Ah, yet another occasion to bake and bring goodies! Fantastic. This time I was baking for a dear friend of mine who just moved into a fabulous new home. I’m always sort of stumped when it comes to what to get the folks who you are pretty sure don’t really need anything, so I usually end up leaning toward something small and thoughtful, and always include some sort of goodies. I think a gift that shows some heart (nothing against the generic Pottery Barn new home gifts, as they certainly all have a place too!) and some thought means a whole lot more.
So along with a darling little cast leaf salt dish, I honed in on her love for chocolate and was inspired by these Kitchen Sink Buttercrunch Bars, originally from Lisa Yockelson’s Baking By Flavor, by way of tea spot. These were delicious, chocolatey, cruchy and just downright yummy and repeat-worthy. Definitely let them cool before cutting – otherwise they get a little messy!
Kitchen Sink Buttercrunch Bars
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 stick (8 tablespoons) unsalted butter, melted and cooled
3/4 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 packages (1.4 ounces each) Heath bars, chopped into 1/2-inch pieces
3/4 cup coarsely chopped almonds, toasted
3/4 cup semisweet chocolate chunks
1. Heat oven to 350°. Line 9 x 9-inch baking pan with nonstick foil, or grease and flour lightly.
2. In medium-sized bowl, sift together flour, baking soda, salt and nutmeg. In another medium-sized bowl, mix together melted butter and both sugars with a wooden spoon. Mix in egg and vanilla and almond extracts until blended. Add in flour mixture and stir until just combined. Stir in Heath bar pieces, almonds and chocolate chips; batter will be dense. Scrape into baking pan, spreading evenly.
3. Bake 25 minutes or until set. Transfer pan to a cooling rack; let cool for 30 minutes, then cut into bars. Let cool completely, in pan, before recutting and serving.