[Festive] NZ Choc-Chip Cookie Bar
with Peanut Butter Caramel Drizzle | Serves 8+
- Milk
- Peanuts
- Soy
- Soy
- Sesame
- Almond
- Cashew
- Fish
- Eggs
- Wheat
- Gluten
- May contain traces of allergens
- Brazil nut
- Peanuts
- Pecan
- Pistachio
- Pine nut
- Macadamia
- Hazelnut
- Walnut
Ingredients
1 packet
Caramel Sauce
(Contains: Milk; May be present: Soy, Sesame, Almond, Cashew, Fish, Eggs, Wheat, Gluten)
1 packet
Cookie Bar Mix
1 packet
Peanut Nutter
(Contains: Peanuts; May be present: Sesame, Almond, Cashew, Brazil nut)
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy; May be present: Sesame, Almond, Cashew, Wheat, Gluten, Brazil nut, Peanuts, Pecan, Pistachio, Pine nut, Macadamia, Hazelnut, Walnut)
Nutrition Values
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. • In a small saucepan, melt butter over medium-high heat until beginning to brown, 2-3 minutes. Set aside until cooled slightly, 5 minutes.
• While the butter is cooling, grease and line the baking tin with baking paper. • In a medium bowl, combine cookie bar mix and dark chocolate chips, stirring, until dark chocolate chips are well coated.
• Add eggs and browned butter and stir to combine. • Transfer cookie bar batter to the prepared baking tin and spread evenly using a spatula.
• Bake until just firm to touch, 25-28 minutes. Leave to cool in tin for 15 minutes. TIP: To check if the cookie bar is done, stick a toothpick or skewer in the centre. It should come out clean.
• While the cookie bar is cooling, add caramel sauce, peanut butter and a pinch of salt to a small bowl. Whisk until well combined.
• Slice choc-chip cookie bar into squares. • Serve warm cookie bars with peanut butter caramel drizzle. Enjoy! TIP: This drizzle is very sweet, add as little or as much as you like!
