completely in pan. Break into pieces. Store in an airtight container up to 3 days (but it won't last that long).

19 thoughts on “Halloween Chocolate Chip Cookie Bark”

  1. Alison, chocolate bark & cookies are the perfect combination! My kids would love these cookies. I would enjoy seeing you on TV! xo

  2. I am making these with the kids tomorrow for our school party. Your recipes are my favorite. They always come out to perfection

  3. My Mom used to do this. She would take her basic chocolate chip recipe and press it into a 9×13″ pan and bake and then cut it into squares. I once asked her why she make the cookies into bars rather than traditional round cookies. She replied that it was faster cooking ’em all in one batch and there was only one pan to clean up rather than several cookie sheets.

    This brings back a fond ol’ memory for me. Thanks.

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