Crunch Bars

I found this recipe in Bon Appetit - they were perfect for handing out at work over the holidays.  I used sea salt and peanut butter chips as my toppings and everyone seemed to love these. The chocolate and salt mixed with the crunchy, almost toffee-like bottom is a delicious combo.

 

Cookie Base

1 cup (2 sticks) unsalted butter, room temperature, plus more for dish

1/2 cup (packed) light brown sugar

1/2 tsp fine sea salt

1/4 cup sugar

1 1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

 

Topping

6 oz semisweet or bittersweet chocolate or high-quality milk chocolate, finely chopped

1-1 1/2cupsassorted toppings, such as cocoa nibs, crushed candy, toasted chopped almonds and pistachios, lightly toasted coconut or Flaky sea salt (such as Maldon)_______________________

Cookie Base

Arrange a rack in middle of oven; preheat to 375°. Line the bottom and sides of a 13x9x2 inches metal or glass baking dish with foil, allowing 2 inches overhang on either side; butter foil in dish.

 

Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. Add both sugars and salt; continue to beat until mixture is light and creamy, about 3 minutes longer. Beat in vanilla, then slowly mix in flour, beating until entirely incorporated (dough will be wet and sticky).

Scrape dough into prepared dish. Using your fingertips, spread into a thin, even layer. 

Bake cookie base until it is golden brown and has begun to puff and crack, about 22 minutes. DO AHEAD: Base can be made 2 days ahead. Let cool completely and store airtight at room temperature.

 

Topping

Preheat oven to 375°. Scatter chopped chocolate evenly over cookie base and bake just until chocolate is soft and has begun to melt, about 2 minutes. Immediately spread chocolate in an even layer over base.

 

Scatter toppings over warm chocolate; lightly but firmly press into chocolate. Sprinkle with salt. Let cool in dish on a wire rack for 15 minutes. Using foil overhang, lift cookie from dish. Place on rack; let cool until chocolate is set, about 2 hours.

 

Carefully remove foil from cookie and slide onto a cutting board. Cut into bars. DO AHEAD: Crunch Bars can be made 5 days ahead. Store airtight at room temperature.