So what would you do with 100 Grand?
Obviously, the only appropriate answer is to eat it. But if you don’t have one of those bars of chocolate, caramel and puffed-crisped rice handy, we’ve got you covered. These bar-style cookies capture everything we love about 100 Grand bars in a home-baked treat.
—
CARAMELIZED CRISPY BAR COOKIES
Start to finish: 45 minutes, plus cooling
Servings: 24
For the cookies:
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup packed brown sugar
- 2 tablespoons cocoa powder
- 1/4 teaspoon kosher salt
- 1 egg
- 1 1/2 cups all-purpose flour
For the topping:
- 1/2 cup corn syrup
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup packed brown sugar
- 2 cups crisp rice cereal
Heat the oven to 350 F. Coat a 9-by-9-inch baking pan with cooking spray.
In a medium bowl, use an electric mixer to beat together the butter, brown sugar, cocoa powder and salt. Add the egg and mix until combined. Add in the flour and mix until a soft dough forms. Press the dough evenly into the bottom of the prepared pan. Bake for 25 to 30 minutes, or until browned and no longer glossy.
Meanwhile, prepare the topping. In a medium saucepan over medium-high heat, melt together the corn syrup, butter and brown sugar. Bring to a boil and cook for 2 minutes. Remove the pan from the heat and stir in the rice cereal. Gently spread the rice cereal mixture over the cooked crust, then allow to cool in the pan. Cut into small bars. Once cooled and cut, store in an airtight container at room temperature for up to a week.
Nutrition information per serving: 180 calories; 70 calories from fat (39 per cent of total calories); 8 g fat (5 g saturated; 0 g trans fats); 30 mg cholesterol; 27 g carbohydrate; 0 g fiber; 19 g sugar; 1 g protein; 50 mg sodium.
Comments