Categories: Bars
Ingredients
- 1 cup softened butter
- 3/4 cup white (granulated) sugar
- 1 beaten egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups flour
- 7 Hershey's Milk Chocolate Bars
- 1/4 white (granulated) sugar
Directions
-
Preheat the oven to 350 degrees F.
-
Prepare a 9-inch by 13 inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil lined pan with Pam or other nonstick cooking spray.
-
Mix the butter and sugar together in a bowl. Continue to stir until the mixture is light and creamy.
-
Add the egg, and stir it in thoroughly. Mix in the vanilla extract and the salt.
-
Add the flour in half-cup increments, mixing after each addition. The dough will “ball up” like piecrust, and that’s fine.
-
Pat half of the dough into the botton of your prepared pan. Smooth it out with your fingers.
-
Unwrap the candy bars and place them on top of the dough.
-
Pat the remaining dough on top of the candy bars, distributing it as evenly as you can.
-
Use the back of a table fork to make cross-hatches on the top of the dough, the way you do with a peanut butter cookie. The little grooves the fork makes will hold the sugar.
-
Sprinkel the quarter cup sugar over the top of your plan as evenly as possible.
-
Bake at 350 degrees F. for 25 minutes. The bars should be slightly brown around the edges an still quite white on top.
-
Cool the Candy Bar Bar Cookies in the pan on a metal rack. Feel the bottom of the pan. When you can comfortably place your hand against the bottom and it’s not too hot to hold, grasp the foil and lift the bars out of the pan. Cut them into brownie-sized pieces while they’re still warm (at least 16 pieces).
-
Place the squares on a plate and serve. Everyone will love these a bit warm from the oven, but they’ll also love them cold.