Ever go into your pantry and find yourself looking at odd measurements of leftover ingredients? This recipe is perfect because you can put anything in it; any kind of nuts, raisins, chocolate chips, peanut butter chips, butterscotch chips, and even caramel pieces. Use your imagination.
For this recipe I literally used up random leftovers that I had taking up space in my pantry. So not only did I clean out some cabinet space I also got a whole pan of awesomeness to boot.
Sigh. It was liberating.
A Little Bit of Everything Cookie Bars
3/4 cup butter, softened
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup organic sugar
1 tsp vanilla
1 tsp sea salt
3/4 cup unbleached flour
3/4 cup whole wheat flour
1 tsp baking soda
3 cups quick oats
3/4 cup pretzel bits
1/2 cup white chocolate chips
1/2 cup semi-sweet or dark chips
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup pomegranate infused dried cranberries
1/2 cup mini malt ball Easter eggs*, if desired
1. Preheat oven to 350* and lightly grease a 9×13 baking pan with cooking spray.
2. Into mixture put butter, sugars, egg, and vanilla. Mix until creamy.
3. In separate bowl combine flour, salt, and baking soda. Stir in oats.
4. Pour flour and oat mixture into the mixer with the butter and sugar mixture. Mix well.
5. Add in pretzels, chips, nuts, fruit, coconut, etc. *Except for the malt balls or any other candy/decoration. You may need to dig in with your hands at this point to really mix everything together.
6. Spread it out evenly into the prepared 9×13 pan and then push the malt eggs into the top randomly. This part is completely optional. You may want to use M&M’s or some other holiday candies for a different occasion.
7. Bake for 25 minutes. Let cool before cutting into bars.