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Maple Chocolate Chip Cookie Blondie Bars


These maple chocolate chip cookie blondies are the right dessert for a crowd. They’re made with the nice stuff- butter, flour, brown sugar, and a bit maple syrup!

blondie bars in baking dish.

Chocolate Chip Cookie Bars Meets Maple Blondies!

When you may’t decipher if it’s a cookie bar or a blondie bar, you simply fuse them collectively into one! Introducing –> Maple Chocolate Chip Cookie Blondie Bars, the love baby of a cookie bar and a blondie.

We’re enormous dessert followers right here at Match Foodie Finds and generally they need to be made with the great things:

These bars are a spin-off of my mother’s well-known cookie bars, however I in fact made them a bit extra Match Foodie, however eradicating some sugar and swapping it with maple syrup for that heat, wealthy taste.

Why you’ll adore it!

Serves a crowd

Candy and chocolatey

Simple to make

mixing batter in bowl.

Featured Elements

  • Flour: flour is the primary ingredient on this recipe. We haven’t examined it with something apart from all-purpose as a result of that’s how my mother makes them.
  • Butter: butter is used because the fats and actually provides that yummy cookie bar taste.
  • Brown sugar: mild brown sugar is what makes these extra of a blondie.
  • Chocolate chips: what would a cookie blondie bar be with out chocolate chips?
  • Maple syrup: I subbed out a full cup of brown sugar and used 1/2 cup of maple syrup from my mother’s authentic recipe to offer them a hotter taste and fewer sugar.
  • Eggs: eggs are used to bind all substances collectively.
mixing bowl with batter in it.

Easy Directions

  1. Combine dry: mix, flour baking powder, and salt in a medium bowl.
  2. Cream butter and sugar: use a stand mixer to cream the butter and brown sugar. Then, add maple syrup and vanilla and blend once more. Slowly add the eggs and blend.
  3. Mix: add the dry substances into the moist and blend till mixed. Lastly, add in chocolate chips.
  4. Switch and Bake: switch the batter right into a greased 9×12-inch pan and bake at 350ºF for 20-25 minutes or till the highest begins to brown.
  5. Cool and Slice: let blondie bars cool fully earlier than slicing into diamond shapes and serving.
batter in bowl.
bars in dish.

Storage

Retailer blondie bars in an hermetic container for as much as 3-5 days. For greatest outcomes, retailer them within the fridge.

To freeze: slice bars after which separate them out onto a baking sheet so that they aren’t touching. Freeze for Half-hour. As soon as they’re partially frozen, switch them into an hermetic container or gallon-size plastic bag and freeze for as much as 3 months.

Elements

Dry Elements

  • 2.75 cups all-purpose flour spooned and leveled
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup mild brown sugar packed
  • 1.5 cup semi-sweet chocolate chips

Moist Elements

  • 2/3 cup unsalted butter melted (11 tablespoons)
  • 1/2 cup maple syrup
  • 3 giant eggs
  • 1 teaspoon vanilla extract

Directions 

  • Preheat the oven to 350ºF and spray a 9×13-inch baking pan with cooking spray or line the pan with parchment paper. Put aside.

  • Add the flour, baking powder, and salt to a mixing bowl and whisk the substances collectively.

  • In a separate giant mixing bowl, cream the brown sugar and butter along with an electrical mixer or hand mixer on medium velocity till mild and fluffy.

  • Drizzle the maple syrup and vanilla into the creamed combination and blend on low velocity till mixed.

  • Add eggs into the blending bowl till all of the eggs are included.

  • Slowly add the dry substances to the moist substances till mixed.

  • Fold the chocolate chips into the dough after which switch the dough to the 9×13-inch pan and unfold the dough out with a spatula till evenly distributed.

  • Bake the bars 350ºF for 20-25 minutes or till barely golden brown.

  • Take away from the oven and let the bars cool for 20-Half-hour earlier than slicing into them.

Vitamin info

Energy: 179kcal Carbohydrates: 24g Protein: 2g Fats: 8g Fiber: 1g Sugar: 14g

Pictures: photographs taken on this submit are by Ashley McGlaughlin from The Edible Perspective.



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