Gooey Chocolate-Chip Sandwich Bars
PREP Butter 9x13" baker; parchment, leaving inch overhang on long sides.
FILLING melt/stir on low 2 c semi/choco/chips, 14 oz can
sweet/cond/milk. Offheat, stir in 2 tsp vanilla; cool to room temp.
ASSEMBLY Press 1/2 half cookie dough into baker; spread evenly w/ cooled chocolate.
Top with small dollops cookie dough; OK if chocolate not completely covered.
Lightly brown top 350 deg 20-25 min; cool completely.
SERVE cut into 32 bars.
Ingredients: 1 package white cake mix (regular size) 2 packages (3 ounces each) lime gelatin 1 cup boiling water 1/2 cup cold water
Topping: 1 cup cold milk 3.4 oz pkg instant vanilla pudding mix 8 oz tub frozen whipped topping, thawed
METHOD Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking dish. Cool on a wire rack for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.
W/ wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Spread Topping over cake. Decorate with sprinkles, holiday garnishes, etc. Cover/refrigerate until serving.
TOPPING In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping.