I’m way behind on my posting. So awful! I have a ton of reasons, and they’re all fantastic, but I will, however, spare you and jump right in.
I recently tried a new recipe, it’s Pioneer Woman, so you *know* it will be superb. I dawdled on making this recipe for a while, because I love to make my own recipes. But lately, I’ve been so busy that I haven’t created anything new and really wanted a quick treat.
I didn’t want cookies (I know, blasphemy, right!) but I really wanted that brown sugary goodness of a chocolate chip cookie.
Enter the “Spreads” from Pioneer Woman. The lady is brilliant.
Even Mr. Coconuts was enthusiastic about the recipe but he requested that I do the chips the way “He likes them.” To keep you from too much suspense, I have a canister where I blend together semi-sweet and dark chocolate chips. Nothing fancy, I just pour both bags in, then shake the container. Voila. He loves it, haha.
I happily whipped up this recipe (SO easy!) and was thrilled with the results. I ended up doing two batches because the first one disappeared rather quickly.
Even the Littlest Coconut loved the Spreads, reaching as tall as possible to beg for more (I’m laughing quite happily at the memory!).
So I must say, this recipe would is a perfect treat. It’s easy, yummy, and soooo satisfying. Plus, these bars are easily customizable – you could add pecans/walnuts, white chocolate, peanut butter on top or even in the bars. I chose to follow the original instruction, the only difference is that I added a mixture of semi-sweet and dark chocolate chips on top.
Plans are already in the works to make a batch of these bars next week. We have some very special, much loved guests coming to stay for the summer and I can’t wait to spoil them with some baked goodness!!
Brown Sugar Cookie Bars
(adapted from The Pioneer Woman)
- 1 cup light brown sugar
- 1 cup butter
- 1 large egg
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 -1 cup chocolate chips (any mixture/variety you wish!)
Preheat the oven to 350. These don’t need to wait or chill or any of that impatience-ness.
In a medium bowl, quickly whisk the flour and salt together.
In a mixer, beat brown sugar and butter. Add egg, followed by the vanilla. Slowly combine the wet with the dry (i.e. put in the flour/salt mixture).
Make sure to mix well. I used my mixer for most of this process, but after adding the flour I switched over to using a sturdy spatula and my good old fashioned arm muscles to ensure a well blended mass.
Put parchment paper on a cookie sheet. Using a spatula (I used one with a flat side, like a scraper) spread the dough onto the sheet, until it is about 1/4 to 1/2 inch thin.
Bake for 15-20 minutes or until the edges are a nice light brown.
Pull it out and immediately sprinkle chips over the top, I wanted a nice coverage so I used quite a bit. Put back in the oven for a minute or so (just long enough to melt the chips).
Pull back out and gently spread the melted chips over the bar, carefully smearing chocolate all the way to the edges (chocolate coverage, amiright?!).
Now comes the hardest part – the chocolate needs to set before you can touch it. So put in fridge for at least half an hour. Then you can cut/devour.
Just like that, super easy and DELISH!
I must apologize for the photos. The Littlest Coconut decided that my nice camera was a great toy, and sadly, he dropped it when pulling it off the table. It’s been toddler-fried.
Hopefully these photos will make do until I can get better…