Thursday, April 2, 2015

Thick and Chewy Spring Cookie Bars

Aren't these the most spring looking cookie bars ever?! I saw something similar on Pinterest and couldn't get over how cute they looked! The idea for these comes from this website here. I love my own cookie bar recipe though, so I used that, and did a few different things, LIKE adding a little coconut and coconut extract. YUM!

Thick and Chewy Spring Cookie Bars
2 1/8 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup sweetened coconut flakes
12 TBSPs butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp coconut extract
1 1/4 cup spring M&Ms
3/4 cup vanilla chips
3 cups mini marshmallows
Sprinkles

1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the bars from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
2. Mix the flour, salt, baking soda, and coconut together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, vanilla and coconut extracts and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in 1/2 cup of M&Ms and 1/2 cup vanilla chips. Turn the batter into the prepared pan, smoothing the top with the spatula.
3. Bake for 22 minutes. Remove from oven. Sprinkle marshmallows and remaining 1/2 cup of M&Ms over the top of the cookie bars. Return to oven and bake for 5 more minutes. Remove from oven and sprinkle remaining 1/4 cup vanilla chips and sprinkles over the top. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into squares and serve.



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