Bakesale Bestsellers III: Double Chocolate Mars Bar Meteors [Cookies]

Bakesale Bestsellers III Double Chocolate Mars Bar Meteors

It’s bakesale time again at school!  Will these Double Chocolate Mars Bar Meteors be this year’s bestsellers?

Well, at the rate they’re going here at home, there might not be any left for the bakesale…

Double Chocolate Mars Bar Meteors? What are those?

Fudgy, brownie-soft cookies packed with chocolate chips and chunks of Mars bar, with thin slices of Mars bar on top!

Double Chocolate Mars Bar Meteors

makes about 46 cookies
Author: Roseanne Carrara, The Lunchbox Season


  • 1 1/2 c semi-sweet chocolate chips for melting
  • 3 squares unsweetened chocolate chopped fine
  • 4 tbs unsalted butter
  • 1 c sugar
  • 1/3 c + 1 tbs flour
  • 1/2 tsp baking powder
  • 3 large eggs
  • 1 tbs vanilla
  • 1/2 c semi-sweet chocolate chips for mixing in
  • 1/2-1 c additional chocolate chunks or chips your choice white, chocolate, dark chocolate, etc. for mixing in
  • 2 c cubed Mars bars for mixing in [We used 18-20 Fun-sized Mars bars!]
  • 1 c thin-sliced Mars bars for the cookie tops OPTIONAL [We used 10 Fun-sized Mars bars!] OPTIONAL


  • Preheat the oven to 350.
  • Line cookie sheets with parchment or silpats.
  • In a high-heat-friendly glass bowl set over a pot of gently boiling water, melt the butter, the 1 1/2 c of chocolate chips and the chopped unsweetened chocolate.
  • Set the bowl aside to cool or transfer the melted mixture to a cooler mixing bowl and let sit for less time.
  • Cool for at least 10 minutes.
  • Add the sugar, flour and baking powder and stir to combine.
  • The mixture will look grainy.
  • Once the batter is no longer hot to the touch, add the eggs and vanilla and combine.
  • The mixture will begin to shine.
  • Using a spatula, incorporate your additional 1/2 c chocolate chips, 1/2-1 c additional chips, and scant 2 c cubed Mars bars.
  • Using a tablespoon, dollop your dough onto the lined cookie sheets.
  • [Optional] Place a thin slice of mars bar on the centre of each dollop.
  • Bake for 8-10 minutes, until the cookie is shiny but not dark or wet towards the middle.
  • The cookies will still be soft to the touch, so don't over bake!
  • Cool cookies on the pan for 3-5 minutes.
  • Move the parchment or silpat sheets of cookies to wire racks and cool completely.
  • [Optional] After cooling, If you really need to have the cookies make a tidy appearance, use kitchen shears to carefully trim off the caramelized bits and drips of candy bar that may be sticking out from the edges of your cookie. You can save those scissored-off bits as ice-cream toppings!

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Now, price those cookies competitively and sell sell sell!


So, what did we do last year? and the year before?
Click on the images below and be transported to the recipes!

 wonderbars sugarcookiewands

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