Yields:
24 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
30 Mins
Total Time:
40 Mins
Chocolate chip bars likely emerged as a variation of the chocolate chip cookie, offering a new way to enjoy the delicious combination of chocolate and a buttery cookie base. The creation of chocolate chip cookies is credited to Ruth Wakefield, the owner of the Toll House Inn in Massachusetts. She added chopped chocolate pieces to her cookie dough, expecting them to melt and create chocolate cookies. Instead, the chocolate maintained its shape, resulting in the first chocolate chip cookies.
For me, chocolate chip bars are the ultimate snack and dessert choice. I can cut them into small, bite-sized pieces to satisfy my chocolate cravings without feeling guilty about overindulging. Their chewy and moist texture makes them a delightful treat to enjoy any time of day.
Chocolate chip bars are also conveniently portable, fitting perfectly in my lunch bag for a midday snack. Their shareable nature makes them an ideal accompaniment to a cup of tea or coffee when catching up with friends, allowing everyone to indulge in a delicious treat together.
Ingredients
Adjust Servings
Instructions
- Preheat oven to 350F. Melt butter in a saucepan. Remove from heat and add brown sugar, stirring until combined. Mix in salt and vanilla. Allow to cool for 5 minutes. Beat in eggs, one at a time. Scrape bowl and give a final brief beat.
- Add flour and baking powder to the bowl, stirring until just combined. Be careful not to overmix, as this can result in tough bars. Fold in your desired mix-ins, such as chocolate chips, nuts, or dried fruit. This is the fun part, where you can customize the bars to your taste preferences!
- Grease a 9×13 inch (ca. 33 cm) baking pan with butter to prevent sticking and ensure easy removal of the bars. Using a spatula or spoon, scoop the batter into the prepared pan, taking care to distribute it evenly across the pan. Bake bars for 30 min. until their top is shiny and golden. Let them cool completely before cutting.