Y’all. It has been a while! How are you?! We are busy traveling NZ — heading from Auckland to Rotorua today by way of the hobbit move set! If you haven’t, you should tune in to my insta: livinginsugar.blog and in my highlights you can check out what we’ve been up to!
But anyway. Full Hawaii trip recap coming soonish but let’s talk about some cookies today! Almond Biscotti with Apricots and Currents to be exact.
Now these cookies are not your traditional, break your teeth biscottis. I actually am not the biggest fan of biscotti just for that reason, but these are delicious. Not overwhelmingly sweet and yes they are twice baked, these would be perfect for your thanksgiving breakfast, or second lunch — or just an in between snack with coffee or tea.
They also make the perfect transition from Turkey day to all this holiday baking I’ve been seeing — yes please! Replace the currants and apricots with whatever dried fruit you might like (cranberries anyone?!) and voila. A great holiday cookie for cookie swaps or gifts.
So go ahead, whip up these easy cookies and kick back over the holidays with a nice cup of coffee and treat yourself!
Chocolate Crack Bars
- 1/2 Cup 1 Stick Unsalted Butter
- 1/2 Cup Brown Sugar
- 1 Egg
- 1/2 Cup Rolled Oats
- 1/2 Cup All Purpose Flour
- 1 tsp Vanilla extract
- 1 tsp Cinnamon ground
- 1/4 tsp salt
- 1 Cup Chocolate Chips
- 1 Cup Peanut Butter Pretzels crushed
Preheat oven to 375 Degrees F, lightly grease a 11"x7" tart pan (you can also use an 8x8 baking pan -- it just may need to cook a little longer) set aside.
In the bowl of a stand mixer, cream butter and sugar together until fluffy. Add the egg and vanilla and mix until incorporated.
Add the Oats, Flour, cinnamon and salt and mix until combined.
Spread in an even layer in the bottom of your baking dish and bake for 15-20 minutes or until golden brown on the edges.
Remove from oven and sprinkle chocolate chips over the top. Allow to melt (if not melting fast enough, place back in the warm oven for 1 minute to help) and spread evenly over the surface of the cookie, being sure not to press down too hard. Sprinkle the top immediately with crushed peanut butter pretzels.
Allow to cool completely before cutting into squares. Serve immediately or store covered in the refrigerator for up to 3 days.