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The Chip Bar batter is stiff! Use a spatula (got mine at Lehman’s in Kidron!) and a cookie sheet. This shows a double batch, in a half-sheet pan.
There are a few recipes that just tell you it’s Christmas. In our family, we always knew when we were going to a Christmas party, and what kind it was by what we were baking.
When Mom made Holiday Squares and Chip Bars, we knew it was going to be informal and casual, and, most importantly, there would be other kids there too.
If you need a quick bar cookie, you can’t go wrong with Chip Bars. The ingredients are simple, and you probably have most, if not all of them in your pantry right now. They keep well, so you can bake a batch the night before, if need be. Just store in an airtight container or wrap tightly in plastic wrap or foil after they’re completely cool. That will keep the crunchy cakey-ness intact.
Chip Bars
Ingredients
1-1/2 cups butter
1-1/2 cups white sugar
3 eggs
1-1/2 teaspoons vanilla
3 cups flour
3 oz. chocolate chips
3 oz. butterscotch chips
½ cup chopped walnuts or pecans, or almonds
Directions
Mix butter and sugar well and add eggs. Mix until well blended. Add rest of ingredients and mix well. Spread in cookie sheet. Sprinkle chips and nuts on top. Bake at 325° for 30 minutes or until light brown. After bars are completely cool, cut and pack into an airtight container. You may want to layer with wax paper or parchment paper to prevent sticking.
Alternatives
For all chocolate chip bars, use 6 oz chocolate chips.
For all butterscotch, use 6 oz butterscotch chips.
Do not pre-toast nuts, as they toast during the baking process.
A double batch will fit nicely into our Magnum Cookie Sheet or a half-sheet baking pan.
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