Chocolate Chip Mummy Bars
These festive cookie bars are almost too cute to eat! Chocolate Chip Mummy Bars are just what your Halloween party needs. Bars are so much easier to make than individual cookies, and the "mummy" frosting adds some festive flair. Use candies for the eyes, and you'll have the perfect spooky treat!
Ingredients
For the Bars
- 1½ cups Brown sugar
- ½ cup Butter melted
- 2 large Eggs
- 1½ tsp Pure vanilla extract
- 1½ cups All-purpose flour
- ½ tsp Clabber Girl® Baking Powder
- ¾ tsp Member's Mark™ Sea Salt
- 1 cup Mini chocolate chips
- Candy eyes for decorating
For the Frosting
- ¼ cup Crisco® All-Vegetable Shortening
- ¼ tsp Pure vanilla extract
- Pinch of salt
- 1 cup Powdered sugar sifted
- 1-2 tbsp Milk
Instructions
- Preheat oven to 350°F. Spray an 8×8-inch or 9×9-inch baking dish with non-stick cooking spray. Set aside.
- In a large bowl, blend the brown sugar and melted butter on high speed until smooth (about 5 minutes). Add the eggs and vanilla and mix on medium speed until thoroughly combined and creamy.
- In another bowl, whisk together the flour, baking powder and salt. Slowly add the flour mixture to the mixer while beating on low speed. When almost completely blended, turn off the mixer and stir in the chocolate chips by hand.
- Press the mixture into the prepared pan and bake for 24-18 minutes or until the edges are browned and the center is set. Allow to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely. Once cool, flip the bars right-side up on a cutting board and cut into 8 rectangles.
- While the cookie bars are baking, make the frosting. In the bowl of a mixer, combine the shortening, vanilla and salt. Cream on med-high speed for 2 minutes. Scrape the sides of the bowl. Add the powdered sugar, one cup at a time, and blend into the shortening mixture on low-med speed. Add the milk, one tablespoon at a time, until you have reached your desired consistency.
- Decorate bars with frosting and candy eyes.