Nutty Chocolate Chip Cookie Bars
- 8 ounces (2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup golden brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnut pieces
- Chocolate Icing, recipe follows
- 1 to 2 cups mini-marshmallows
- 3/4 cup sweetened coconut flakes, toasted
- 1/2 pound semisweet chocolate, roughly chopped
- 3/4 cup heavy cream
- 3 tablespoons dark corn syrup, plus more to taste
- Preheat the oven to 350 degrees F.
- In a large bowl, beat together the butter, sugar, brown sugar, and vanilla.
- Add the eggs and beat well.
- Add the flour, baking soda, salt, and mix to incorporate.
- Fold in the chocolate chips and walnuts.
- Pour into an ungreased 9 by 13-inch baking dish, spreading the dough into the corners as necessary and bake until puffed and golden brown, 25 to 30 minutes.
- Remove from the oven and cool for 10 minutes in the dish.
- Pour the Chocolate Icing over cooked chocolate chip cookies.
- Sprinkle with marshmallows and coconut and let sit until firm, about 1 hour.
- Cut into squares and serve.
- In a large bowl, place the chocolate and set aside.
- In a small saucepan, whisk together the cream and corn syrup and bring to a boil.
- Pour the cream mixture into the bowl of chocolate and immediately whisk together until smooth.
- Yield: about 4 cups
unsalted butter, sugar, golden brown sugar, vanilla, eggs, flour, baking soda, salt, chocolate chips, chocolate icing, minimarshmallows, coconut flakes, chocolate, heavy cream, corn syrup
Taken from www.foodnetwork.com/recipes/emeril-lagasse/nutty-chocolate-chip-cookie-bars-recipe.html (may not work)