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Best. Cookie. Bars. EVER.
By Betsy Richter | 3:59 pmDo you love Thin Mint Girl Scout cookies? If so, you will love the new cookie bars I invented last night.
I took a few minutes yesterday to make cookie bars as a bribe for the kids while I was supposedly “working from home” and they were busy terrorizing me and/or preventing me from effectively working from home. (Note to self: please stop trying to work from home when the kids are out of school, will you?) I wanted to keep it simple, though, so I figured I’d just make Toll House cookie bars, using the recipe on the back of the package and baking them on one cookie sheet instead of individual cookies, to save time.
But I am also a total muxer when it comes to recipes – so while I was up on a chair retrieving the bag of mini chocolate chips from the huge stash I keep way up high and hidden away from kid view, I stumbled upon a bag of peppermint baking chips that I’d meant to use for cookies last year. Hmmm…..why not make chocolate peppermint bars? And why not throw in a half-cup or so (I didn’t measure, though) of Ghirardelli ground chocolate/cocoa mix while I’m at it? And wouldn’t it be great if I sprinkled a second bag of chips on top near the end of the baking time, let them melt, and then spread it around as frosting?
So I did. And it was all good. The kids raved. The friends who also got gifted with some of the cookie bars raved. And I considered it a Job Well Done, and vowed to remember just how I’d made my chocolate chocolate chip peppermint cookie bars.
But this morning (as I, um, enjoyed one for breakfast), it occurred to me that I *knew* that taste. I had, in fact, inadvertently created Thin Mint Cookie Bars – as one of my friends confirmed via IM just a few minutes ago while enjoying another one himself.
Here’s how you can recreate the magic yourselves:
- Make the basic Toll House recipe from the back of the Nestle package, BUT…
- Skip the nuts, use Mini chips instead, add a half-cup of Ghirardelli ground chocolate, and a full bag of Andes Peppermint Crunch baking chips. Spread it into a well-greased cookie sheet, as directed.
- Five minutes before the bars are done, sprinkle another full bag of chocolate chips on top.
- Immediately after taking the pan out of the oven, use a spatula to spread the now-melted chips around.
Let them cool for a half hour or so, then slice into small bars.
Topics: Chef Whims | 6 Comments »
November 13th, 2007 at 4:16 pm
Please bring one in to work one day if you make these again, they sound great!
November 13th, 2007 at 6:21 pm
I’m going to make these — they sound fantastic! YUM!
November 13th, 2007 at 6:52 pm
Okay- heading out to the store at this late hour. These sound delicious!
November 13th, 2007 at 8:05 pm
You are so dangerous!
November 14th, 2007 at 10:50 am
Those sound delicious, but I can’t find information on the Andes Web site as to whether the baking chips are full of Yellow #5, as their little wrapped chocolates are. (I sent a note to the company, saying I love the *taste* of Andes and would like to try a wonderful-sounding recipe, but if they still put tartrazine in everything it’s not going to happen. I like breathing.)
November 14th, 2007 at 6:01 pm
Damn you, Whimsical Girl, and your delicious recipe that I will have to make tomorrow.