Red, Sweet & Blue

Happy Fourth of July All! What’s on your agenda? A little fun in the sun? Barbecues or picnics? Fireworks? We are hanging with friends and family on our driveway under the sprinkler with a slip & slide and water balloons. Old fashioned fun! We’ll be enjoying pina coladas, homemade salsa, and a very special sweet treat: Red, White, and Blue Chocolate Chip Bars. Enjoy your holiday!


Chocolate Chip Cookie Bars:

  • 1 cup butter flavored Crisco
  • ¾ cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 1 tsp baking soda
  • 3 cups all-purpose flour
  • ½ tsp salt
  • 1 cup dark choc chips
  • ½ cup white chocolate chips

Vanilla Buttercream Frosting:

  • ½ cup 1 stick unsalted butter softened
  • 3 cups sifted powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt


Chocolate Chip Cookie Bars:

  • Preheat oven to 350 degrees and line a 9×13 pan with foil and spray with cooking spray and set aside.
  • In a bowl, whisk together the flour, baking soda and salt, set aside
  • Using mixer, add crisco and sugars together in a mixing bowl and mix on medium-high speed until smooth and creamy about 2 minutes.
  • Add eggs and vanilla and mix until combined, about 1 minute.
  • Add in the flour mixture to the wet mixture and mix together until combined.
  • Stir in chocolate chips using a rubber spatula.
  • Press cookie dough evenly into pan. (I lightly spray my finger-tips with cooking spray to make it easier or you can do it with a rubber spatula.
  • Bake for 30-35 mins.
  • Remove from oven and allow to cool completely.
  • While cooling, make the frosting.

Vanilla Buttercream Frosting:

  • Using mixer, mix all the ingredients together until creamy and frosting consistency you like. You can add more powdered sugar if you need it to be a little stiffer or add in more milk if you need it more creamier.
  • Frost cooled cookie dough bars with frosting and add decoratives immediately after frosting, because the top of the frosting will firm up, so they won’t stick.
  • Cut into small squares.

*recipe inspired by The Baking Chocolatetess


2 thoughts on “Red, Sweet & Blue

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