Brown Sugar Bars – an ode to cookie cubes

14 Sep

My schedule has truly been bobble-y recently. I had a rough time remembering what day it was for the entire last week, in fact I spent all day today thinking it was tomorrow… for that reason I almost forgot to make a dessert for our family softball game!

For the past three years, we Abrahams have been playing a softball game against my brothers’ (yes that punctuation is correct) best friend’s family. The game is usually in August, we were a little late this year… we had a new little family member pop up late July , so we postponed. Anyways, after the game we have a little cookout and I, of course provide dessert. I usually stick to cookies, but this year I wanted something a little less traditional.

I always get asked, “What’s your favorite thing to make,” and I never have an answer because my favorite thing to do is add my own twist to recipes that I find. This time I tackled the recipe on the back of my GIANT bag of brown sugar from Costco. The recipe is titled, “Choco-nut bars” but I renamed them to “Brown Sugar Bars” due to the super-high content of brown sugar… and the fact that I took out the coconut.

Here are the ingredients that are listed on the bag:

2/3 cup butter

2 1/4 cups brown sugar

3 eggs

2 cups flour

2 1/2 tsp baking powder

1/2 tsp salt

1 tsp vanilla

1 cup chocolate chips

1 cup coconut

3/4 cup chopped pecans

Well, I didn’t have coconut, so I used marshmallows. I know, weird sub, but I felt like the texture would be comparable, since both are gooey in baked goods. This was quite a risk though, seeing that I’ve baked some mistakes with marshmallows before. They can’t be too close to the surface or else they will burn or ruin the shape of the dessert. Luckily, these were bar cookies so I didn’t have to worry about the spreadability. I baked the bars in a 9×13 at 375 degrees for a little over a half an hour. The recipe called for 45 minutes but surprisingly my oven decided they were done early. Also, I mixed a bunch of different chocolate chips together, but I always do that, I think it’s just more fun than sticking to the same cacao percentage.

So the bars turned out really delicious. They were very fluffy and so they allowed me to cut many tiny squares, reminding me of when I started baking in high school and made “cookie cubes.” The marshmallows caramelized a bit and added a nice texture to compliment the crunch of the pecans and sweetness of the chocolate. I plan to fiddle with this recipe again in the future, making cookies or mixing more marshmallows into the dessert toward the end of the baking so that they stay marshmallow-y in the bars.

So in conclusion, the desserts were great and we won back the title! 21-7! Go Abes!

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2 Responses to “Brown Sugar Bars – an ode to cookie cubes”

  1. Kristin September 18, 2010 at 12:55 pm #

    These look INCREDIBLY delicious, Michelle! My mouth is watering! 🙂

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