Description
These Kitchen Sink Cookie Bars are thick, soft, gooey, and chewy treats packed with a delightful mix of chocolate chips, pretzels, and caramel. Made in one bowl without the need for mixers, this crowd-pleasing recipe combines buttery sweetness with a hint of saltiness for a perfect balance. Baked to golden perfection in a 9×13 inch pan, they’re easy to slice and serve, making them an ideal snack or dessert for any occasion.
Ingredients
Scale
Wet Ingredients
- ¾ cup unsalted butter (1 ½ sticks), melted
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour (add extra ¼ cup if dough is too runny)
Mix-Ins
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips (substitute with M&M’s and add 2 tablespoons inside dough for holiday version)
- ½ cup broken pretzels
- ½ cup chewy caramel pieces (Kraft or Werther’s Soft)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the cookie bars.
- Melt Butter: In a medium microwave-safe bowl, melt ¾ cup unsalted butter for 20-30 seconds until just melted. Allow to cool slightly if hot to prevent cooking the eggs.
- Mix Sugars and Wet Ingredients: Add ¾ cup light brown sugar and ½ cup granulated sugar to the melted butter. Stir with a spatula until combined, avoiding the use of a mixer. Add the whole egg, extra egg yolk, and 2 teaspoons vanilla extract. Mix until fully incorporated.
- Add Leavening and Salt: Stir in 1 teaspoon baking soda, ¼ teaspoon baking powder, and ½ teaspoon salt evenly throughout the mixture.
- Incorporate Flour: Add 2 cups all-purpose flour and mix by hand until the flour is fully absorbed and no dry spots remain.
- Add Mix-Ins: Fold in ½ cup semi-sweet chocolate chips, ½ cup milk chocolate chips, ½ cup broken pretzels, and ½ cup chewy caramel pieces evenly into the dough.
- Prepare Pan and Shape Dough: Grease or line a metal 9×13 inch baking pan with parchment paper. Spread the dough evenly into the pan and smooth the surface. Add extra mix-ins on top for decoration if desired.
- Bake: Bake at 350°F for 16-18 minutes until the edges and top turn lightly golden brown and the center no longer appears wet. Some ovens may require up to 20 minutes.
- Cool and Slice: Remove from oven and cool completely on a cooling rack before slicing into 24 squares for serving.
- Storage: Store covered with plastic wrap or in an airtight container for up to 3 days. For longer storage, freeze to maintain freshness.
Notes
- The bars are thick, soft, gooey, and chewy — perfect for a crowd pleaser.
- This recipe requires only one bowl and no mixers, making it simple and quick to prepare.
- If the dough is too runny, add an additional ¼ cup of flour for better consistency.
- For a holiday twist, swap milk chocolate chips for M&M’s and add 2 tablespoons of M&M’s inside the dough.
- Allow cookie bars to cool completely before cutting to ensure clean slices.
- Store bars in an airtight container for up to 3 days to retain moisture.
- Freeze cookie bars to keep them fresh for longer periods.
Nutrition
- Serving Size: 1 bar (1/24th of recipe)
- Calories: 200 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 23 mg
