Tuesday, 26 November 2013

Gooey Cookies and Cream Bars

Recipe from Willow Bird Baking

Gooey Cookies and Cream Bars

113g (1/2 cup) butter
124g (1/2 cup + 2tbsp) caster sugar
1 egg
1tsp vanilla extract
208g (1 1/3 cups) plain flour
3/4 cup (around 100g) oreo cookie crumbs
1tsp baking powder
1/4 tsp salt
140g white chocolate bars
191g (1 1/2 cups) marshmallow fluff


1. Preheat the oven to 180◦C/ 350F/ gas mark 4 and line an 8 inch square tin with buttered foil.

2. Cream together the butter and sugar until pale and fluffy, then beat in the egg and vanilla.

3. In a separate bowl, sift together the flour, oreo crumbs, baking powder and salt. Mix the dry ingredients into the butter mixture until just combined.

4. Divide the dough in two and refrigerate half. Press the other half of the dough into the prepared pan. Place the chocolate bars over the dough (break the chocolate to fit if necessary)- there should be a full layer of chocolate of about 1/4 inch thickness. Add the marshmallow fluff to the top and spread evenly over the chocolate. Take the remaining dough from the fridge and place it on top of the marshmallow layer into a thin, even top layer.

5. Bake for 25-30 minutes or until lightly browned. Allow to cool in the pan before transferring to a wire rack to cool completely and slicing into bars. If desired, just before serving, microwave the bars for 25-30 seconds, until the middle is gooey.

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