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#NYTIMES RECIPES BAR COOKIES CRACKER#

Bake until toppings are evenly golden brown, about 25 to 30 minutes.

Then sprinkle the remaining chocolate and nuts evenly over the top. Sprinkle the coconut on in an even layer. Sprinkle half the chocolate and half the pecans evenly over the surface.

Pour the sweetened condensed milk evenly over the crust and spread it out into an even layer.

Bake the crust until it is set and dry, about 15 minutes. Crumble the mixture to divide it evenly across the bottom of the pan, then use your fingers to spread it out into an even layer, lightly pressing it into the pan.

#NYTIMES RECIPES BAR COOKIES CRACKER#

Tip the graham cracker mixture out into the prepared pan.

While machine is running, add butter and egg and process until the crumbs are completely moistened and large clumps have formed. (You should have about 2 3/4 cups.) Add brown sugar, baking powder and salt and pulse to combine.

In a food processor, process the graham crackers until finely ground.

Line it with parchment, leaving a 2-inch overhang on two sides.

2 cups/114 grams unsweetened flaked coconut.

8 ounces/227 grams chopped bittersweet chocolate (1 1/2 cups).

1 14-ounce/397 gram can sweetened condensed milk.

¼ cup/50 grams packed light or dark brown sugar.

6 tablespoons/85 grams unsalted butter, melted and cooled slightly, more for greasing the pan.

Step 5 Using a spatula, spread the frosting on top, then decorate with sprinkles, if using.

Add more milk if needed to thin out the mixture. Next, add 1 tablespoon milk (or cream), the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add 1 cup confectioners’ sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners’ sugar. Beat on medium speed until creamy, about 1 minute.

Step 4 For the frosting: Place the butter in the bowl of the kitchen mixer, fitted with the paddle attachment.

When cooled, remove the bars from the pan using the overhanging parchment paper. The bars should be moist, and slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack.

Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. Step 3 Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer.Gradually add the flour mixture, mixing on low speed just until blended.

Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat on low speed until well combined. Add the granulated sugar and beat until smooth, about 1 minute. In a large bowl with an electric mixer, fitted with the paddle attachment, add the butter and cream cheese and beat on medium speed until well blended, about 1 minute. Step 2 For the bars: In a medium bowl, add the flour and salt, whisk blend.Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches. Step 1 Preheat the oven to 350 degrees F.These bars are so easy you will absolutely want to make them again for all those warm-weather holidays headed our way, from Memorial Day to the Fourth of July, these bars may just become your new go-to. Now, a tip, once you make these outrageously delicious cookie bars, be sure to save the recipe. But once hot, glass retains heat for such a long time it can actully result in uneven baking. And because glass is an insulator, it’s actually slow to heat. And the truth is, yes, it does. Aluminum is a very good heat conductor, which means baked goods will brown evenly. Glass bakeware, in comparison, is both heavier than aluminum and more expensive. Many people ask if the material of the baking pan matters or not when baking something like a cookie bar. Topped with a pale pink frosting, festive heart shaped sprinkles and you have the perfect treat for your someone special. This fool-proof recipe channels everything there is to love about a wonderful sugar cookie but brings them to you in the form of a bar cookie. I have modified the Times recipe slightly, but the original one can be seen here. But in all honesty, I was a fan from day one. This recipe is from The New York Times, who actually adapted these heavenly cookies from “ American Girl Cookies“. These frosted sugar cookie bars are just delightful, but I did not invent them. I decorated these bars to the max with pink and white sprinkles in honor of Valentine’s Day, but these bars are what I like to call, “ holiday adaptable“. With a dense, yet incredibly soft center, and a fluffy whipped frosting, these bars are truly addictive. I am all about a soft pillowy cookie, so it is no surprise that I had to make ( and can’t seem to stop making), these frosted sugar cookie bars. By Andrea Potischman | Updated on February 8, 2023