Since I had some left over chocolate chips, toffee chips and peanuts, I figured a making a cookie of some form would be the perfect use.
The thing I like most about bars are the corner pieces. I love the crunchy outside and the chewy middle, and this recipe delivers. The addition of the peanuts adds a nice textural contrast to the chewiness of the bars. The toffee chips make these a little on the sweet side, so if you prefer less sweet desserts, you might decide to omit them.
Peanut Chocolate Chip Cookie Bars
Adapted from Smells Like Home
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 12 tbsp unsalted butter, melted and cooled until warm (stick and a half)
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 tablespoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup Heath toffee bits
- 1 cup chopped peanuts
Adjust the top rack of the oven to the center of the oven. Preheat oven to 325 degrees F. Line a 9×9-inch baking pan with aluminum foil so that the edges of the foil overhang two sides of the pan; grease the foil with butter or cooking spray (this step allows you to easily remove the bars from the pan without having to cut them in the pan. If you don’t mind just cutting them in the pan, you can skip this step).
Whisk the flour, baking soda and salt in a medium bowl and set aside. In a large bowl, mix the butter and sugars together until thoroughly combined. Beat in the egg, yolk, and vanilla until just combined. Add in the dry ingredients and beat at low speed until the mixture is just combined; do not over-beat. Stir in the chocolate chips, toffee and peanuts.
Bake for 30-35 minutes until a toothpick comes out clean from the bars when tested for doneness. Allow the pan to cool on a wire rack for 15 minutes before carefully removing the bars in the foil from the pan. Allow the bars to cool completely before slicing.
Do you have a bar recipe you love? Please share it with me!