I’m always on the outlook for bar cookies recipes that are baked in a 9×13 pan. Bar cookies are super easy and super fast – you can have some luscious homemade goodness in nothing flat. Chocolate Chunk Snickers Bar Cookies make the perfect batch of soft and moist chocolate chunk goodness.
Chocolate Chunk Snickers Bar Cookies Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
Do we ever have enough cookie recipes in our repertoire? According to my family, that answer is a firm “NO” and if they had it their way, I’d bake homemade cookies every single day.
My family thinks this bar cookie recipe is the bomb and I have to agree. What’s not to LOVE? Rich chocolate, crunchy pretzels, and chewy pieces of Snickers bars….all with a generous sprinkle of kosher salt over the top. Perfection!
My Grandma Lucille’s Old Fashioned Sugar Cookies are one of our very favorites, and you may find these to be the weirdest sugar cookies you’ll ever love. They are like a cross between a biscuit and a cookie, so the texture is rather odd….but so so yummy – I hope you’ll try them.
We also love Mint Chocolate Swirl Cookies and Butterscotch Cowboy Cookies, too. Are you a peanut butter fan? Definitely give Peanut Butter Polka Dot Bars a try.
What to love about this easy chocolate chunk bar cookie recipe
- Here’s THE ultimate chocolate chip bar cookie recipe!
- Rich and luscious. Quick and easy.
- These cookie bars freeze great.
Here are the ingredients you need to make this 9×13 bar cookies
- Brown sugar
- Vanilla extract
- Dry ingredients: flour, baking powder, salt
- Semi-sweet chocolate chunks (or chocolate chips)
- Snickers candy bars
How to Make Chocolate Chunk Snickers Cookie Bars
- Preheat the oven to 350 degrees F.
- Spray a 9×13 baking pan with nonstick baking spray.
- In a large mixing bowl, use an epectric mixer to beat together the butter and brown sugar, then beat in the eggs, one at a time, along with the vanilla.
- In a small bowl, combine the flour with tje baking soda and salt; mix into the butter and brown sugar mixture.
- Using a big silicone spatula or wooden spoon, fold in the chocolate chunks, Snickers pieces, and half of the pretzel pieces.
- Press the dough into the prepared baking pan, then top with the remaining pretzels, pressing them into the dough slightly; sprinkle a pinch of kosher salt over the top. *If so desired, add a few chocolate chunks on the top of the dough, as well.
- Bake the bars on the center oven rack for 18-22 minutes or until golden brown on top and still slightly doughy at the center.
- Remove the bars from the oven and let cool. Cut the cookies into bars; store in an airtight container for up to 3 days.
Answers to Common Questions Asked About This Recipe
Which tools are helpful for making chocolate chip bar cookies?
Silicone spatulas and spatula spoons – I especially love using spatula spoons to stir ingredients (much better than a wooden spoon!) and also to spread cookie dough, as in this recipe.
9 x 13 baking pan or 7×11 baking pan – Use the 9×13 baking pan if you want a bar cookie that’s about 1-inch thick in height. If you prefer a fatter, thicker bar, use an 7×11 baking pan.
If you prefer glass baking pans, here’s the 9×13 glass baking pan (with a lid!) that I use and also a 7×11 glass baking pan.
Bench scraper – Using my bench scraper to cut bar cookies works like a dream. I also like using the bench scraper to loosen the bar cookies from the sides of the pan.
Can I add nuts to this recipe?
Yep. We especially like pecans in these cookie bars, but you could add walnuts, pistachios, or almonds, too. We like the added texture and crunch the nuts give.
Can I add chocolate chips if I can’t find chocolate chunks?
Sure thing – they work fine. You may want to add a few more since the chocolate chunks are bigger in size. And, if you want to customize this recipe even further, feel free to add (or substitute) peanut butter chips or butterscotch chips, etc.
Can I use milk chocolate chunks/chips of my family doesn’t like semi sweet chocolate?
Totally – go for it.
Can I bake these cookie bars in a smaller pan if I want them to be thicker?
Yes. Sometimes I use an 7×11 inch baking pan. Because the bars are thicker and more dense, you will need to increase the baking time by adding an additional 5 minutes or so.
More Favorite Recipes to Enjoy –
- Ooey-Gooey Warm Brownie Cobbler
- Farm House Strawberry Crumble
- Caramel Fat Boy Brownies
- Berry Good No-Bake Cake
- Neapolitan Cheesecake Brownies
- No Bake Lemon Cheesecake Bites
Printable Chocolate Chunk Snickers Bar Cookies Recipe
Chocolate Chunk Snickers Bar Cookies
- 1 cup unsalted butter (1/2 lb.)
- 1 cup packed dark brown sugar
- 2 eggs
- 1 Tbs. vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 cup semi-sweet chocolate chunks I prefer Ghirardelli or Nestle Toll House brand
- 1 cup chopped Snickers bars, or to taste
- 1 cup roughly chopped pretzels
- Kosher salt for sprinkling over the top
- Preheat the oven to 350° F. Spray a 9×13 inch baking dish with nonstick baking spray.
- In a large mixing bowl, using an electric mixer, beat together the butter and brown sugar until well combined; beat in the eggs, 1 at a time, then add the vanilla, beating once more.
- In a small bowl, combine the flour, baking soda, and salt; add to the butter mixture and mix well once more. Using a large spatula or wooden spoon, fold in the chocolate chunks, Snickers, and half of the pretzels.
- Press the dough into the prepared baking dish, then top with the remaining pretzels, using your fingertips to press them into the dough a bit. *If desired, sprinkle a few chocolate chunks over the top of the dough with the pretzels, as well.
- Sprinkle a pinch of kosher salt over the bars. Bake the bars on the center oven rack for 18-22 minutes, until golden brown on top, and still a tiny bit doughy at the center. (If you're baking the cookie bars in a 7×11 pan, increase the baking time by 5 minutes.)
- Remove the bars from the oven and let cool. Using a butter knife, loosen the cookie bars from the sides of the pan, then cut into serving squares as desired; store in an airtight container for up to 3 days or in the freezer for up to 3 months.
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Let’s Get You Cookin’,
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