My sister made these AWESOME cookie bars for our family this Valentine’s Day, along with some red velvet brownies and chocolate chip cookies. Aren’t they cute? They taste just as good as they look, so after my first bite I asked Kathleen for the recipe and made them on Friday. I think it just might become a new Friday tradition.
Strawberries and chocolate are a classic combo–one of my faves [the Chocolate Covered Strawberry Blizzard is my go-to at DQ], so it was no surprise that I loved these cookie bars. I’m usually a homemade-only kinda baker/chef, as you know, but the use of strawberry cake mix is absolutely essential in these cookie bars. I’m sure you can make a good strawberry cake somehow, but all my tries at the homemade variety have been flops. And let’s face it–the store bought box is so easy and so delicious. I served these uber pink bars for a church small group game night, and everyone loved them. Fortunately there were a few leftover so I could snap a quick photo for you! 🙂
I know that I’ll definitely be looking for any excuse to make these pretty pink cookie bars in the future. A little girl’s birthday party [or a big girl’s…:)], Valentine’s Day, or just an average Friday are just three of the instances that come to mind. I hope you enjoy them as much as I did! So happy my sister decided to share them with us. You should definitely check out her blog cause it’s pretty fab. 🙂
- 1 box strawberry cake mix [Pillsbury 15.25 ounces OR Duncan Hines 18.25 ounces]
- 1 teaspoon baking powder
- 1/4 cup canola oil [for Pillsbury] or 1/3 cup canola oil [for Duncan Hines]
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 cup chocolate chips
Preheat oven to 350 degrees. Grease an 8×8 inch or 9×9 inch pan with cooking spray.
In a large bowl, whisk together cake mix and baking powder. In a measuring cup, whisk together oil, eggs, and vanilla. Pour wet ingredients into the dry ingredients, then fold in chocolate chips. Dough will be oily and very thick.
Press dough into prepared pan, then bake in preheated oven for 18-20 minutes, or until edges are golden brown and a toothpick inserted in the center comes out clean.
Cool before cutting into bars.
Time: 30 minutes.
Yield: 16 servings.