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Choc-Chip Cookie Bar

Choc-Chip Cookie Bar

with Peanut Butter Caramel Drizzle | Serves 4+

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Trust us when we say, this cookie bar is the bee’s knees of scrumptious desserts. Like your favourite blonde brownie and cookie merged together, these fudgey delights are studded with dark chocolate chips and finished off with a decadent gooey peanut caramel drizzled all over. Proceed with caution – these bad boys are addictive!

Allergens:MilkSoyEggsPeanutsGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

dark chocolate chips

(ContainsMilk, SoyMay be presentGluten, Peanuts, Tree Nuts, Sesame)

1 packet

caramel sauce

(ContainsMilk)

1 packet

peanut butter

(ContainsPeanuts)

1 packet

blondie mix

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Sulphites, Soy)

Not included in your delivery

150 g

butter

(ContainsMilk)

2

egg

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1940 kJ
Fat22.9 g
of which saturates13.3 g
Carbohydrate57.6 g
of which sugars38.2 g
Protein6.2 g
Sodium471 mg
Utensils
Utensilsarrow down iconarrow down icon
Small Pan
Baking Paper
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 180°C/160°C fan-forced. In a small saucepan, melt the butter over a medium-high heat, until beginning to brown, 2-3 minutes. Set aside until cooled slightly, 5 minutes.

2

While the butter is cooling, grease and line the baking tin with baking paper. In a medium bowl, add the blondie mix and dark chocolate chips. Stir until the dark chocolate chips are well coated. Add the eggs and browned butter and stir to combine.

3

Transfer the blondie batter to the prepared baking tin and evenly with the a spatula. Bake until just firm to the touch, 25-28 minutes. Cool in the tin for 15 minutes. While the cookie bar is cooling, add the caramel sauce, peanut butter and a pinch of salt to a small bowl. Whisk with a fork until well combined.

TIP: To check if the cookie bar is done, stick a toothpick or skewer in the centre. It should come out clean.

4

Slice the choc-chip cookie bar into 9 squares. Serve the warm cookie bars with a drizzle of the peanut butter caramel sauce.

TIP: This sauce is very sweet, add as little or as much as you like!