Take 5 Cookie Bars
Happy Friday! I hope you’re not too tired of sweet treats from Valentine’s Day because I have quite an indulgently delicious recipe for you today. Just take a quick look at the ingredients and your mouth will start watering. This recipe turns your favorite candy bar into a cookie bar and it is pretty amazing, if I do say so myself. These will not last long in your house!
I’ve never been a big fan of candy candy, but I still enjoy a chocolate bar every once in a while. I think I’d rather have a cookie or brownie over a chocolate bar most days, though, which is why this recipe is perfect. What was/is your favorite candy bar?
Taste: These cookie bars combine peanut butter, chocolate, caramel, and pretzels. What could be better?
Texture: Thick and chewy and magical.
Ease: Super easy. These are perfect to satisfy a sweet craving asap.
Appearance: I don’t think you can fully appreciate everything that has been stuffed into these bars just from looking at them. You really need to take a bite.
Pros: Tasty twist on a favorite candy bar.
Would I make this again? Absolutely.
Take 5 Cookie Bars
Yield: 16 bars
4 tablespoons (1/2 stick) unsalted butter
1 cup packed light brown sugar
1/4 cup natural peanut butter
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup semisweet chocolate chips
1/4 cup caramel bits
1/2 cup salted pretzels, roughly crushed
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.
In a medium saucepan over medium heat, melt the butter and brown sugar, stirring constantly, until smooth. Remove from heat and stir in the peanut butter. Let cool.
Stir in the egg and vanilla. Add the flour, baking powder, baking soda, and salt and stir until just combined. Fold in the chocolate chips, caramel bits, and pretzels.
Bake for 25 minutes, or until the edges are slightly brown. Cool in pan completely before cutting into squares and serving.
Recipe by Tessa of Handle the Heat