DIY: Choco chip and nut bars | Lifestyle.INQ

OCTOBER 27, 2022

CHOCO chip and nut bars
CHOCO chip and nut bars


We all love chocolate chip cookies, but sometimes they can taste all too familiar, if not downright tiresome.


Here’s a variation then on those same old, same old cookies: chocolate chip and nut bars. They taste just as scrumptious as chocolate chip cookies, with each bar oozing with meltingly sweet chocolate chips, the subtle crunch of chopped nuts and a crisp crust topping.


The bars are also easier to bake than chocolate chip cookies since you don’t have to scoop out and drop individual balls of dough on a cookie sheet. Just spread the dough on a (greased and floured) baking pan and it’s ready to be baked.


These bars are perfect for taking along on summer picnics. Let them cool to room temperature. If desired, chill them in the refrigerator for several hours, then cut into bars. Keep in tightly sealed containers.


Choco Chip and Nut Bars


  • 1¼  c all-purpose flour, plus additional for dusting pan
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ c butter, softened
  • ½ c white sugar
  • 1/3 c brown sugar
  • 1 egg
  • 1 tsp vanilla
  • ¾ c chopped cashew nuts or walnuts
  • c semisweet chocolate chips


Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Brush an 8” or 9” square baking pan with shortening, then dust the pan with flour. Or, spray the baking pan with nonstick cooking spray.


Sift together the flour, salt and baking soda. Set aside.


Beat the butter in an electric mixer at medium speed. Add the white and brown sugars and continue beating until the mixture is light and fluffy.


Beat in the egg and the flour mixture. Add vanilla and mix just until smooth. Turn off the electric mixer and fold in the nuts and chocolate chips.


Spread the mixture in the prepared baking pan. Bake in the preheated oven for about 15  minutes or until light golden brown. Let cool then slice into bars. Makes about 16 bars.


For more tips, recipes and stories, visit author’s blog: and Facebook fan page:  Follow on Twitter @NormaChikiamco


Cook’s tips:


  • If the butter has been refrigerated, you can soften it by letting it rest at room temperature for about 30 minutes.


  • Use only plain nuts. Don’t use nuts that are flavored with spices or herbs so as not to alter the taste of the bars.


If desired, you can double the recipe. Spread the dough in a 13” x 9” x 2” baking pan. Bake for 20-25 minutes or until a light golden brown.

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