In this post I’m sharing my favorite cookie bar recipe with you!
I made these bars in the winter, when my cookie dough was frozen, and they were delicious.
I love them because they’re quick and easy to make.
The first time I made them, they were a hit and a miss.
I usually freeze them in the freezer for hours, then reheat them on the stovetop or in the oven.
The dough is quite thick and doesn’t stick to the pan.
It didn’t look good in the pictures.
I did not have a good way to bake them in a slow cooker.
They were not as good as the ones I made at home, but they were tasty nonetheless.
These are also great for a party, and can be made ahead and reheated for the next time you need them.
These cookie bars are very quick to make, and the dough is thick enough to bake in the slow cooker for about 20 minutes, depending on your slow cooker recipe.
I suggest cooking them in your slow cookers overnight.
The flavor of these cookies is amazing, and you can make them ahead of time to serve with a chocolate sauce for dipping.
This is a great recipe for any holiday.
You could use the cookie bars for a holiday feast or for a quick snack.
Recipe Notes Recipe Notes: If you don’t have a slow cooker, you can bake the cookies in the microwave or on the go.
To make the cookies ahead of the time, place the cookies and the filling in a bowl and cover them with plastic wrap.
Bake for about 30 minutes at 325 degrees Fahrenheit or until the edges start to brown.
Serve warm or at room temperature.
Recipe adapted from Sweet Potato and Bacon Cookies Recipe Notes This recipe makes 8 cookies.