TIP: Cookie bars are quicker to make than cookies as you do not have to drop by spoonfuls. Just flatten in the pan and slice into bars once they are cool.
(They do take much longer to cool though.)
Other cookie bar recipes contributed by members are Posts: #17, #54, #67, #91, #98 
Butterscotch/Caramel Bars
1 box butter pecan cake mix
1/2 cup butter or margarine, softened
1 egg
1 jar (12.5 oz) caramel topping
1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together dry cake mix, butter and egg, using fork. Using a piece of plastic wrap on crumb mixture, press half of the mixture in bottom of ungreased 13x9-inch pan; remove wrap.
2. Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.
3. Bake 18 to 22 minutes (25 to 28 minutes for dark or nonstick pan) or until light golden brown. Cool 10 minutes; loosen edges of crust with knife. Cool completely, about 50 minutes. For bars, cut into 6 rows by 4 rows. Store covered. These are very gooey, messy & sticky because of all the caramel.
For a twist: try a chocolate cake mix, caramel sauce and toffee bits (Heath bar or Skorr) in the middle.
Triple-Chocolate Cherry Bars (or strawberry)
1 box chocolate fudge cake mix
1 can (21 oz) cherry pie filling OR strawberry pie filling
1 egg, beaten
1/2 bag or more (12-oz size) miniature semisweet chocolate chips
1 container Whipped chocolate frosting (optional)
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.
2. In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan.
3. Bake 15x10x1-inch pan 25 to 30 minutes, 13x9-inch pan 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. A drizzle of melted white chocolate makes these bars look even more special. For bars, cut into 8 rows by 6 rows.
High Altitude (3500-6500 ft): Heat oven to 350°F for all pans.
Rocky Road Bars
1 box chocolate fudge or devil's food cake mix
1/2 cup butter or margarine, melted
1/3 cup water
1/4 cup packed brown sugar
2 eggs
1 cup chopped nuts and/or chocolate chips
3 cups miniature marshmallows
1/3 cup of canned chocolate frosting
m&m's
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray 13x9-inch pan.
2. In large bowl, stir together half of the dry cake mix, the melted butter, water, brown sugar and eggs until smooth. Stir in remaining cake mix and the nuts and chocolate chips. Spread in pan. Bake 20 minutes (25 minutes for dark or nonstick pan); sprinkle with marshmallows & m&m's.
3. Bake 10 to 15 minutes longer (14 to 18 minutes for dark or nonstick pan) or until marshmallows are puffed and golden. In microwavable bowl, microwave frosting uncovered on High 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows. Store covered.
High Altitude (3500-6500 ft): In step 2, bake 25 minutes. In step 3, bake 5 to 10 minutes.
Chocolate-Caramel Bars
This recipe is not as sweet as the first one above, because of the added oatmeal. I think you can just substitute a jar of caramel sauce for the wrapped caramels & milk.
1 box devil's food cake mix
3/4 cup butter or margarine, softened
1 egg
2 cups quick-cooking or old-fashioned oats
1 bag (14 oz) vanilla caramels, unwrapped (or jar of caramel topping)
1/4 cup milk
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans or walnuts, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and egg with electric mixer on low speed until well mixed.
2. Stir in oats until crumbly (use fingers if necessary). Reserve 1 1/2 cups cake mixture. Press remaining mixture in pan (use plastic wrap or waxed paper to press mixture if it is sticky).
3. In heavy 2-quart saucepan, heat caramels and milk over medium-low heat, stirring frequently, until melted. (Or use a jar of caramel topping.) Pour over chocolate layer in pan. Sprinkle with chocolate chips and pecans. Sprinkle reserved cake mixture over top.
4. Bake 22 to 28 minutes or until caramel bubbles along edges and cake mixture on top appears crisp and dry. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 4 rows. Store tightly covered.
High Altitude (3500-6500 ft): Bake 26 to 30 minutes.
Recipes above courtesy of Betty Crocker®
Sunshine Lemon Bars
1 pkg Lemon Cake Mix
1/2 cup (1 stick) butter
1 large egg
1 (14 oz) can sweetened condensed milk (not evaporated milk)
1/2 cup lemon juice
1. Preheat oven to 350 °F. Stir together cake mix, butter and egg. Spread mixture evenly into bottom of a 13x9-inch baking pan.
2. Blend together sweetened condensed milk and lemon juice. Pour mixture over top of cake mix mixture.
3. Bake for 23 to 27 minutes. Cool completely. Cut into 1 1/2x3 1/4-inch bars.
Orange Chess Bars
Crust
1 box Orange Cake Mix
1/2 cup vegetable oil
1/3 cup chopped pecans
Toppings
1 lb confectioner's sugar
1 (8 oz) pkg cream cheese
2 large eggs
2 tsp grated orange peel
1. Preheat oven to 350 °F. Grease 13x9-inch baking pan.
2. For crust, combine cake mix, oil and pecans in large bowl. Stir until blended (mixture will be crumbly). Press in bottom of prepared pan.
3. For topping, combine confectioners' sugar and cream cheese in large bowl. Beat at low speed with electric mixer until blended. Add eggs and orange peel. Beat at low speed until blended. Pour over crust.
4. Bake 30 to 35 minutes or until topping is set. Cool. Refrigerate until ready to serve. Cut into bars.
Above 2 recipes courtesy of
Duncan Hines®
) with choc chips and chopped almonds. DH loved them and couldn't believe I'd made them - he was secretly looking through the recycling box for a wrapper
I'll be doing these again (bang goes my diet
)
