Thursday, August 9, 2012

Kitchen Sink Cookie Bars

Earlier this week I got a sudden urge to use stuff up from my pantry- in bar form. I always stock up on baking supplies in November and December. I don't even bake that much during the holiday season time, some- but not a lot, but I do like to stock up when it's cheapest! No need to spend more when I don't have to. I also try to buy my staples and seasonal items when they're on sale to keep my grocery budget down.

The problem is, that usually results with a cupboard full of baking chips that take me well over a year to get through. What better way than to throw all different flavors in one batch of cookie bars?

 I found a simple recipe online and added in a few more ingredients I found hanging out in my cupboard, coconut and multiple flavored baking chips. And note to self- always add rice crispies cereal to a batch of cookie bars, or cookies for that matter. Having the extra little crunch was a nice added touch!

Also, if you have a weird, marshmallow-hating child like I do, just tell them that the marshmallows are only on one side of the pan (obviously, the one opposite from where you cut them a piece) because they really won't know the difference anyway! ;)

Kitchen Sink Cookie Bars

Ingredients
  • 1 1/2 cups rolled oats
  • 1 3/4 cups  rice crispies cereal 
  • 1 cup  mini marshmallows
  • handful  milk chocolate chips
  • handful white chocolate chips
  • handful butterscotch chips
  • handful peanut butter chips
  • 2 handfuls shopped walnuts or pecans
  • 3/4 cup shredded coconut (I used half sweetened coconut, half unsweetened coconut)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened (could also substitute coconut oil for half the butter)
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 tablespoon vanilla extract
Directions
  1. Preheat oven to 350 degrees
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside
  3. In a large bowl, use an electric mixer to beat the butter and sugars on high speed until light and fluffy
  4. On medium speed, mix in eggs and vanilla
  5. Stir in flour mixture until well-combined
  6. Stir in cereal/marshmallow/baking chips/coconut until well combined
  7. Spray 13x9 pan with cooking spray and press cookie dough into pan
  8. Bake for 35 minutes or until golden brown