For Palm Sunday I had some family over for dinner and a good time was had by all. To prepare I planned to perfect a Pandoro recipe I attempted for the first time last Christmas but I needed a fall-back dessert in the event that the Pandoro turned out poorly. By the way the Pandoro was a success – you’ll see that recipe soon…
I had seen the Double Cookies and Cream Kiss Cookie Bars recipe on the Picky Palate site and they looked soooo good that I thought they would be perfect. I found the new Hershey Kisses in Walmart a couple of weeks ago and had set them aside (so they wouldn’t get eaten) until I was ready to make the bars.
I was right, my head taste tester thought they were fantastic! They’re sweet and full of Oreo pieces.
After mixing is competed.
Line up the kisses.
Ready for the oven.
Hot out of the oven. Ready, set, eat.
Double Cookies and Cream Kiss Cookie Bars
Yield: 16 bars Cook Time: 25 – 30 minutes
- 1 stick butter, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1 egg
- 1 cup mini chocolate chip
- 12 Oreo Cookies, broken into pieces (if using Double Stuff Oreos, possibly use 9 cookies)
- 25 Cookies and Cream Hershey’s Kisses
Preheat the oven to 350 degrees. Line an 8 by 8 inch baking pan with aluminum foil sprayed with cooking spray.
Stir butter and sugars in a medium bowl at least 2 minutes. Combine egg and vanilla into the sugar mixture. Add dry ingredients and chips to combine. Finally add the Oreos and stir to combine.
Press 1/3 to 1/2 of the dough into the pan. Arrange the kisses in 5 by 5 rows on the dough. Gently press the remaining dough on top of the kisses. Cover as best you can and press gently.
Bake for 25 – 30 minutes. Cool 30 minutes before cutting into squares.
Recipe barely adapted from Picky Palate.