Chocolate Chip Bars

Chocolate Chip Bars

5 Reviews
From the EatingWell Kitchen

A bar version of the classic cookie, these slightly chewy chocolate-chip confections are a delight.

Ingredients 15 servings

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Original recipe yields 15 servings
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  • ⅔ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 2 ounces reduced-fat cream cheese, ( ¼ cup)
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • ½ cup semisweet chocolate chips, coarsely chopped, or mini chocolate chips


  • Active

  • Ready In

  1. Preheat oven to 375°F. Coat an 8-by-12-inch or 7-by-11-inch baking pan with cooking spray. Set aside.
  2. Stir together flour, baking soda and salt in a mixing bowl; set aside. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, 30 to 60 seconds. Pour into a large mixing bowl. Add cream cheese, brown sugar and white sugar. Beat with an electric mixer on low speed until smooth. Add egg and vanilla; beat until well incorporated. Add the reserved dry ingredients and chocolate chips and stir just until combined.
  3. Pour the batter into the prepared baking pan and bake until a skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool completely in the pan on a wire rack. Cut into bars.
  • Make Ahead Tip: Store in an airtight container at room temperature for up to 3 days.

Nutrition information

  • Per serving: 124 calories; 4 g fat(2 g sat); 0 g fiber; 21 g carbohydrates; 2 g protein; 19 mcg folate; 19 mg cholesterol; 16 g sugars; 86 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 0 mg iron; 139 mg sodium; 42 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrate

Reviews 5

May 23, 2011
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By: jrkeaney
Yummy and chewy My 8 year old daughter made these with a little help from me. This is her review. Not too hard, nor too soft, just right. Nice and chocolatey. She'll be baking them again. Pros: nice and chocolatey
April 20, 2011
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By: EatingWell User
Superstar bars I lightened this recipe by replacing butter with fat free yogurt, half the flour with whole wheat flour, the egg with egg whites. I needed a recipe that was easy to make and could be cut into small pieces for a fraction lesson. I hope it is a lesson my students will never forget. I can also sneak in a healthy eating lesson while I am at it. Great head fake. Pros: Taste so good they won't last long. Cons: So light and fluffy they are hard to cut. Taste so good they won't last long.
October 09, 2010
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By: EatingWell User
These were really good, but I don't think they're that healthy. I used all whole wheat flour and next time I will definately cut back on the sugar. I loved that they did not have a lot of butter though!
September 21, 2010
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By: busythree
I WILL be baking these again and agian, and again... They have a very rich, buttery flavor that tastes high-calorie, but isn't. I didn't have any all-purpose flour, so I had to use whole-wheat and they turned out just fine. Also, I used fat-free cream cheese in place of the reduced-fat kind, and Brummel & Brown spread instead of butter to shave calories. I swapped sugar for Splenda, once, to cut even MORE calories so my dad could have a sweet alternative to the fatty treats that his co-workers sometimes bring to his office. He FLIPPED for them! Eating Well, you have a real home run on your hands. Just make sure to watch them like a hawk if you have to bake them in a 9"x13" baking pan; I let my first batch get overdone and the edges turned out too hard.
February 07, 2010
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By: EatingWell User
I've never made cookie bars before, but I thought these turned out pretty well. I am most pleased with how small the amount of butter is in the whole recipe - my biggest concern when making cookies. They are definitely pretty chewy, so take note of that. Also, I took them out after 25 minutes like the recipe says and they weren't done. I added on another 5 and they came out nice. They definitely satisfy a chocolate fix with not a whole lot of fat. I will make these again.
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