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
Adapted from KeepitSweetDesserts.com
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
- Preheat oven to 350 degrees
- In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside
- In a large bowl, use an electric mixer to beat the butter and sugars on high speed until light and fluffy
- On medium speed, mix in eggs and vanilla
- Stir in flour mixture until well-combined
- Stir in cereal/marshmallow/baking chips/coconut until well combined
- Spray 13x9 pan with cooking spray and press cookie dough into pan
- Bake for 35 minutes or until golden brown
