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Quick Mix Cookie Bars

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Submitted by donnylau

Quick mix cookie bars use refrigerated cookie dough as the crust and topping with a creamy tofu-egg filling in between. Five ingredients, one pan, and minimal effort.

YIELD

2 servings

PREP

15 min

COOK

45 min

READY

1 hrs

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.

Ingredients

32 924.8
OUNCES ML/G REFRIGERATED COOKIE DOUGH
chocolate chip or oatmeal chocolate chip
10 ½ 303.5
OUNCES ML/G SILKEN TOFU
firm
2 2
LARGE LARGE EGGS
1 237
CUP ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Preheat oven to 350℉ (180℃).

Soften one roll of cookie dough. Spray the bottom of a 9×13 inch baking pan with non-stick spray.

Line the bottom with the softened cookie dough, spreading to all sides.

In food processor bowl, combine tofu and remaining ingredients until smooth.

Spread over cookie dough.

Drop second roll of cookie dough by teaspoonful on top of filling.

Bake for 40 to 45 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 374g (13.2 oz)
Amount per Serving
Calories 1249 37% from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 171mg 57%
Sodium 984mg 41%
Total Carbohydrate 62g 62%
Dietary Fiber 2g 7%
Sugars g
Protein 32g
Vitamin A 4% Vitamin C 0%
Calcium 22% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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