Categories: bars
Ingredients
- 1 Quick Cookie Bar Crust
- 1/2 cup (1 stick) soft unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 3/4 cup chopped walnuts
- QUICK COOKIE CRUST
- 3/4 cup (1 1/2 sticks) unsalted butter, softened but cool
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/2 cup oats, quick or old-fashioned
- 1 3/4 cups flour
- 1 tablespoon cold water
Directions
-
QUICK COOKIE CRUST
- Heat the oven to 350º, then butter a 13- by 9-inch pan and set it aside.
- Cream the softened butter, sugar, and salt in a large bowl with a wooden spoon. Stir in the oats, then stir in the flour a third at a time, rubbing in the last bit of it by hand to make coarse crumbs. Sprinkle on the water and rub briefly.
- Press the dough into the pan, spreading it evenly into the bottom and very slightly up the sides. Chill the pan for 15 minutes. Then bake the pastry on the center oven rack for 15 minutes. Transfer the crust, in the pan, to a wire rack to cool thoroughly.
-
BARS
- Prepare the Quick Cookie Bar Crust and allow it to cool in the pan.
- Heat the oven to 350º. Cream the butter with an electric mixer, gradually beating in the sugars on medium-high speed. Add the eggs, one at a time, beating well after each.
- Blend in the vanilla extract, flour, and salt, then stir in the chocolate chips and walnuts.
- Scrape the filling into the crust and smooth it with a spoon. Bake the bars on the center oven rack for 30 to 35 minutes. When they’re done, the top of the filling will be golden brown and the filling will be set (note: if you tilt the pan, the bars should not move).
- Transfer the bars, in the pan, to a wire rack to cool thoroughly. Cover and refrigerate the bars for 1 to 2 hours before slicing. Makes up to 24 bars.