Barn Door Cookie Bars
Ingredients
- 3/4 cup (170g) Unsalted Butter, softened
- 1/2 cup (100g) Brown Sugar, packed
- 1/2 cup (100g) White Fine Sugar
- 1 Large Egg
- 1 cup (120g) All-Purpose Flour
- 1/4 cup (32g) Cornstarch
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/3 cup (43g) Peanuts, roasted and salted
- 1/3 cup (43g) Slivered Almonds
- 1/2 cup (48g) Shredded Coconut, unsweetened
- 1/2 cup (80g) White Chocolate Chips
- 1/2 cup (80g) Semi-Sweet Chocolate Chips
- 1/4 cup (40g) Dried Cranberries
- 1/4 cup (40g) Sultana Raisins
- 1/4 cup (40g) Pecan Pieces
- 1/3 cup (35g) Black Cocoa
- 1/2 cup (125g) Smooth Peanut Butter
- 1/2 cup (125g) Dulce de Leche
- 1/2 cup (135g) Chocolate Caramel Balls
- 3/4 cup (35g) Mini Marshmallows
Directions
- Preheat oven to 350°F. Line a 12"x15" cookie sheet with parchment paper and set aside.
- In the bowl of a stand mixer, add butter and sugars together. Mix on high until creamy (3-5 minutes). Add egg and mix for 2 minutes.
- In a separate bowl, add flour, corn starch, baking powder and salt. Whisk together.
- Add dry ingredients to the went ingredients and mix until just incorporated.
- Fold in the peanuts, almonds and shredded coconut, chocolate chips, cranberries, raisins, and pecan pieces.
- Remove half the cookie dough and set aside.
- Add black cocoa to the remaining cookie dough and mix until incorporated.
- Place cookie dough onto the prepared cookie sheet alternating between the two to create a marble effect.
- Once the cookie dough has been pressed into the pan, add peanut butter and dulce de leche, swirling them into the dough. Top with caramel balls and mini marshmallows.
- Bake for 20 minutes or until marshmallows are golden.
- Remove from the oven and allow cookie bars to cool in the pan for 10 minutes before slicing.
- Serve and enjoy!
NOTE: Cookie Bars will keep at room temperature in an airtight container for up to 7 days or in the freezer for up to 3 months.
Prep Time: 20 Minutes
Bake Time: 20 Minutes
Total Time: 40 Minutes
Yield: 16 Bars
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