NATIONAL COOKIE DAY

NATIONAL COOKIE DAY

YAY!
One of my favourite foods has its own day!
I have been wanting to try this recipe for a couple of reasons
…no baking required…
and
I needed an easy gluten-free-transportable-something-sweet-for-dessert
to take to our winter cabin family get-together
so am subbing the wheat flour with brown rice flour.
Francois subscribes to the
get-the-grandkids-hopped-up-on-sugar-then-send-them-home-plan
so this should fit that criteria perfectly.
SO much sugar!
I would never make these onboard for many reasons
(sailing is its own ‘high’ – no sugar required)
but for those of you who would,
they would make a good addition to your next boaters’ pot luck.
Now I need to package these babies up
and leave them on the doorstep of neighbours and friends so I don’t eat them all…
 
 
Chocolate Chip Cookie Dough Bars
1/2 c. unsalted butter softened
3/4 c. packed light brown sugar
1 tsp. vanilla extract
2 c. brown rice flour
1 (14 oz.) can sweetened condensed milk
2 c. dark chocolate chips
1/2 cup creamy peanut butter
1/2 cup dark chocolate chips
Line an 8×8 inch pan with parchment paper or aluminum foil and set aside.
In a large mixing bowl, mix together butter and brown sugar until it is fluffy about 3 minutes. Add vanilla and beat until combined.
Alternate the flour and the sweetened condensed milk until combined.
Gently fold in chocolate chips.
Press the cookie dough into the bottom of the 8×8 pan.
It will be sticky so lightly flour your hands if needed.
Cover your bars and refrigerate for 3 hours or overnight until firm.
Gently heat the remaining chips and peanut butter until combined.
Pour and spread over the top of the chilled dough and chill at least for 1 hour until firm.
P.S. refrigerating them the required
time is a must
but I just couldn’t wait…
Adapted from The Recipe Critic

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