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Cut the strawberry and chocolate checkerboard on the bias to make diamond-shape bar cookies.

Source: Better Homes and Gardens

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Recipe Summary

cool:
1 hr
bake:
18 mins
total:
1 hr 38 mins
prep:
20 mins
Servings:
36
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. If using piecrust mix sticks, crumble into a bowl. Stir in sugar and baking soda. Add egg, milk, and vanilla. Beat with an electric mixer on medium speed until well mixed. Divide in half. Stir cocoa powder and 1/4 cup miniature chocolate pieces into one half; stir strawberry-flavor powder and nuts into the other half. Drop scant teaspoonfuls of each batter, checkerboard-style, into a greased 13x9x2-inch baking pan. Bake for 18 to 20 minutes or until the top springs back when lightly touched. Cool on a wire rack. Cut into diamonds or squares.

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  • In a small, heavy saucepan melt the 1/4 cup chocolate pieces with the shortening over low heat, stirring frequently. Drizzle chocolate over cookies. Makes 36.

Nutrition Facts

91 calories; fat 5g; cholesterol 8mg; saturated fat 2g; carbohydrates 11g; protein 1g; sodium 58mg; calcium 10.1mg; iron 0.2mg.
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