Candy Cupboard Cookie Bars

Candy Cupboard Cookie Bars. For this recipe, I literally used all the bits and pieces of leftover chips,  dried cherries, toasted coconut and toffee bits in my cupboard. I always say that my best recipes are the ones that are spontaneous. Take a basic cookie formula and just start adding in some bits and pieces of leftovers to create a delicious treat. And with the added unsalted butter from Cabot, these cookies were a big hit with my husband and his co-workers. Recipes such as this challenge your creativity in the kitchen, something that I really enjoy. 

Candy Cupboard Cookie Bars

Ingredients
2 1/2 cups flour, sifted
1 teaspoon baking soda
1/2 tablespoon espresso powder
1 cup Cabot unsalted butter, room temperature
1/2 cup sugar
3/4 cup light brown sugar
1 teaspoon salt
2 teaspoons vanilla bean paste
2 large eggs
Add-Ins
1/2 cup dark chocolate chips
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup dried cherries
1/3 cup toasted coconut
1/3 cup mini dark choc. chips
1/4 cup toffee bits
turbinado sugar

Tips~An empty baking pan pressed up against the parchment paper will help keep the dough in place while baking.

Directions

1. In a  bowl, sift the dry ingredients, flour, baking soda and espresso powder. Set aside. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Spray or grease with butter or oil, set aside.

2. Cream the butter with both white and brown sugar for 2 to 3 minutes. Mix in the salt, vanilla and one egg at a time.

3. Gradully add the flour mixture into the wet ingredients. Fold in chips, cherries, coconut and toffee bits.

4. Spread  the cookie dough onto a lined baking sheet, and form an 11X9 rectangle. Push down and up against the edges making sure the dough stays on the parchment paper. If the baking sheet has room to spare, use a smaller baking dish pressed up against parchment paper to hold it’s shape during baking. Sprinkle some turbinado sugar over the top.  Bake at 350 for 23 to 25 minutes.

5. Remove from oven and let cool before slicing into 24 cookie bars. Store in an airtight container for 3 to 4 days.

Tips~ You could use a baking dish as well. Just make sure the dough is no more than an inch thick before baking.