How To Make Sweet And Salty Cookie Bars.
- Chocolate Chip Cookie
- Brown Sugar
- Granulated Sugar
- Chocolate Chips
- Semi-Sweet Salted Peanuts
- Salted Pretzels
- Some Toasted Coconuts
- Some Toasted Coconut
- Some Vanilla Extracts
So picture a chocolate chip cookie filled with a couple extra ingredients into a bar shape. They’re phenomenal and trust me, when i tell you they are servers at all everybody loves them and you really can’t go wrong with what you add to them to start. You’ll need just very basic ingredients like all-purpose flour, a pinch of salt, brown sugar, granulated sugar. You’ll need some eggs and butter and this is when you can be playful. I like using some chocolate chips and these are semi-sweet salted peanuts and salted pretzels that you’ve crushed. So that they’re all like all in little bite-sized pieces some of them are like rubbles some of them are like sand so it just adds to that salty crunchy bite.
Now you can do this a million different ways you could put some toasted coconut in there mixture of nuts whatever your heart desires this just happens to be one of my favorite combinations. Because it’s like i just like anything that’s sweet and salty. I love chocolate chip cookies, i figured you couldn’t go wrong and of course we’ll need to add some vanilla extract as always in any sort of cookie dough or batter or anything like that so the first thing you want to do is get your oven preheated to 350 i have an 8 by 8 inch baking pan here that i have sprayed with nonstick spray. I have some parchment paper here, now you want to make sure just to make your life a little easier make sure the parchment comes up the sides that way all you have to do is lift the cookie dough, once it’s cold cooled you know the bat the bars and then just cut them into your desired size. So it makes things a little bit easier, let’s get started i’m gonna make my standing mixer but the world’s your pickle will do what you want.
I have some unsalted butter here it’s supposed to be at room temperature. I’m not gonna lie i popped in the microwave for a few seconds just to get it a little bit more soft and it started to melt on me. But it’s gonna work perfect. So i’m not going to worry about it. I’m not going to make a fuss. I’m going to put it all into my bowl put in both kinds of sugar. I’m just going to cream these together until also it’s incorporated then that’s all i’m just going to add my eggs and my vanilla. I’m going to let that go and so those are incorporated really well. You can do this with a bowl a whisk and a spatula. But you know i figured i have mixer might as well use it alright just going to stir my salt into my flour.
I’m just going to do that for like six seconds and i’m gonna put that in there and then mix it in until the flour is combined. It’ll take less than a minute you never want to overwork flour unless it’s like a bread dough, because you don’t want to activate the gluten and therefore making your batter or your cookies your brownies whatever it is it makes them really tough when it comes to bread. You want to estimate the gluten when it comes to you know dough’s like this cookie dough batters and whatnot you don’t so that’s almost there and now that it’s just about there. I’m going to add in my chocolate chip. You can use milk, chocolate chips, you can use semi-sweet chocolate chips. You can use dark chocolate chips. It’s all up to you and i mix it in just for a second it looks amazing and it smells almost like peanut butter.
Because we’ve got those peanuts in there but of course like i mentioned you can change things up a million-one way. So if you’ve got some dried cherries by all means if you want to put raisins go for it. It’s all up to you. I’m doing a sweet and salty version. Today but i will share different versions of these with you soon, if you want a specific version you know, if you’ve got something, you want to see in a you know in a little cookie bar. Then let me know. I’m just gonna flatten, this with my spatula and get it as even as i can that looks good. I’m going to pop this into the oven at 350 between 25 and 30 minutes or until it’s beautiful golden brown. Let them cool completely and i’ll show you what they look like when they’re done my bars are in the oven for around 30 minutes and i have let them cool completely which is really important. Otherwise i don’t just crumble apart but be still be delicious. But they’re not gonna be but you won’t be able to cut them and this is the beauty of parchment. First of all you want it’s going to release really easy. I already know it.
This is a beauty but you know making the cutting department so, it comes up a little bit high, a little bit right now and then we can cut that off and then you can cut this into however many pieces. You want i’m just going to cut this in half. If you would smell, this you would understand my excitement. It’s just like a giant chocolate chip cookie with some extra goodness. In there now this dough not by any means straight, but you know who cares just going to put these but look at them, look at that you can see the peanuts. You can see the chocolate chips. They just look incredible. I’m going to go right in because this is going to be delightful. I’m going to go for this piece right here. Because i can see the peanut. I can see the chocolate chip and i can see the pretzel all over here like phenomenal.