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Category: Bars
Prep Time: Cook Time: Total Time:
Cookie Bar Batter:
1 cup unsalted butter, at room temperature
1 cup light brown sugar, packed
2/3 cup granulated sugar
1 TBSP corn sryup
2 large eggs
2 tsp vanilla extract
1/4 tsp espresso powder
2 tsp salt
1 tsp baking powder
1 3/4 cup all-purpose flour
1/4 cup powdered oatmeal (take your oatmeal and run it through a blender or food processor until powdered)
1 1/2 cups your favorite baking ingredients (I used 1/2 cup milk chocolate chips, 1/2 cup peanut butter milk chocolate swirl chips, and 1/2 cup trail mix that had almonds, cashews, raisins, and walnuts…all unsalted)
Salty Snack Streusel Topping:
3/4 cup all-purpose flour
3/4 cup dark brown sugar
15 Pringles chips
12 Keebler Club Crackers (or something like Ritz)
1/3 cup pecans (salted)
handful of pretzel sticks (yes, that is an official measurement)
6 tbsp butter, still cold, cut into 6 pieces
Preheat oven to 350. Combine all the streusel ingredients except butter in a food processor. Blend until pulverized and looks like flour. Add butter, one TBSP at a time. Pulse until it is crumbly in texture. Set aside.
Spray a 13x9 inch pan with baking spray. Set aside.
Cream together the butter, corn syrup, and sugars until light and fluffy, about 3 minutes.
Add eggs and vanilla and beat until incorporated. Scrape down bowl. Beat another 30 seconds.
Add flour, oats, salt, espresso powder, and baking powder on low speed. Mix until all of the ingredients are combined but just moistened. Do not over mix.
Fold in the baking ingredients.
Spread batter into the prepared pan. You will probably have to press down on it, it will be thick. Sprinkle the streusel topping on top evenly.
Bake for 35-40 minutes or until the edges are brown and start to pull away from the sides. You should also be able to stick a knife in the center and have it come out clean.
Let cool for 15 minutes. Remove from pan.
Makes about 12- 16 squares depending on how you cut.
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COMPOST BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Cookie Bar Batter:
1 cup unsalted butter, at room temperature
1 cup light brown sugar, packed
2/3 cup granulated sugar
1 TBSP corn sryup
2 large eggs
2 tsp vanilla extract
1/4 tsp espresso powder
2 tsp salt
1 tsp baking powder
1 3/4 cup all-purpose flour
1/4 cup powdered oatmeal (take your oatmeal and run it through a blender or food processor until powdered)
1 1/2 cups your favorite baking ingredients (I used 1/2 cup milk chocolate chips, 1/2 cup peanut butter milk chocolate swirl chips, and 1/2 cup trail mix that had almonds, cashews, raisins, and walnuts…all unsalted)
Salty Snack Streusel Topping:
3/4 cup all-purpose flour
3/4 cup dark brown sugar
15 Pringles chips
12 Keebler Club Crackers (or something like Ritz)
1/3 cup pecans (salted)
handful of pretzel sticks (yes, that is an official measurement)
6 tbsp butter, still cold, cut into 6 pieces
Preheat oven to 350. Combine all the streusel ingredients except butter in a food processor. Blend until pulverized and looks like flour. Add butter, one TBSP at a time. Pulse until it is crumbly in texture. Set aside.
Spray a 13x9 inch pan with baking spray. Set aside.
Cream together the butter, corn syrup, and sugars until light and fluffy, about 3 minutes.
Add eggs and vanilla and beat until incorporated. Scrape down bowl. Beat another 30 seconds.
Add flour, oats, salt, espresso powder, and baking powder on low speed. Mix until all of the ingredients are combined but just moistened. Do not over mix.
Fold in the baking ingredients.
Spread batter into the prepared pan. You will probably have to press down on it, it will be thick. Sprinkle the streusel topping on top evenly.
Bake for 35-40 minutes or until the edges are brown and start to pull away from the sides. You should also be able to stick a knife in the center and have it come out clean.
Let cool for 15 minutes. Remove from pan.
Makes about 12- 16 squares depending on how you cut.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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