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Christmas Cookie Recipe: How To Make Caramelized Crispy Bar Cookies

11/12/2014 11:48 EST | Updated 01/12/2015 05:59 EST
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This Oct. 6, 2014 photo shows caramelized crispy bar cookies in Concord, N.H. When it comes to holiday cookies, everything depends on the recipe and a few simple techniques. (AP Photo/Matthew Mead)
So what would you do with 100 Grand?

Obviously, the only appropriate answer is to eat it. But if you don't have one of those bars of chocolate, caramel and puffed-crisped rice handy, we've got you covered. These bar-style cookies capture everything we love about 100 Grand bars in a home-baked treat.

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CARAMELIZED CRISPY BAR COOKIES

Start to finish: 45 minutes, plus cooling

Servings: 24

For the cookies:

3/4 cup (1 1/2 sticks) unsalted butter

1/2 cup packed brown sugar

2 tablespoons cocoa powder

1/4 teaspoon kosher salt

1 egg

1 1/2 cups all-purpose flour

For the topping:

1/2 cup corn syrup

1/4 cup (1/2 stick) unsalted butter

1 cup packed brown sugar

2 cups crisp rice cereal

Heat the oven to 350 F. Coat a 9-by-9-inch baking pan with cooking spray.

In a medium bowl, use an electric mixer to beat together the butter, brown sugar, cocoa powder and salt. Add the egg and mix until combined. Add in the flour and mix until a soft dough forms. Press the dough evenly into the bottom of the prepared pan. Bake for 25 to 30 minutes, or until browned and no longer glossy.

Meanwhile, prepare the topping. In a medium saucepan over medium-high heat, melt together the corn syrup, butter and brown sugar. Bring to a boil and cook for 2 minutes. Remove the pan from the heat and stir in the rice cereal. Gently spread the rice cereal mixture over the cooked crust, then allow to cool in the pan. Cut into small bars. Once cooled and cut, store in an airtight container at room temperature for up to a week.

Nutrition information per serving: 180 calories; 70 calories from fat (39 per cent of total calories); 8 g fat (5 g saturated; 0 g trans fats); 30 mg cholesterol; 27 g carbohydrate; 0 g fiber; 19 g sugar; 1 g protein; 50 mg sodium.


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