Goodies for a New Home: Kitchen Sink Buttercrunch Bars

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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 IMG_0896inspired 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.

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