Pumpkin Spice Cookie Crack Bars with Chocolate Filling

by spiceaholic on October 29, 2017

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I never apologize for these cookie bars. You won’t be able to stop eating them and I’m not going to stop you. Sorry, they’re *that* good.

These are a variation of my Chocolate Chip Cookie Crack Bars, which I’ve written about here. I don’t apologize for those either, by the way.

Instead of using refrigerated cookie dough, here I’ve used a pumpkin spice cookie mix from Krusteaz to make the dough. I thought it was a fun twist on the original recipe and a nod to the fall weather we’re finally getting here, because as everyone knows fall = pumpkin spice.

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As I’ve noted before, you can always use homemade cookie dough to make these bars, but as you also know, I’m lazy and not the best baker so I love the convenience of a mix!  And Krusteaz certainly makes their mixes easy to use, I only had to add the cookie mix to softened butter and an egg and the dough formed within a couple minutes.  I was also sent boxes of their pumpkin spice muffin mix, quick bread mix, and pancake mix, as well as a cute pumpkin spice mug, some cookie cutters, and a gift card to purchase the ingredients for this recipe. #Spoiled

Disclosure –Krusteaz provided me with the items described above. I did not receive any other compensation and am not obligated to post a positive review. Any opinions are my own.

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Pumpkin Spice Cookie Crack Bars with Chocolate Filling

Ingredients

1 box Krusteaz Bakery-Style Pumpkin Spice Cookie mix
1 10-12 oz. bag semi-sweet or dark chocolate chips
14-oz. can sweetened condensed milk
ground cinnamon and pumpkin pie spice, optional

Preparation

Preheat your oven to 350 degrees Fahrenheit.  Spray an 8×8-inch baking dish with cooking spray. Prepare cookie dough according to package directions and spread 3/4 over the bottom of the dish.

Combine the chocolate chips and condensed milk in a microwave-safe bowl and heat in 30 second intervals, stirring after each until chocolate is melted. It took me a minute total to get it all melted. Add ground cinnamon and pumpkin pie spice to chocolate mixture if you want.

Spread the chocolate and condensed milk mixture evenly over the cookie dough crust.

Now take the remaining cookie dough and crumble over the top.

Bake for 30 minutes, or until top layer of cookie dough is golden brown.  Cool, then slice into squares.

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