Chocodiles (Cookie Bars) Recipe

Name: Chocodiles (Cookie Bars)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: COOKIE BASE; 3 cups sifted flour; 1 1/4 cups brown sugar, packed; 1/2 cup butter; 1/2 cup Crisco shortening; 1/3 cup peanut butter, crunchy; 1/4 teaspoon salt; 1 egg yolk, beaten; 1 teaspoon vanilla; TOPPING; 2 cups semi-sweet chocolate chips; 1 cup crunchy peanut butter; 3 cups corn flakes

Servings: persons

COOKIE BASE
3 cups sifted flour
1 1/4 cups brown sugar, packed
1/2 cup butter
1/2 cup Crisco shortening
1/3 cup peanut butter, crunchy
1/4 teaspoon salt
1 egg yolk, beaten
1 teaspoon vanilla
TOPPING
2 cups semi-sweet chocolate chips
1 cup crunchy peanut butter
3 cups corn flakes

1
On low speed, mix first 6 ingredients until there are course crumbs.
2
Add beaten egg yolk and vanilla, mix well.
3
Firmly press into ungreased jelly roll pan.
4
Bake at 350 degrees for 25-30 minutes, until golden brown.
5
Cool slightly and spread topping on top.
6
TOPPING: Melt chocolate chips in double boiler until smooth.
7
Add crunchy peanut butter, stirring until smooth.
8
Fold in Corn Flakes and coat all pieces.
9
Spread evenly over cooled cookie base.
10
Allow to harden then cut into bars.

1921

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: COOKIE BASE, 3 cups sifted flour, 1 1/4 cups brown sugar, packed, 1/2 cup butter, and more.

Yes, Chocodiles (Cookie Bars) falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocodiles (Cookie Bars)

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