How To Make Cookie Butter Funfetti Triple Chip Bars
Three kinds of baking chips are included:
Semi-sweet chocolate chips
White chocolate chips
Cookie Butter Funfetti Triple Chip Bars
Makes 24 bars
1 box Funfetti Moist Surpreme cake mix (use vanilla, white, butter, or yellow as alternates)
1/2 cup unsalted butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract
1 tablespoon water, optional if necessary
3/4 cup shredded sweetened coconut flakes
1/3 cup semi-sweet chocolate chips
1/3 cup butterscotch chips
1/3 cup white chocolate chips
1 can (14-ounces) sweetened condensed milk
1/3 heaping cup (just shy of 1/2 cup) cookie butter spread*
Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the water if necessary. Press the dough it into the prepared pan. Sprinkle the coconut evenly over the dough, then sprinkle the three kinds of baking chips evenly.
In a mixing bowl (the same one from the cake mix is fine), combine the sweetened condensed milk and cookie butter, stir until well combined, and pour mixture evenly over dough, using a spatula to even it if necessary.
Bake for 24 to 26 minutes (for really gooey and drippy bars as shown in my photos)
Or Bake for 26 to 30 minutes for drier and less gooey bars. Baking notes: Watch the edges of the bars and as they begin to brown and pull away slightly from the sides of the pan, I would pull them out. Note that the middle of the bars will barely seem set, even after the full recommended baking time and that is okay. Take care not to overbake because these are best when gooey. The bars will set up considerably upon cooling. Allow bars to cool completely before slicing and serving. Store in an airtight container on the countertop or refrigerate for up to a week, or freeze for up to three months. I store mine in the freezer and they never really freeze solid because of the fat content.
*Try 1/3 cup peanut butter + 1 tablespoon pulverized molasses/ginger/graham cracker cookie crumbs + 1/4 teaspoon cinnamon stirred in if you don’t have cookie butter. Although peanut butter is not cookie butter, if that’s all you have and are in a jam, try it.