Making cookie bars with chocolate chips Betty Crocker - When Minnesota residents plan church cafes and lunches and dinners with luck, many people are asked to bring in bars. Bars are a staple of the church in Minnesota and there are hundreds of recipes for them. Some bars are almost like cake, while others are crispy and chewy.
Brownies are the most popular bars. They are baked in square moulds for cakes or jelly roll pans. The people of Minnesota make uncooked bars, fruit bars, chip bars and combination bars. Sometimes the cooked bars are cut into shapes with cookie cutters.
Lois Hill, author of "365 Great Cookies You Can Bake", describes bars as "the simplest of cookies". The bars should be cooled before cutting them. To prevent the bars from crumbling, Hill recommends a sharp knife that is often rinsed with cold water.
"Betty Crocker's best cookie recipes" recommends shiny cookie trays instead of dark steel. According to the cookbook, the dark steel trays can cover the underside of the biscuits and the bars. If you bake your bars in a non-stick pan, reduce the temperature by 25 degrees to avoid over browning.
You will get the best results if you bake a batch of bars at a time and do not double the recipe. The bars should be baked on the middle oven rack, one tray at a time. After cutting the bars, they should be stored in an airtight container.
Children will enjoy mixing the dough and spreading it in the pan. (Make sure your hands are clean.) These bars freeze well and you can bake them weeks before. Bars taste better when served slightly warm. Coconut bars with chocolate chip taste very good with cocoa, coffee and ice cream. They make great gifts and always appear in the exchange of cookies, a Minnesota tradition.
Ingredients
1/2 cup of butter, room temperature (or I can not believe it is not butter)
1/3 cup of granulated sugar
1/3 cup of light brown sugar
1 large egg, room temperature
1 teaspoon of coconut flavour (or vanilla extract)
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 cup of precooked flour
1 cup of chocolate chips
1/2 cup coconut flakes
Method
Put buttercream, sugar, brown sugar, egg and vanilla with electric mixer. Combine salt, baking soda, chocolate chips and coconut in a separate bowl. Lower the blender and slowly add the dry ingredients to the cream mixture. Spread the dough in a 13 by the 9-inch jelly pan. Although it looks like the batter will not fill the pan, he will, if he keeps pushing sideways. (If the dough sticks to your hand, moisten it with a little water.) Bake at 375 degrees for 15-20 minutes or until golden brown. Cool on a grid and cut on "fingers". It makes about 3 dozen bars.
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