Published 5/13/2022 • Updated 11/5/2024
Chocolate Chip Cookie Bars Meets Maple Blondies!
When you can’t decipher if it’s a cookie bar or a blondie bar, you just fuse them together into one! Introducing –> Maple Chocolate Chip Cookie Blondie Bars, the love child of a cookie bar and a blondie. We’re huge dessert fans here at Fit Foodie Finds and sometimes they deserve to be made with the good stuff:
Butter Flour Sugar
These bars are a spin-off of my mom’s famous cookie bars, but I of course made them a little more Fit Foodie, but removing some sugar and swapping it with maple syrup for that warm, rich flavor.
Featured Ingredients
Flour: flour is the main ingredient in this recipe. We haven’t tested it with anything other than all-purpose because that’s how my mom makes them. Butter: butter is used as the fat and really adds that yummy cookie bar flavor. Brown sugar: light brown sugar is what makes these more of a blondie. Chocolate chips: what would a cookie blondie bar be without chocolate chips? Maple syrup: I subbed out a full cup of brown sugar and used 1/2 cup of maple syrup from my mom’s original recipe to give them a warmer flavor and less sugar. Eggs: eggs are used to bind all ingredients together.
Simple Instructions
Storage
Store blondie bars in an airtight container for up to 3-5 days. For best results, store them in the fridge. Sweet and chocolatey Easy to make To freeze: slice bars and then separate them out onto a baking sheet so they aren’t touching. Freeze for 30 minutes. Once they are partially frozen, transfer them into an airtight container or gallon-size plastic bag and freeze for up to 3 months.
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