Quick Mix Cookie Bars

These cookie bars are a clever shortcut: refrigerated chocolate chip cookie dough does double duty as both the bottom crust and the crumbled topping, with a smooth, custardy filling sandwiched in the middle.

The surprise ingredient in that filling is silken tofu. Blended with eggs, sugar, and vanilla until completely smooth, it creates a creamy layer that bakes up like a cheesecake filling but lighter and less tangy. Nobody will guess there’s tofu in there unless you tell them.

Press the first roll of dough firmly into the pan so there are no gaps. The filling will seep through any holes and stick to the bottom. The second roll gets dropped in rough teaspoonfuls on top, and those bits spread and brown as they bake, creating a cookie-studded lid.

Chef Tips

• Let the cookie dough sit at room temperature for 10 minutes so it’s pliable enough to spread.
• Blend the tofu filling until absolutely smooth. Any lumps will show in the finished bars.
• Don’t overbake. Pull them when the top dough pieces are golden but the filling still has a slight jiggle. It sets as it cools.
• Cut into bars only after the pan has cooled completely, or they’ll fall apart.

Variations

• Use oatmeal chocolate chip dough for a chewier, nuttier base.
• Swirl a few tablespoons of peanut butter into the tofu filling before baking.
• Sprinkle mini chocolate chips or toffee bits over the top before the second layer of dough.