Loaded Christmas Cookie Bars

• จำนวนที่เสิร์ฟ: 24 servings
• เวลาทำ: 25 minutes
• เวลารวม: 55 minutes

ส่วนผสม

2 ½ cups (286 grams) all-purpose flour,

1 teaspoon baking powder (-1/8 tsp for high altitude)

¼ teaspoon baking soda

¾ teaspoon fine sea salt

1 stick (113 grams) unsalted butter, (at cool room temperature)

1 cup (270 grams) creamy peanut butter

1 cup (200 grams) packed light brown sugar

3/4 cup (150 grams) granulated sugar

2 large eggs, (at room temperature)

1 ½ tablespoons vanilla extract

1 tablespoon milk (+ 1 tablespoon for high altitude)

1 cup (170 grams) peanut butter chips

1 cup (185 grams) holiday Peanut Butter M&Ms + heavy ⅓ cup (70 grams),

1 cup (170 grams) semisweet chocolate chips + ⅛ cup (21 grams), (to decorate)

Flaky sea salt, for topping, (optional)

วิธีทำ

Preheat oven to 350°F.

Line a 9×13 metal baking pan with parchment paper. Spray sides and bottom of pan generously with cooking spray. Set aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until very well combined, about 2 minutes.

Scrape down the sides and bottom of the bowl. Add the eggs, vanilla, and milk, and beat until combined.

On low speed, gradually add the flour mixture and beat until just combined. The dough will be thick.

Add the peanut butter chips, M&Ms, and chocolate chips and mix until just combined. You may need to do this by hand with a spatula if your mixer isn’t strong enough.

Remove the dough to the prepared pan, pressing into the pan evenly.

Sprinkle with the reserved M&Ms and chocolate chips.

Bake for about 30 minutes, or until the center is golden brown and just slightly jiggly.

Sprinkle with flaky sea salt.

Place pan on a wire rack and let cool completely before cutting into squares and serving. Store bars in an airtight container at room temperature for up to 5 days.

หมายเหตุ

For gluten free: reduce butter to 80 g, add 1/2+1/8 teaspoons xanthan gum, use 286 g Kats blend flour(143 g tapioca, 71 g millet, 72 g buckwheat). Let sit in pan 10-15 minutes before baking.

Preheat to 365 for high altitude but and cook 25-30 minutes. Don’t overcook.

Don’t use a glass pan!