Chewy Chip Bars
We used to make these bars for our road trips to Lake Tahoe. My brother and I would nibble on them in the back of our red Volvo station wagon as we made our way up and over the pass, with Dad's Crusin' Classics tape on full blast. They're still my go-to recipe for road trips up to the mountains or even down the coast with my girlfriends. These bars are hearty, moist, and creamy with just the right texture, thanks to the oat and coconut combo, and they'll keep you satisfied until your next rest stop. To dress them up a little, slice the bars, wrap them in parchment paper, and tie the package with baker's twine.
Ingredients
1⅓ cups [160g] all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup [110g] unsalted butter, at room temperature
1 cup [200g] firmly packed dark brown sugar
1 large egg
1 tsp vanilla extract
3 tbsp whole milk
3/4 cup [125g] dried cranberries
1 cup [90g] unsweetened shredded coconut
3/4 cup [60g] old-fashioned rolled oats
1½ cup [255g] Guittard Milk Chocolate Baking Chips
Directions
Preheat oven to 350°F / 180°C. Lightly butter a 9"x13"x2" baking pan.
In a small bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, with a hand mixer, beat together the butter and brown sugar on high speed until light and smooth, about 3 minutes. Beat in the egg, vanilla, and milk until smooth. Gradually beat in the flour mixture until combined. Stir in the cranberries, coconut, oats, and chocolate chips until just combined. Spread the dough evenly in the prepared pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover the pan loosely with aluminum foil.
Let cool completely in the pan. When ready to serve, cut into 3" squares. Store in an airtight container at room temperature for up to 1 week.
