Ugly But Good Bars

  • Ugly But Good Bars

    “Don’t hate me because I’m ugly.  Fugly, in fact.”

    These bars taste so good that you really won’t be able to hate them.  They won’t win any prizes in a beauty contest, but maybe that’s a good thing, since there will be more left for you to enjoy as people shun them in favor of the more beautiferous treats, like the Magic Gooey Cookie Bars that just look so damned appetizing with their pretty amalgum of coconut and chocolate and nuts and goo.  Or the Classic Carrot Cake with Cream Cheese Frosting, which no other dessert can compete with (in the looks or taste department, mind you).  Nope, these bars are downright repulsive looking- but worth making.  How can you argue with a home-made chocolate chip sugar cookie, crumbled up, then mixed into a buttery, melted marshmallow mess?  These are the Rice Krispie treats taken up about 12 notches, because you’re replacing the RK’s with a delectable cookie.  Try arguing with that.

    (The Husband commented that the gooey marshmallow bits looked like melted cheese.  He’s right.  Look at the photo above- the marshmallow looks like melted mozzarella… and even a corn kernel in one part.  How horribly grotesque.  But now that you know it’s not a Chocolate Mozzarella Cheese- Corn Bar, aren’t you tempted to make these?)

    Adapted from my Holiday Sugar Cookie recipe and every Rice Krispie Square ever made…

    COOKIES (5 cups of these crushed cookie chunks):

    1 cup butter, softened to room temperature

    1 cup sugar

    1 egg

    2 teaspoons vanilla

    2 2/3 cups all-purpose flour

    1/2 teaspoon baking powder

    1/2 teaspoon salt

    3/4 cup semi-sweet chocolate chips (mini ones work best)

    BARS:

    3 tablespoons butter, melted

    1 (10 oz.) package marshmallows

    1. MAKE COOKIES (or simply crush 5 cups of your favorite store-bought ones): In a large bowl, beat butter with sugar for 3 minutes (until light & fluffy).  Beat in egg and vanilla for 1 minute, scraping sides of bowl.
    2. In a separate medium bowl, whisk flour, BP and salt together.  Stir into butter mixture in two additions, then stir in chocolate chips.
    3. Divide dough into thirds.  Roll dough thirds into logs, chill (wrapped in plastic wrap) for at least three hours until very firm, and slice into 1/4 or 1/3 inch cookies while very cold.
    4. Preheat oven to 375°.  Place cookie slices about 2 inches apart on parchment-lined baking sheets, and bake for 10 – 12 minutes, until lightly browned.  Allow to cool for a few minutes on baking sheets, then transfer to cooling racks.
    5. Place 5 cups of cookies in a large ziploc bog and using a rubber mallet or handle of a large kitchen knife, smash cookies into bite-size chunks.  Great fun.
    6. MAKE BARS: Line a 9″ square pan with foil and butter lightly.
    7. In a large bowl, melt butter in microwave and add marshmallows.  Microwave for 2 minutes, stir, then continue to microwave for 1 more minute, stirring until mixture is melted and smooth.  Stir cookie chunks into marshmallow goo, and spread into prepared pan (with buttered wax paper or fingers).  Allow to cool in fridge for at least an hour, then slice into squares with a knife.
    8. Enjoy!

    Tips:

    • Cookie choices are totally your call.  Yes, you can crush store-bought cookies up.  I won’t tell.  Flavor options are limitless… although I do find that crispy cookie options work best (so no soft + chewy cookies, okay, bakers?).
    • This cookie recipe makes more than 5 cups’ worth, so you’ll have to freeze the extras.  Or eat them.
    • Prefer firmer bars? Use less marshmallows or more cookies.  For gooier bars, use more marhsmallows or less cookies.  Yes, it’s that scientific.
    • If you are really hungry and selfish, tell people that these really are cheese bars.  Provolone and Chocolate.  You’ll have the batch to yourself in no time, no sharing required.

     

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    January 9th, 2013 | More Sweets Please | No Comments | Tags:

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