I have an incurable sweet tooth. Last year I actually went 40 days without chocolate – and pretty much whined about it the whole time. So it’s only fitting that the first recipe is an incredibly easy chocolatey dessert. A friend of mine graciously dubbed them Heavenly Delight Bars, and the name stuck.
Now, being the lazy cook that I am, when I make Heavenly Delight Bars I use a shortcut – premade chocolate chip cookie dough. However, these work just as well if you’re industrious enough to make your own dough. Just add enough time to the prep work plan. Also, when it comes to cooking, I often find myself skipping measurements on recipes I create, so these are all approximates.
Heavenly Delight Bars
Ingredients:
- 1 roll of refrigerated chocolate chip cookie dough
- 1/4 – 1/2 cup chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup shredded, sweetened coconut
Preparation:
Preheat your oven to 350 degrees. Press the chocolate chip cookie dough into an 8×8 pan (I prefer glass pans as it’s easier to see when the dough is nice and brown on bottom) to create a crust. Be sure to make the edges just a little thicker than the middle. Sprinkle chocolate chips over the dough – don’t use too many or it gets too heavy and doesn’t cook properly. Repeat with butterscotch chips and coconut flakes.
Place in the oven and bake for 20 – 25 minutes, until the bottom and edges are nicely browned.
Now this is the hard part – you have to let them cool for about 2 hours. Anything less than that and you’re eating cookie soup. I know it’s hard to resist cookies straight from the oven, but these are better cooled.
I’ve also made these with peanut butter cookie dough and that’s got a nice taste as well. I don’t recommend sugar cookie dough, however, as they come out rather bland.
These are great to take to a party or potluck – easy to make and a real hit with people. Just make sure you double or triple the recipe as this makes only about 9 bars.
