This week, we’re sharing our cake-spiration ideas for Cookie Bars!
They’re quick: prep time is 10 minutes, cook time only 20 minutes and they serve up to 16 people! 🍪
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Ingredients
- 275 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 1 tbsp Cornflour
- 115 g Unsalted Butter
- 55 g Granulated Sugar
- 135g Light Brown Sugar
- 1 Medium Egg
- 1 tsp Vanilla
- 250 g Cadbury’s caramel Chocolate (chopped)
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Instructions
- Preheat your oven to 190C/170C fan, and line a 9x9inch square tin with parchment paper, and leave to the side for now.
- Whisk together the Plain Flour, Bicarbonate of Soda, Salt and Cornflour together in a bowl and leave to the side for now.
- Melt the Unsalted Butter till liquid, and add to a bowl. Add in the Light Brown Sugar and Granulated Sugar and whisk the mixture together for two minutes by an electric whisk, 3 minutes by hand.
- Add in the Egg and Vanilla and whisk again till they’re combined in.
- Add in the mixed together Dry Ingredients and mix until a really thick cookie dough is formed.
- Add in the chopped Chocolate and fold through. Reserve some of the Chocolate for the top of the Cookie Bars.
- Push the mixture into the 9x9inch Tin, and add on the last few bits of Caramel chocolate Goodness.
- Bake the Cookie Bars in the oven for 17-22 minutes. I usually do 19 minutes so they stay reasonably gooey.
- Once baked, leave in the tin for 10 minutes to cool a bit, and then remove and cool fully on the wire rack. Enjoy!
If you wanted to make these into a chocolate cookie dough, rather than a ‘plain’ one, you can add in 25g of cocoa powder, but take out 50g of the plain flour. The cocoa powder dries the cookie dough out more in comparison to the flour, so you’d have a smidge less dry ingredients. If you wanted to make these into actual cookies, you’d have to add in 50g more flour, so that they don’t spread too much! 🍪