When I lived in the Midwest, I discovered that bars and cookies are different. Cookies are flat and round, or flat and cut into shapes. Bars are bar cookies, except they are just “bars.” So when you sign up to bring a dessert, cookies are separate from bars. Even if they are chocolate chip.
One of the recipes I collected was for last-minute bar cookies, thus the name in the post heading. Bar cookies tend to be relatively simple, unless you are doing Seven-Layer Bars (sometimes called Dollie Madison Bars). Oh, and do not, please, try to make S’mores Bars. I tried twice, the second time because I thought I’d messed up. No. Trying to cut bar cookies with melted chocolate and marshmallows on top is . . . No. The second time, I just tossed cookies, baking pan, and all into the garbage, and made a quick run to the bakery on the way to school.
So, for bar cookies to make when your beloved offspring says at eight at night, “Oh, yeah, I signed us up to bring bars tomorrow.”
One tube of sugar or chocolate-chip cookie dough (find in refrigerator or dairy section of grocery store). I prefer sugar cookie.
Semi-sweet chocolate chips (no brand preference)
Toffee bits (Heath™ chips are my go-to)
Preheat oven to whatever it says on the cookie tube. Spread the dough into an 8X8 or 8X13 baking pan. I prefer ceramic, but metal is fine. The larger pan makes thinner cookies, so adjust cooking time accordingly. Once you have patted the dough into the bottom of the pan, sprinkle with chocolate chips, then toffee chips to cover. Bake for the recommended time.
I cut the cookies while they are still a little warm, especially if they are thinner. When cool, remove from pan. Serve.
No muss, no fuss, tastes good, and younger cooks can help.
I’ve greased the pan, and not greased the pan, and not seen any real difference. It could be that I got lucky.