For those of you having trouble with the dough, remember that this is a sugar cookie dough. Don't try to work it like a pastry dough or a brownie. I use this variation and it never fails.
Use a 10x15 jelly roll pan. Drop small spoonfuls of dough evenly across the pan until only small open spaces are left between the spoonfuls. Press everything together gently but firmly and bake for about 12 minutes. I use 2 cups of chocolate chips (which does take longer to 'set'). For a greater taste contrast, use dark chocolate instead of semi-sweet.
It is easier to 'pre-cut' the bars when the chocolate is almost, but not quite, hardened. Use the blade of a pastry cutter and press down, or use a heavy-duty pizza wheel.
My bars always keep a nice 'chewy 'cookie' texture for a long time - even when I shipped them to a campus and they sat in the mailroom for 3 days before being picked up. I think that must be because they are only about as thick as a cookie. As far as I'm concerned, the worst part is peeling the plastic off of the candy canes! (Thus - only 4 stars instead of 5!)
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For those of you having trouble with the dough, remember that this is a sugar cookie dough. ...