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Raspberry Brownie Cookie Bars
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Prep Time:
20 minutes
Total Time:
2 hours 20 minutes
Create a decadent multi-layered dessert using Betty Crocker fudge brownie and chocolate chip cookie mixes for the perfect shortcut to deliciousness.
Ingredients:
  • 1 box Betty Crocker™ Fudge Brownie Mix
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
  • 1/2 cup butter, softened
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 1/2 cups milk chocolate chips
  • 1/2 cup raspberry preserves
  • 2/3 cup chopped pecans
Instructions:
  • Preheat the oven to 350°F and line a 13x9-inch pan with foil, allowing some overhang on two sides.
  • Combine the brownie mix, water, oil, and 2 eggs in a large bowl until well mixed. Then spread half of the batter evenly in the pan.
  • In a medium bowl, mix cookie mix, butter, and the remaining egg until a soft dough forms. Spread the cookie dough over the brownie batter in the pan and press it down with a spoon to create the second layer. Pour the remaining brownie batter evenly over the cookie dough.
  • Bake for 28 to 30 minutes or until a toothpick inserted 2 inches from the side of the pan comes out clean.
  • In a small saucepan, gently heat condensed milk and chocolate chips over medium heat, stirring constantly until the chips are completely melted and the mixture is silky smooth. Pour this luscious mixture over the warm brownie base. Spoon out small dollops of raspberry preserves on top. Sprinkle with pecans. Bake for an additional 18 to 20 minutes, or until the top is firm. Let it cool completely for about 1 hour. Use foil to easily lift it from the pan, then cut into 6 rows by 4 rows.

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