These are my favorite chocolate chip bars. As a general rule, I think that chocolate chip cookies should remain as cookies, because somewhere in the transformation to cookie bars they become dry and somehow just don’t taste as good. That is not true of these. Somehow, even after completely cooling, they are still gooey and soft and wonderful.
Last week when Mike found out that he had to spend yet another week traveling, I said something like “I would make you cookies or something to take with you, but you get all your meals for free, so I guess you probably wouldn’t want anything.” To which Mike responded (in an excited tone of voice) “You would make me something??” When I asked him what he wanted, his only request was something that tasted good. I figured I could give it a shot.
So I picked one of my favorites – Bugs Bunny Bars. I love these. It’s a good thing I sent them off with Mike, because I seriously can’t stop eating them. Even writing about them makes me want to make them again.
Bugs Bunny Bars
1 cup butter or margarine
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 pkg. (4-serving size) vanilla instant pudding
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 pkg. (12 oz.) semi-sweet mini chocolate chips (2 cups)
Heat oven to 375. Beat butter, sugars, pudding mix and vanilla in a large bowl on medium speed until smooth. Beat in eggs. Gradually add flour and baking soda, beating until well blended. Stir in chips. (Batter will be stiff.) Spread in greased 13 X 9 baking pan. Bake 20 to 25 minutes or until golden brown. Cool in pan on wire rack cut into bars.