Pantry Sugar Cookie Chocolate Chip Butterscotch Bars

These bars are a snap to make with pantry ingredients. By using a cookie mix, you save so much time not having to sift and measure flour and all the other ingreidents that go into baking cookies and bars. Don’t get me wrong, I love baking from scratch. But, sometimes we are in a rush or just want a quick dessert and it’s easy to grab some ingredients from our pantry and fridge. This recipe is sure to be a big hit with everyone. It’s under our category, Occasional indulgences because, sometimes we just want to indulge a little at times.

Pantry Sugar Cookie Chocolate Chip Butterscotch Bars

Ingredients:

• 1 pouch sugar cookie mix, I used Betty Crocker
• 1 stick unsalted butter or vegan margarine softened
• 1 large or extra large egg, lightly beaten
• 1/2 tsp vanilla extract
• pinch sea or kosher salt, optional
• 1 cup semisweet chocolate chips, I used Hershey’s Semisweet Baking Chocolate Baking Chips
• 1 cup butterscotch chips, I used Hershey’s Butterscotch Baking Chips
• 1 small white chocolate candy bar, chopped into small to medium pieces, optional

Directions:

1. Preheat oven to 350 degrees, lightly spray an 13 X 9 glass baking pan with cooking spray. Set aside.
2. In a large mixing bowl, mix together the cookie mix with butter, egg, vanilla and salt if adding. Mix with a heavy wooden spoon or spatula until dough forms.
3. Stir in chips and chopped chocolate. You may need to use your hands to help the chips incorporate all the chips and chopped chocolate into the dough.
4. Spread dough into pan. With hands, make sure it’s even and level.
5. Bake for about 20 to 24 minutes. Should be lightly golden brown on top.
6. Place on cooling rack and let cool completely. At least 45 minutes to 1 hour. When cooled, cut into 24 bars.     ENJOY!!

Note: Ingredients highlighted are ones I used in this recipe. They are only suggestions.