Oh. Em. Geeeeeeeeeeee.
Yep. Let’s just say these babies didn’t last long around here. My husband has already asked me to make them again. My son spied the tupperware container holding the last few (less than 48 hours after I made them) and declared “Oh, dose (those) are dewicious (delicious)!”
I found this bar recipe on Picky Palate a couple weeks ago and they had been on my mind ever since. Once I got my hands on some malt powder I couldn’t hold back any longer. The only change I made to the recipe was to make it egg-free for our allergy needs, which you’ll see reflected below. If your family doesn’t need to be egg-free, by all means, egg it up! Or something like that.
Vanilla Malted Chocolate Chip Cookie Bars (by Picky Palate)
2 sticks (1 cup) unsalted butter, softened (for dairy free, use earth balance or another butter alternative)
1 cup packed light brown sugar
1/2 cup sugar
1 Tbls egg replacer (Ener G) mixed with 4 Tbls warm water (or 2 eggs if you can use eggs)
1 Tbls pure vanilla extract
2 1/2 cups flour
1/2 cup malt powder
1 tsp baking soda
1 tsp salt
10 oz chocolate chunks (oh darn…I could only find an 11.5 oz bag…guess where the extra ounce & a half went)
1 cup chocolate chips (yep…more chocolate)
If you’re dairy free, try Enjoy Life chocolate chips and chunks! They are so delicious!
Cream together butter and sugars. Add pre-mixed egg replacer (or eggs) and vanilla.
Mix in flour, baking soda, malt powder, and salt until well combined.
Stir in chocolate chunks and chips. Whoa buddy.
Line 2 8×8 pans with parchment paper and press cookie dough into each pan.
Bake in a 350 degree oven for 30-35 minutes. Allow to cool for about an hour.
Lift out of the pan and cut into squares. I got a dozen good-sized bars out of each pan.
Sit back and enjoy these absolutely perfect baked treats. It doesn’t get much better than this. 😉