Cookie Bars Sugar Spun Run
- January 15, 2022
Oatmeal Cookie Bars
You could sort of re-fabricate this recipe into actual Twix bars but it’s much easier to just dollop the caramel and the chocolate on top of the cookies! .
Oatmeal Cookie Bars
Buttery, thick, chewy, and chock full of oats and (optional) chocolate pieces, these are easy to make with no mixer required!While you can make these cookie bars “plain” with no add-ins, I love adding chocolate chips or even chopped nuts to mine.My last batch was a mix of walnuts, dark chocolate and caramel chips (here’s where I’d insert the drooling emoji if I could find it on my keyboard).If you’re feeling a little lazy yourself this morning (or evening, or whenever you’re reading this) but also hear your sweet tooth calling, this is the dessert for you. .
My mom used to make chocolate chip cookies in a pan (or “Congo Squares”) to bring to every potluck function we attended, and they always flew out of their container.While I haven’t done the math myself, I have a hunch that if I had a dime for every time I used the words “soft and chewy” on this website… let’s just say all my Christmas shopping would be done and paid for, and Zach would no longer have any cause to complain when I fidget up the thermostat a few extra degrees.I’m not a baker, I’m more of an underbaker; I like my chocolate molten and gooey, my cookies barely safe from the grips of E.Coli.They were chewy with slightly golden, but not tough, edges, melt-in-your-mouth centers with copious pops of chocolate in each bite.I suppose I could have just called them that, but my mom has been making Congo Squares my whole life, and while I don’t know where exactly the name came from, far be it from me to change a good thing.Since we’re making Congo Squares and not cookies here, we don’t have to worry about spreading thanks to the confines of a 13×9 (or 9×9, see recipe notes!).If you’ve made any of my other recipes, you probably will also recognize that I love using corn starch (cornflour for UK), so of course two spoonfuls go into this batter as well — All of these changes culminate to make these Congo Squares pillowy soft and utterly irresistible (& I mean utterly, too… Zach –Mr.▢ 2 cups semisweet chocolate chips (340g) Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350F (177C) and prepare either a 13x9 or 9x9 pan (13x9 for more servings, 9x9 for thicker, chewier congo squares) by lining with parchment paper (or lightly grease and flour).Combine melted (cooled) butter and sugars in a large bowl, stir well.In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt. .
Gingerbread Cookie Bars
Soft and chewy Gingerbread Cookie Bars are decorated with a simple frosting and sprinkles!There’s no chilling or cookie cutters necessary for today’s recipe, making this a simple alternative to my classic Gingerbread Men.After Monday’s Christmas Cookies round-up, I’m feeling a little exhausted with all the scooping, rolling out, and chilling, and thought something a little simpler was in order.Dense, buttery, chewy, and flavored with all of the best holiday spices (ginger, cinnamon, cloves, & nutmeg!The subtly tangy flavor of the cream cheese is the perfect complement to these brightly spiced bars.I used a Wilton 2B tip to pipe the frosting on my gingerbread cookie bars, and you can see just how I did my design it in the video below.However, because of the cream cheese frosting on top, I recommend erring on the side of caution, and if you are going to have them around longer than a day or two, I would place them in the refrigerator. .
Peanut Butter S'mores Cookie Bars
These Peanut Butter S’mores Cookie Bars are made with a chewy, graham cracker infused peanut butter cookie base, are loaded with pockets of melty mini marshmallows, and decorated with real milk chocolate bar pieces!These peanut butter s’mores cookie bars are a rare recipe of mine that turned out absolutely perfectly on the first try.Sure, you could use milk chocolate chips but real s’mores flavor calls for real s’mores ingredients, so grab yourself 4 Hershey bars, maybe make it 5 because if you’re anything like me you’re going to eat a whole candy bar’s worth while you’re chopping them up, anyway.I swear I didn’t mean to make this post just a bunch of bullet points, but let’s talk tips now.A glass pan will work, but it will likely take your cookie bars longer to finish baking.As with my cookie bar and brookie recipes I always opt for my baked goods to be just slightly under-baked when pulling them out of the oven.The peanut butter s’mores bars will finish cooking as they cool, and pulling them out before they’re completely baked through helps to keep them soft and chewy.▢ 1 ½ cups mini marshmallows (72g) Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350F (175C) and line a 13x9 metal pan with parchment paper or grease and flour the sides and bottom of the pan.In a separate bowl, whisk together flour, graham cracker crumbs, baking powder, cornstarch, and salt.Fold in chopped Hershey bars and mini marshmallows -- the batter will be thick (I broke a spatula stirring it so proceed with caution!Spread batter into prepared ban and bake on 350F (175C) for 25-28 minutes (toothpick inserted in center should come back mostly clean with only a few crumbs).Notes *I usually stir 3 of the hershey bars into the batter and reserve one to press on top of the cookie dough once I've spread it into the pan -- I think it makes the bars look prettier but you can just throw them in the batter if you prefer! .
Coconut Cream Bars
Simple and delicious, these coconut-infused dessert bars make a perfect springtime treat!Longer days, blue skies and bright sunshine are finally here, there are daffodils beginning to bloom in my front yard and we’ve already had a full weekend with every window in the house open, so I think it’s safe to say that winter is behind us.The enchantment of browned butters, caramel and even chocolate begins to fade ever so slightly as I start to crave lighter desserts, and the transition into springtime is every bit to blame for these coconut cream bars that I have for you today.To help offset the sweetness, both the cookie bars and the frosting are slightly tempered by a small portion of cream cheese.The cream cheese also has a great effect on the cookie bars — making them delectably soft, melt-in-your-mouth delicious.It just takes a few minutes to toast the coconut, so watch it carefully and make sure you use a spatula to turn the flakes a few times so everything browns evenly and nothing burns.The toasted coconut adds a slightly crisp texture to an otherwise soft and chewy dessert.Additionally, you can toss everything off with a drizzle of melted dark chocolate, which I just might have done myself after I finished photographing these bars.Coconut Cream Bars Coconut Cream Bars -- Buttery cookie bars topped with a light coconut cream frosting 4.73 from 11 votes Print Pin Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes Servings: 24 squares Calories: 373 kcal Author: Sam Merritt Ingredients Buttery Soft Cookie Bars ▢ 1 cup unsalted butter softened to room temperature (226g).▢ ¼ teaspoon salt Cook Mode Prevent your screen from going dark Instructions Buttery cookie bars Preheat oven to 350F (177C) and prepare a 13x9 pan by lining with parchment paper (or lightly grease and flour).Add sugar and gradually increase mixer speed to high, beating until well-combined and fluffy (about 1 minute).Gradually add dry ingredients to wet, stirring on medium-low speed until completely combined.Allow cookie bars to cool completely in pan before covering with coconut cream frosting.Optional: For an extra decadent treat, drizzle with melted dark chocolate. .