This Saturday we are getting together with old friends. Our BFFs. Our Besties for life. ❤️. These friends have tasted many upon many of our Saturday sweet cheat treats. Today we decided to surprise them with a new recipe. Symphony Cookie Bars. We’ve used Symphony candy bars in brownies and cookies but never as a chocolate topping. Yumminess!!! Old friends and new treats. Saturday couldn’t get much better than that!
Symphony Cookie Bars
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1½ cups light brown sugar
2 eggs whites
4 teaspoons vanilla extract
2 (7 oz) Symphony Bars, broken into small pieces
1 cup Heath Bits
1. Preheat oven to 350 degrees F. Line a 9×13-inch baking with foil, allowing overhang on all edges. Spray the foil-lined pan with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, whisk the melted butter and brown sugar together until combined. Add the eggs whites and vanilla. Mix well. Stir the dry ingredients into the butter mixture until just combined, but not overmix. Pour the batter into prepared pan, smooth evenly with a rubber spatula.
4. Bake until the top is shiny and light golden brown, 22 to 25 minutes; do not overbake. Immediately after removing from the oven, sprinkle with broken up Symphony bars all over the surface and let sit for 1 minute. Using a spatula, begin to spread the chocolate. Once all of the chocolate has melted, smooth into an even layer.
5. Cool on a wire rack. Refrigerate for 15 to 30 minutes to allow it to firm up. Remove the bars from the pan an cut into squares.
*recipe inspired by Brown Eyed Baker