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:

1. Preheat oven to 350°F. Line a 12"x15" cookie sheet with parchment paper and set aside.
2. 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.
3. In a separate bowl, add flour, corn starch, baking powder and salt. Whisk together.
4. Add dry ingredients to the went ingredients and mix until just incorporated.
5. Fold in the peanuts, almonds and shredded coconut, chocolate chips, cranberries, raisins, and pecan pieces.
6. Remove half the cookie dough and set aside.
7. Add black cocoa to the remaining cookie dough and mix until incorporated.
8. Place cookie dough onto the prepared cookie sheet alternating between the two to create a marble effect.
9. 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.
10. Bake for 20 minutes or until marshmallows are golden.
11. Remove from the oven and allow cookie bars to cool in the pan for 10 minutes before slicing.
12. 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