Noir Bars (Cookie Mix) Recipe

Name: Noir Bars (Cookie Mix)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (17 1/2 ounce) envelope Betty Crocker double chocolate chunk cookie mix; ¼ cup vegetable oil; 2 tablespoons water; 1 egg; 8 tablespoons butter or 8 tablespoons unsalted butter, divided; ¾ cup semi-sweet chocolate chips; 2 (8 ounce) packages cream cheese, softened; 1 ½ cups powdered sugar; 1 teaspoon ground cinnamon; 1 teaspoon vanilla; ½ cup whipping cream; 2 cups semi-sweet chocolate chips; ¼ cup butter or ¼ cup unsalted butter; 2 tablespoons instant espresso powder

Servings: persons

1 (17 1/2 ounce) envelope Betty Crocker double chocolate chunk cookie mix
¼ cup vegetable oil
2 tablespoons water
1 egg
8 tablespoons butter or 8 tablespoons unsalted butter, divided
¾ cup semi-sweet chocolate chips
2 (8 ounce) packages cream cheese, softened
1 ½ cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
½ cup whipping cream
2 cups semi-sweet chocolate chips
¼ cup butter or ¼ cup unsalted butter
2 tablespoons instant espresso powder

1
Heat oven to 350F
2
In large bowl, stir cookie base ingredients until soft dough forms.
3
Spread in bottom of ungreased 13x9-inch pan.
4
Bake 12 to 15 minutes or just until set.
5
Cool completely, about 30 minutes.
6
Meanwhile, in 1-quart saucepan, melt 2 tablespoons of the butter and 3/4 cup chocolate chips over medium-low heat, stirring constantly.
7
Set aside to cool.
8
In large bowl, beat cream cheese and remaining 6 tablespoons butter with electric mixer on medium speed until smooth.
9
On low speed, beat in powdered sugar, cinnamon and vanilla until blended.
10
Beat in cooled chocolate on medium speed until well blended.
11
Spread filling over cooled base.
12
Cover; refrigerate until chilled, about 2 hours.
13
In 2-quart saucepan, heat cream, 2 cups chocolate chips, 1/4 cup butter and the espresso powder over medium-low heat, stirring constantly, until melted and smooth.
14
Cool until lukewarm, about 10 minutes.
15
Pour chocolate topping over filling; spread to cover bars.
16
Refrigerate uncovered until set, at least 2 hours or overnight.
17
For bars, cut with wet knife into 9 rows by 4 rows.
18
Store covered in refrigerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 (17 1/2 ounce) envelope Betty Crocker double chocolate chunk cookie mix, ¼ cup vegetable oil, 2 tablespoons water, 1 egg, and more.

Yes, Noir Bars (Cookie Mix) falls under the Baking & Desserts 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.

Noir Bars (Cookie Mix)

How did you like this recipe?

Frequently Asked Questions