There is just something special about bar cookies. First of all, they are less work than refrigerator (icebox), rolled (cut out), drop (even if you use an ice cream scoop), or molded (pressed into a mold, thus creating cookies with intricate patterns and shapes difficult to achieve by hand) cookies. So, when push comes to shove, and I want quick and easy, it’s bar cookies every time. Plus, you can cut bar cookies into good sized pieces, or bite sized. Your choice. And for this bar cookie, you don’t even need a mixer. How great is that!
So, when I offered to bring cookies for our dear friend Vicki’s birthday celebration, I decided at least one of the offerings would be a bar cookie. And this is what I came up with.
Now, the one drawback to bar cookies is that they are best when served the same day. Or at least within a couple of days because they can become kind of dried out if they are not eaten within a day or two. Which, frankly, hardly ever happens in most homes. Especially if they are as chocolatey, caramelly, and nutty as these bars. But it is certainly something to consider when other types of cookies provide a bit more longevity.
So, along with these bar cookies, I baked – Candied Ginger Shortbread, Speculaas (Danish ginger cookies), and White Chocolate Dipped Coffee Bean Shortbread, which were perfect because I could make them ahead of time. Vicki and her sister Sam made chocolate shortbread, walnut bar cookies, macaroons (GF), a delicious GF cookie which included pineapple, and a lovely fresh fruit platter. So, as you can imagine, the dessert table was very popular.
The entire event was a wonderful celebration which included family, old friends, new friends, band mates, bridge players, artists, various and sundry other acquaintances, and a lone party crasher. (We think the young lady was drawn to the music. The Fat Fridays, a fantastic dance band, led by Vicki’s husband Mark was playing, and who could blame this young woman for wanting to dance with the rest of us!)
Anyway, it was a great day. And a great reason to get together. And frankly, all of us need to celebrate with each other. Especially now. The political scene all over the world is scary. Our planet seems to be either flooding or burning. Essential American governmental departments and agencies that are for the betterment of all, are being decimated right before our eyes. So, we need to spend time with each other, celebrate with each other, and share our resources as best we can with each other. Even a smile, or a kind word, or a simple thank-you can make someone’s day better.
And I know, being a cook, you already make your family, and your friends’ lives better just by providing them with healthy and delicious food. All I can say is – keep up the good work.
Peace and love to all.
And just because I was feeling benevolent, I provided the recipe for both a large and a really large pan of these blondies. (My good deed for the day!)
For a 9×13-inch pan:
½ c. (1 stick) unsalted butter, melted
2 c. brown sugar, packed
2 lg. eggs
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. kosher salt
2 c. unbleached all-purpose flour, fluffed
1½ c. milk chocolate chips
1 c. chopped pecans or walnuts
Stir the melted butter, brown sugar, eggs, vanilla, baking powder, and salt together using a whisk. Using a rubber spatula, stir in the flour just until combined. Stir in the chocolate chips and nuts.
Spread the dough out evenly in a lightly buttered 9×13-inch pan (glass is best). Bake in a pre-heated 325-degree oven (350-degree if you are using a metal pan) for 30-35 minutes or until a toothpick inserted in the center comes out clean or with just a few fudgy crumbs and the top looks set. Resist overbaking.
Remove from oven and cool on a wire rack. Cut into whatever size pieces you want. Store in an airtight container at room temperature or freeze for longer storage.
For a 10×16-inch pan:
¾ c. (1½ sticks) unsalted butter, melted
3 c. brown sugar, packed
3 lg. eggs
1 T. vanilla extract
1 T. baking powder
1½ tsp. kosher salt
3 c. unbleached all-purpose flour, fluffed
2¼ c. milk chocolate chips
1½ c. chopped pecans or walnuts
Stir the melted butter, brown sugar, eggs, vanilla, baking powder, and salt together using a whisk. Using a rubber spatula, stir in the flour just until combined. Stir in the chocolate chips and nuts.
Spread the dough out evenly in a lightly buttered 10×16-inch pan (glass is best). Bake in a pre-heated 325-degree oven (350-degree if you are using a metal pan) for 34-38 minutes or until a toothpick inserted in the center comes out clean or with just a few fudgy crumbs and the top looks set. Resist overbaking.
Remove from oven and cool on a wire rack. Cut into whatever size pieces you want. Store in an airtight container at room temperature or freeze for longer storage.