Friday, October 13, 2017

Everything But the Kitchen Sink Cookie Bars

I made these to have on hand while we had company. They are very good. I changed the recipe to fit what I had in my pantry.

Everything But the Kitchen Sink Cookie Bars
adapted greatly from

Cookie portion (crust and topping)

1 cup of butter, melted and browned

1 cup of light brown sugar

2 cups all purpose flour

2 cups quick cooking oats

2 eggs
1 teaspoon vanilla

1½ teaspoon baking powder

½ teaspoon baking soda

½ cup mini chocolate chips

3/4 cup M&M minis baking bits

½ cup salted almonds, chopped
1 c pretzels crushed

Chocolate filling

1 cup of milk

1 12 oz. bag chocolate (semi-sweet or dark)

7 oz. sweetened condensed milk(1/2 can)

2 cups mini Reese’s Peanut Butter Cups 

3/4 cup M&M minis baking bits
1 c pretzels, crushed

To make cookie portion

Makes 9×13 pan.  Heat oven to 350 degrees F.

1.      Place butter in a saucepan over medium heat and melt until butter bubbles at the edge and becomes slightly brown and nutty in aroma. Set aside to cool.

2.      Add flour, quick cooking oats, baking powder and baking soda into a bowl and whisk to combine. Set aside.

3.      Place brown sugar and cooled butter into a mixer bowl and beat until well blended. Add eggs and vanilla and beat until light and fluffy, on medium high.

4.      Turn mixer to low and slow add in flour mixture and mix until combined. Turn mixer off and fold in mini chocolate chips, crushed pretzels, M&M and almonds.

5.      Dough will be slightly wet. Set mixture aside to make filling.

To make chocolate filling

1.      Place milk, chocolate and sweetened condensed milk in a pan over low heat. Gently stir mixture until chocolate is melted. Remove from heat.

To assemble

1.      Place 1/2 of cookie mixture into pan spread cookie mixture flat.

2.      Pour chocolate filling on top of crust and then sprinkle mini Reese’s Peanut Butter Cups, M&M and crushed  pretzels on top.

3.      Crumble remaining cookie mixture over chocolate filling--Beth flattened it between her hands and laid it over the filling.

4.      Bake at 350 degrees for for 25-35 minutes or until golden brown. Remove from oven and let cool before cutting.

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