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Delicious Chocolate Chip Bars Recipe

Indulge in these easy-to-make Chocolate Chip Bars that are the perfect treat for any occasion. This recipe combines simple ingredients like butter, sugar, eggs, and flour, with generous amounts of chocolate chips for a delightful flavor. Bake them to a soft, chewy texture—just thick enough to resemble brownies but not quite a cake. Perfect as a snack or dessert, they will satisfy your sweet cravings. Follow the steps for a baking experience that results in deliciously gooey and chocolatey bars everyone will love!

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Delicious Chocolate Chip Bars Recipe

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  1. Chocolate Chip Bars Ingredients • 5 oz of butter/margarine (Cubed) • ½ C Granulated Sugar (White) • ½ C Brown Sugar • 1 egg • 1 t Vanilla • 1 ½ C Flour • ½ t Baking Soda • ½ t Salt • ½-3/4 C chocolate chips Directions • Preheat oven to 350 degrees F. Mix butter, both sugars, egg, and vanilla (cream well in mixer). • Lightly mix in remaining ingredients. (Flour, b soda & salt) Don’t over mix! Should have texture of cookie dough! • Gently Fold in chocolate chips and mix until chips are evenly distributed in dough. (Dough should coagulate/stick to paddle) • Spread dough evenly in ungreased 13X9pan. Should be thin – just enough to coat bottom of pan. Bake 15 minutes. Do not brown on top, only edge should be brown. Should be thickness of brownie not a cake. • Let cool slightly before cutting into bars. Enjoy 

  2. Butter Measurements 4 oz = 8 T ¼ cup = 4 T 1/3 cup equals 5-1/3 T ½ cup= 8 T Difference between butter and margarine: Butter, of course, is made from cream, produced by cows, and by law in this country, has a butterfat content of at least 80%. There are some premium butters on the market with 81% up to 85% butterfat. Water, milk solids, and — often — salt make up the rest. The amount of salt in salted butter ranges from 1.5% to 3%. Margarine - is made from a vegetable oil, although when it was developed in 1869 by Hippolyte Mèges-Mouriés in France, it was based on beef fat flavored with milk. Vegetable oils are liquid at room temperature, but a process called hydrogenation was developed in the early 1900s that makes them solid at room temperature. Most margarine today is made with corn oil or soybean oil.

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