Potato Chip Cookie Bars
By now, we all know that I'm a sucker for salty sweet. It's just SO good. And although I'm pushing thirty-six trips around the Sun, sometimes my taste buds like to act as if they're sixteen and raid the junk food aisle. Fun fact- one of my favorite books as a child was "The Berenstain Bears and Too Much Junk Food." I vividly remember reading the book over and over again just to drool over the illustrations of junk food- my mom was/is a celery-and-carrot-sticks-for-a-snack kinda lady. Anyhow, so I had a craving the other day and these bad boys came alive. They are dense, they are rich, they are indulgent. They are not for the faint of heart and they are not for your fancy dinner party. Enjoy. And you're welcome and also, I'm sorry.
Potato Chip Cookie Bars
Bowl #1- LB (large bowl!) or
BSM (bowl of a standing mixer!)
150 grams butter, softened
300 grams light brown sugar
150 grams granulated sugar
Bowl #2- SB (small bowl!)
3 whole eggs
2 teaspoons vanilla extract
1 teaspoon butter extract, optional but awesome
Bowl #3- MB (medium bowl!)
325 grams bread flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons dry milk powder
Bowl #4- MB (medium bowl!)
200 grams peanut butter chips
200 grams milk chocolate chips
Hanging out on the sidelines:
Bag of plain potato chips, wavy are best to maintain texture and crunch while baking
Preheat your oven to 350 degrees. Prepare two eight-inch cake pans by spraying lightly with nonstick spray.
In your first bowl, cream together the butter and sugars for five minutes.
Add your second bowl to the first bowl and continue to cream together for an additional three minutes or so.
Whisk together the dry ingredients in your third bowl and add into the first bowl. Mix until just combined but the ingredients are evenly distributed.
Stir in the fourth bowl of peanut butter and milk chocolate chips.
Divide the dough in half and scrape into the prepared cake pans. Smooth over with your spatula to make sure the dough is evenly spread. Crush up the potato chips, but not too, too small, and scatter over the two pans. I found that about one cup of crushed potato chips is perfect.
Bake until the edges are nicely browned. The center may still have some jiggle to it and that's alright. For me, this was roughly 50 minutes. Let cool.
Cut as desired but I really like to cut these into little wedges. Cut as large as you like because you deserve it, my friend.