Candy Bar Bar Cookies From Jan B
From Cream Puff Murder by Joanne Fluke
Preheat oven to 350 degrees F., rack in the middle position.
1 cup softened butter (2 sticks, 1/2 pound)
¾ cup white (granulated) sugar
1 beaten egg (just whip it up in a glass with a fork)
2 teaspoons vanilla extract 1/2 teaspoon salt
2 ½ cups flour (pack it down in the cup when you measure it)
5 three-ounce chocolate candy bars (I used Nestle Milk Chocolate)***
¼ cup white (granulated) sugar
*** Lisa says that when her Aunt Lois and Marcia make these, they use three
7-ounce (or 8-ounce if you can't find 7-ounce) Hershey's chocolate bars.
They say to tell you that the 8-ounce bars are a tight fit, but you can do
it.
Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large
enough to flap over the sides. Spray the foil-lined pan with Pam or other
nonstick cooking spray.
Mix the butter and the sugar together in a bowl. Continue to stir until the
mixture is light and creamy.
Add the egg, and stir it in thoroughly. Mix in the vanilla extract and the
salt.
Add the flour in half-cup increments, mixing after each addition. The dough
will "ball up" like piecrust, and that's fine.
Pat half of the dough into the bottom of your prepared pan. Smooth it out
with your impeccably clean fingers.
Unwrap the candy bars and place them on top of the dough. (Make 2 rows with
2 candy bars in each row. Break the fifth candy bar in half lengthwise, and
use it to fill in the ends of the rows.)
Pat the remaining dough on top of the candy bars, distributing it as evenly
as you can.
Use the back of a table fork to make cross-hatches on the top of the dough,
the way you'd do with a peanut butter cookie. The little grooves the fork
makes will hold the sugar.
Sprinkle the quarter-cup sugar over the top of your pan as evenly as
possible.
Bake at 350 degrees F. for 25 minutes. The bars should be slightly brown
around the edges and still quite white on top.
Cool the Candy Bar Bar Cookies in the pan on a metal rack. Feel the bottom
of the pan. When you can comfortably place your hand against the bottom and
it's not too
hot to hold, grasp the foil and lift the bars out of the pan. Cut them into
brownie-sized pieces while they're still warm.
Place the squares on a plate and serve. Everyone will love these a bit warm
from the oven, but they'll also love them cold.
-=-=-=-=-=-=-=-=-=-=-=-
From Cream Puff Murder by Joanne Fluke
Preheat oven to 350 degrees F., rack in the middle position.
1 cup softened butter (2 sticks, 1/2 pound)
¾ cup white (granulated) sugar
1 beaten egg (just whip it up in a glass with a fork)
2 teaspoons vanilla extract 1/2 teaspoon salt
2 ½ cups flour (pack it down in the cup when you measure it)
5 three-ounce chocolate candy bars (I used Nestle Milk Chocolate)***
¼ cup white (granulated) sugar
*** Lisa says that when her Aunt Lois and Marcia make these, they use three
7-ounce (or 8-ounce if you can't find 7-ounce) Hershey's chocolate bars.
They say to tell you that the 8-ounce bars are a tight fit, but you can do
it.
Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large
enough to flap over the sides. Spray the foil-lined pan with Pam or other
nonstick cooking spray.
Mix the butter and the sugar together in a bowl. Continue to stir until the
mixture is light and creamy.
Add the egg, and stir it in thoroughly. Mix in the vanilla extract and the
salt.
Add the flour in half-cup increments, mixing after each addition. The dough
will "ball up" like piecrust, and that's fine.
Pat half of the dough into the bottom of your prepared pan. Smooth it out
with your impeccably clean fingers.
Unwrap the candy bars and place them on top of the dough. (Make 2 rows with
2 candy bars in each row. Break the fifth candy bar in half lengthwise, and
use it to fill in the ends of the rows.)
Pat the remaining dough on top of the candy bars, distributing it as evenly
as you can.
Use the back of a table fork to make cross-hatches on the top of the dough,
the way you'd do with a peanut butter cookie. The little grooves the fork
makes will hold the sugar.
Sprinkle the quarter-cup sugar over the top of your pan as evenly as
possible.
Bake at 350 degrees F. for 25 minutes. The bars should be slightly brown
around the edges and still quite white on top.
Cool the Candy Bar Bar Cookies in the pan on a metal rack. Feel the bottom
of the pan. When you can comfortably place your hand against the bottom and
it's not too
hot to hold, grasp the foil and lift the bars out of the pan. Cut them into
brownie-sized pieces while they're still warm.
Place the squares on a plate and serve. Everyone will love these a bit warm
from the oven, but they'll also love them cold.
-=-=-=-=-=-=-=-=-=-=-=-
