About this item
- CAKE MIX: Bake a delicious, gluten-free devil’s food cake dessert
- QUICK AND EASY: Make a cake by just adding a few simple ingredients as directed and popping in the oven
- ENDLESS OPTIONS: Add your own twist to these mixes by using as cupcake mix or trying tested and trusted Betty Crocker recipes
- DELICIOUS & SPONGY: Enjoy the sweetness of this versatile devil’s food cake mix and make it your own; Bake devil’s food cake mix for sweet celebrations and everyday moments
- CONTAINS: 15 oz (Pack of 6)
Sugar, Rice Flour, Potato Starch, Cocoa Processed with Alkali, Tapioca Starch, Canola Oil, Corn Starch, Leavening (baking soda, sodium aluminum sulfate, monocalcium phosphate), Salt, Xanthan Gum.
From the manufacturer
You make it memorable. Betty Crocker makes it easy.
Cookies & Brownies
Better Crocker makes it easy to whip up delicious cookies, brownies and brownie bars. Simply follow the directions on the back of the cookie mix or brownie mix for a no-fuss treat everyone will love.
Cake & Frosting
Get that homemade birthday cake taste without the stress. Betty Crocker cake mix and frosting flavors help you bake something spectacular. You can even use Betty Crocker cake mixes to make cupcakes.
Muffins & Quick Bread
Moist, delicious home-baked muffins ready in minutes. Use Betty Crocker muffin mix to bake breakfast muffins and tasty snacks and desserts like banana bread. What will you make first?
Cookie Layer Bars Recipe
Ingredients
- 1 pouch (17.5 oz) Betty Crocker Sugar Cookie Mix
- Butter and egg called for on sugar cookie mix pouch for drop cookies
- ¼ cup plus 2 tablespoons white candy sprinkles
- 1 pouch (17.5 oz) Betty Crocker Double Chocolate Chunk Cookie Mix
- Butter, water and egg called for on double chocolate chunk cookie mix pouch
- ¼ cup semisweet chocolate chips
Steps
- Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.
- Make sugar cookie dough as directed on pouch for drop cookies. Stir in ¼ cup of the candy sprinkles. Press dough evenly in bottom of pan.
- Make double chocolate chunk cookie dough as directed on pouch. Drop dough by spoonfuls over sugar cookie dough. Using metal spatula, evenly spread dough to cover sugar cookie dough layer. Sprinkle remaining 2 tablespoons candy sprinkles over top.
- Bake 30 to 34 minutes or until toothpick inserted in center comes out clean and edges are set. Cool completely on cooling rack, about 2 hours.
- In small microwaveable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag. Squeeze bag to pipe over top of bar.
- Let stand about 2 hours or until chocolate is set. Cut into 6 rows by 4 rows.
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