Monday, February 3, 2014

loaded cookie bars.


I just love recipes where I can add whatever kind of mix-ins I like.  These kinds of recipes are always a crowd-pleaser because it has a little bit of everything for everyone.

For these cookie bars, I added peanut butter chips, chocolate chips, white chocolate chips, Oreos, peanut butter M&Ms, and mini Reese's cups.  I also made a section specifically for the peanut butter mix-ins because I looove my peanut butter-chocolate candy but Grant doesn't. 


Like the original author of this recipe says, it's a great way to clean out your pantry of those half-eaten bags of candy and cookies. Get started now!


INGREDIENTS:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
Oreo Cookies, coarsely chopped (as many as you want or that will fit)
Other mix-ins, i.e. M&M's, Mini Reese's, baking chips, etc. (again, as many as you want or that will fit)

DIRECTIONS:

  1. Preheat oven to 350F. Grease an 8" x 8" baking pan then line with parchment paper.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour and stir until just combined.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  6. Sprinkle chopped Oreos and/or your other mix-ins, lightly pressing them down with your finger or a spatula.
  7. Bake for about 20 to 22 minutes, or until done based on add-ins used. Top should be set and edges slightly firm. A toothpick inserted in the center (if you can find a bare patch to test) should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Recipe CreditAverie Cooks

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