Compost Cookie Bars
Inspired by Momofuku Milk Bars infamous Compost Cookies, these Compost Cookie Bars pack all the snacks into one sweet, salty, and chocolatey bite. Sliced into bars so you can choose between a crispy edge or a soft and chewy middle, these cookie bars are everything you could ask for and more. Yields: 24 bars
Servings Prep Time
24bars 10minutes
Cook Time
15-19minutes
Servings Prep Time
24bars 10minutes
Cook Time
15-19minutes
Ingredients
Instructions
  1. Arrange a rack in the center of the oven and preheat to 350°F. Spray/grease and line a 9″ x 13″ pan and set aside.
  2. In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugars until light and fluffy. About 3-5 minutes on medium high.
  3. Add in the egg and vanilla, one at a time, mixing until combined between each addition.
  4. In a medium bowl, whisk together the flour, oats, graham cracker crumbs, baking soda, salt, and ground coffee. Add these dry ingredients to the mixer, 1/2 at a time. Mix until just combined, scraping down the edges in between additions.
  5. Slowly mix in the butterscotch chips, milk and bittersweet/dark chocolate chips, potato chips, and pretzels until the chips begin to break apart and the mix-ins are evenly distributed.
  6. Dump the dough into the prepared pan; it’ll be a bit crumbly from all the add-ins. With a clean hand or a spatula, gently press down, pushing the dough into the corners, so that you have an even layer of cookie dough. Sprinkle with a bit of coarse or flaked sea salt.
  7. Bake 15-19 minutes, until the edges turn golden brown and the center is set but still a bit soft. Remove from the oven and allow to cool completely in the pan. You can either slice the bars in the pan, or use the parchment paper to pull the cooled cookie from the pan then slice on a cutting board or countertop.
Recipe Notes

Once completely cooled, store in an airtight container or wrap in plastic wrap and foil and freeze for another day.

Share this: