July 3, 2015

Firecracker Chocolate Cookie Bars

Perfect for the Fourth of July holiday or to bake with kids, these Firecracker Chocolate Cookies Bars are a blast!

Oatmeal, nuts and milk chocolate toffee bits take the chocolate chip cookie for a spin. You sprinkle chopped pop rock chocolate on top. Yes! Chocolate that crackles in your mouth.

In their previous version these sweet treats were Cookie Cups from Kristin Sowell who competed with them at the San Diego County Fair, placing third.

She says they’re inspired by the famous Neiman Marcus Chocolate Chip Cookie.

We did a thumbprint version of Kristin’s recipe and also adapted them as a cookie bar. (Recipe below.) Enjoy!

-Cyndi

 

Firecracker Chocolate Cookie Cups

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups Gold Medal Flour

1 cups finely blended oatmeal

3/4 cups finely chopped pecans

1/2 cup milk chocolate toffee bits

2 (2.8 oz) pop rock chocolate bars, loosely chopped

Preheat oven to 350 degrees F. Blend butter with sugars. Add egg and vanilla. In separate bowl, combine salt, baking powder, baking soda, flour, oatmeal and walnuts. Slowly add to butter mixture, mixing well in between. Stir in milk chocolate toffee bits. Press into 9×13-inch pan lined with parchment paper (for easy removal). Bake 25-30 minutes or until slightly golden around edges. Remove from oven. Cool at least 15 minutes. While bars are still slightly warm, sprinkle with pop rock chocolate. Makes 18 cookie bars.

-Recipe (adapted) from Kristin Sowell, 2014 San Diego County Fair, Gold Medal Flour Cookie Contest