Chocolate Chip Cookie Bars with Incredibly Long Lasting Chewiness
 
 
Author:
Adapted from: King Arthur Flour
Makes: 1- 8”x 8” or 9”x 9” pan (about 16 bars)
Ingredients
  • ½ cup unsalted butter, melted
  • 1 cup brown sugar (I prefer dark brown), packed
  • ½ teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 cup toffee bits
  • ½ cup chocolate chips
  • 1 cup mini-marshmallows
Directions
  1. Preheat oven to 350 degrees F. Lightly grease a 8” x 8” or 9”x 9” baking pan with butter or non-stick spray.
  2. In a medium size mixing bowl, melt butter in the microwave.
  3. Mix in sugar, salt, and vanilla.
  4. Beat in eggs, one at a time.
  5. Add flour and baking powder and stir until combined.
  6. Fold in toffee, chocolate chips, and mini marshmallows.
  7. Spread batter evenly into prepared pan.
  8. Bake for 20-25 minutes until golden brown.
  9. Cool completely before cutting.
  10. Store bars in an airtight container at room temperature for up to 10 days.
Packing tips
Mailing these bars uncut in a disposable pan will keep them moist and chewy longer and make them sturdier for shipping. If mailing cut bars, place a small piece of wax paper between pairs of bars and double wrap in plastic wrap. Place wrapped bars in an airtight container.
Recipe by The Monday Box at http://themondaybox.com/2014/01/chocolate-chip-cookie-bars-with-incredibly-long-lasting-chewiness/