Sweet And Salty Chocolate Crunch Bars

• 1 cup Unsalted Butter, At Room Temperature
• 1 cup Granulated Sugar
• 2/3 cups Packed Brown Sugar
• 1 teaspoon Kosher Salt
• 1 Large Egg
• 1/2 teaspoons Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 cups Chopped Semi-sweet Chocolate
• 3 cups Assorted Crunchy Toppings (My Favorite Combination Is 1/3 Marshmallows With 2/3 Sweet And Salty Kettle Chips)

1. Preheat oven to 375u0b0F. Line a 9 x 13 inch baking pan with foil (enough to go up the sides) then spray the foil with cooking spray.
2. In the bowl of an electric mixer, beat butter until smooth and creamy. Add the sugars and salt and beat until well incorporated. Beat in the egg and vanilla extract until smooth.
3. With the mixer on low speed, slowly add the flour, baking powder, and baking soda, stirring until incorporated. The mixture will be thick.
4. Scoop the mixture into the prepared pan and use your fingers to press it into an even layer. Bake in the preheated oven for 22 minutes, or until golden, puffed, and slightly cracked.
5. Remove the cookie layer from the oven and immediately spread the chopped chocolate evenly over the top. Return to the oven for 2-3 minutes or until chocolate begins to melt. Remove from the oven and use a spatula to smooth the chocolate over the top.
6. Cover the chocolate with the chips and marshmallows (or other toppings like toasted coconut or chopped nuts, peppermints, or other candies) and gently press them into the chocolate. Allow bars to cool, then use the foil to pull them from the pan. Slice and serve.
7. Recipe adapted from Bon Appetit.

butter, sugar, brown sugar, kosher salt, egg, vanilla, allpurpose, baking powder, ubc, semisweet chocolate, crunchy

Taken from tastykitchen.com/recipes/desserts/sweet-and-salty-chocolate-crunch-bars/ (may not work)