Puppy Love Cookie Bars
A rich, thick, and fudgy chocolate crinkle cookie bar loaded with mini m&ms and peanut butter chips. Topped off with a chocolate peanut butter ganache AND actual puppy chow, these Puppy Love Cookie Bars are doggone good.
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Servings: 24 cookie bars
Calories: 122kcal
Ingredients
Chocolate Crinkle Cookie
- 3/4 cup (167g) salted butter, softened
- 3/4 cup (185g) brown sugar
- 1/4 cup (58g) granulated sugar
- 2 eggs
- 1 Tbsp corn syrup
- 1/2 Tbsp vanilla extract
- 1 Tbsp milk
- 2 cups (304g) all-purpose flour
- 1/2 cup (60g) dutch processed cocoa powder
- 1/2 Tbsp corn starch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (200g) mini Valentine m&ms, plus more for topping
- 1 cup (200g) peanut butter chips
- 1/3 cup (35g) powdered sugar
Chocolate Peanut Butter Ganache + Toppings
- 1/2 cup (100g) chocolate chips
- 1/2 cup (100g) peanut butter chips
- 1/3 cup (79ml) heavy cream
- 1 cup puppy chow, store bought or homemade
- Valentine sprinkles
Instructions
- Preheat the oven to 350° F (180° C).
- Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.3/4 cup (167g) salted butter, softened, 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar
- Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.2 eggs, 1 Tbsp corn syrup, 1/2 Tbsp vanilla extract, 1 Tbsp milk
- Next, add the flour, cocoa, corn starch, baking soda, and salt. Mix until your chocolate cookie dough forms. The dough will be soft.2 cups (304g) all-purpose flour, 1/2 cup (60g) dutch processed cocoa powder, 1/2 Tbsp corn starch, 1 tsp baking soda, 1/2 tsp salt
- Add in the m&m candies and peanut butter chips and mix gently just until distributed throughout the dough.1 cup (200g) mini Valentine m&ms, plus more for topping, 1 cup (200g) peanut butter chips
- Press the dough into a greased 9x13 pan. Sprinkle the top with powdered sugar.1/3 cup (35g) powdered sugar
- Bake at 350° F (180° C) for 14-16 minutes or until the dough has risen, no longer looks wet and glossy and begins to crackle.
- Allow the bars to cool completely.
- While the cookies are cooling, make the ganache. Measure out the heavy cream into a microwave-safe bowl.1/3 cup (79ml) heavy cream
- Microwave the cream for 1 1/2 minutes or until it is boiling.
- Remove the bowl from the microwave and add in the chocolate and peanut butter chips. Use a spoon and push the chips around so they are all covered by the heavy cream.1/2 cup (100g) chocolate chips, 1/2 cup (100g) peanut butter chips
- Allow the chocolate and peanut butter chips to sit in the hot cream for 3-5 minutes.
- After the time is up, use a whisk and stir the chips into the heavy cream until smooth. If some of the chips have not melted, feel free to pop into the microwave for 15 seconds.
- Spread ganache onto the cookie bars and quickly top with a few whole pieces of puppy chow, some mini m&ms, and some festive sprinkles.1 cup puppy chow, store bought or homemade, Valentine sprinkles
- Allow the ganache to set completely before cutting the bars.
- Store in an airtight container at room temperature for 3-5 days.
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Nutrition
Calories: 122kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 104mg | Potassium: 68mg | Fiber: 1g | Sugar: 13g | Vitamin A: 69IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg
