Welcome to the March, Group D, reveal day for Secret Recipe Club! I hope you will take a moment to visit the Secret Recipe Club if you've never heard of it before - it is a wonderful group of bloggers who are given a "secret" assignment of another member's blog each month and our goal is to pick ANYTHING from their blog to make and post about on our designated reveal day! I have been a part of SRC for just over two years now and LOVE the opportunity to get to know another blogger a little better each month by spending time browsing their blog, reading through their recipes and posts, and finding something perfect for my family from what they've shared.
Something I have never, ever done before happened this month.
For the very first time in my Secret Recipe Club history the very first day I visited Asiya's beautiful blog Chocolate and Chillies I ended up picking and making a recipe! Usually I browse, print, browse, think, browse, then cook a recipe or two later in the month from my assigned blog. But the stars aligned. Cookies were requested, I had Chocolate and Chillies opened since I'd just received my assignment, and I thought "I bet I can find a good cookie recipe!" And I did!! If you haven't visited Chocolate and Chillies before make sure to pop over and drool your way through a few recipes like the Zucchini Corn Pancakes, Vietnamese Spring Rolls, Mummy's Indian Spiced Shrimp BBQ'd, Avocado Hummus, and these Banana Oatmeal Pecan Breakfast Bars!
Asiya's blog has a fantastic mix of recipes - there are Indian, Italian, Middle Eastern dishes along with delicious breads, Indian sweets, pies, cookies, etc.
We were very happy with the choice we made in these chocolate chip cookie bars - I added in a handful of toffee chips but otherwise stuck to Asiya's recipe and they were devoured in no time flat. My son really, really enjoyed this recipe - and I love that I finally made a bar version of cookies! Love how easy it was to spread these out, bake them (in ONE BATCH), let them cool, slice and done! Awesome! The flavor and texture is wonderful - super tender, lovely and crisp around the edges, filled with delicious bites of chocolate and toffee. Perfect to enjoy with a glass of milk, pack in a school lunch, serve as an after school treat, or warm and top with vanilla ice cream. Delicious!
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup canola oil
1 cup brown sugar
1/2 cup sugar
1 tsp vanilla extract
1/2 cup chocolate chips
1/4 cup milk chocolate toffee bits (optional)
- Preheat oven to 350 F. Spray a 9x13 pan with baking spray.
- In a medium bowl, mix together flour, baking soda and salt.
- In a large bowl, add the oil and both sugars. Mix well. Add the eggs one at a time, mixing well between each addition. Stir in the vanilla.
- Add the dry ingredients gradually, mixing until combined. Stir in the chocolate chips. Spread the mixture into the prepared pan. The batter will be much thicker than a cake batter and will take a bit of effort to get it spread into all the corners. Bake for 18-22 minutes or until light golden.