Monday, February 09, 2009
Well, my mid-terms are over... but February (the month I have been dreading, in terms of projects and assignments) has only just begun. You know what that means!??! Time to enjoy the carbs :P
The other day I was shopping around Langley and found a cute little place called McFrugal's... I thought to myself, "Man, with a name like that how can an Asian resist :P" So, I stepped in and to my surprise they have some really good-quality stuff there. I was expecting a whole pile of dollar-store-esque products to surround me, but was quite pleased to see that there was very little of that here. What I loved about McFrugal's was that it had a grocery section with a good selection of organic foods, pasta, baked chips, canned vegetables... and tubs of Pecan Cookie Dough! The entire tub of cookie dough was only $2.50 so I had to buy it. I brought it home and immediately began thinking of ways to fancy up this beautiful creation. If I was truly lazy, I would have simply scooped out the dough, placed it on a cookie sheet and made a batch of cookies. But, making cookies from scratch is easy enough (and tastes way better) so I decided that using this cookie dough, I would create the cookie-bar to rule all cookie-bars.
The Ultimate Cookie-bar
- 1/2 tub of cookie dough
- 1/2 cup chocolate chips
- 1/2 cup marshmallows
- 1/4 cup desiccated coconut
- 1 cup Teddy Grahams, crushed
1. Prepare an 8x8 inch square baking pan. Lining it with tin-foil (for easy lifting), greasing it and flouring it.
2. Press the cookie dough into the pan, even it out and make sure that is covers the bottom of the entire pan.
3. Mix together the chocolate chips, marshmallows, coconut, teddy grahams and set aside.
4. Place the pan in a 350F oven (toaster oven) for 10 minutes.
5. Remove the cookie dough from the oven and sprinkle on your chocolate chip mixture, covering the cookie dough evenly.
6. Place tin foil over-top of the pan to prevent the marshmallows from browning, and return the pan to the oven for another 5 minutes.
7. After 5 minutes check the cookie dough for done-ness by pocking the center with a skewer/toothpick. If not fully cooked, continue to cook covered for 5 more minutes.
8. Once the cookie dough is done, remove the tin foil and continue baking until the marshmallows begin to turn golden (but do not burn).
9. Once marshmallows are golden, remove pan from the oven and allow cookie-bar to cool in the pan for 3 minutes.
10. Remove cookie-bar from pan and place on cooling rack. Cool completely before slicing. Slice into 16 bars.
As the title of this post implies, I did end up making this creation with my trusty toaster oven. But... I am very excited to say that my new oven will be arriving sometime tonight! The delivery guys are bringing in the new oven sometime between 5-9pm tonight and I am beyond thrilled. I really hope that they come at 5pm, because I have a lecture tonight from 6-9pm and I don't want to miss watching them install it! Oh, but it doesn't really matter, as long as it all hooks up alright and the oven doesn't explode I'll be happy. And it's just in time for February's Daring Baker's Challenge. I am one happy baker :)