Sophie thinks she’s going to get a cookie. Sophie would be wrong.

 

Along with the lack of photos, I didn’t do much baking this holiday beyond our traditional chocolate pie. I just couldn’t get in the mood—and with the boys being sick with different viruses, the idea of sitting down and decorating sugar cookies sounded more like an experiment in swapping colds. I’ll pass, thank you very much.

But the New Year has arrived and while most people are resolving to tighten their waistbands, clearly I’m working on a different agenda! It’s nothing too outrageous, just a few cookies here, a pizza there. Enough to get back in the groove and feel at home again dusted in flour. It’s funny how easy it is to fall out the habit.

Recently, I picked up a package of Reese’s Premium Baking Pieces when IZ commented that he thought the boy would like them. But, the recipe on the back of the package didn’t appeal to me. In part, because at the time I started baking, it called for more butter than I had defrosted. Who wants to wait for butter to thaw? Not me! So, I went scrounging through my recipes and cobbled together a new bar cookie that has my family clamoring for more!

Boy Wonder: I really enjoyed these, Mom! They are my new favorite! Will you make more? Say, tomorrow??

Yes, yes, he really does talk that way.

As the second batch of these cookies are now cooling on the kitchen counter, I thought I would share the recipe with all of you. If you make them, come back and tell me what you think. M’kay?

Our New Favorite (Reece’s Bars)

1/2 cup Butter softened. (**I use salted, so I omit salt in the recipe. If you use unsalted, then add 1/2 teaspoon of salt to the flour mix.)
1/3 cup Brown Sugar—firmly packed.
1/3 cup Sugar
1 Egg
1/2 t Vanilla

1 1/8 cup Flour
1/2 t baking soda
**salt

1 8 oz package of Reece’s Premium Baking Pieces.

Preheat oven to 350.

Set aside an 8″ x 8″ pan.

With a mixer, beat the butter until soft and light in color. Then cream sugars, egg, and vanilla. Combine flour and baking soda together before adding to the wet ingredients. Once combined, add 1/2 cup of the flour mixture to the wet at a time. Beat until just combined.

Next, measure out 6 oz (about 1 cup) of the Reece’s and add to the bowl. Increase the mixer speed to high, so that the pieces break up into tiny pieces and are evenly incorporated throughout the batter.

Scrape the batter into your pan. This batter is really stiff and sticky, I’ve found it spreads best with the back of hard spoon. Once evenly spread, sprinkle the remaining 2 oz of pieces on top of the batter. Gently press each piece partially into the batter. You don’t want them floating on top or they will scorch.

Bake at 350 for 25 minutes–or until center is firm and a toothpick comes out clean. You will need to let these cool and set up. You won’t want to wait—but they will need to finish baking in the pan. Otherwise, they’re a gooey mess.

Once cooled… or cooler, cut and enjoy. And then go run a few miles on the treadmill, because, uh, I don’t want to be responsible for your broken resolutions.

Enjoy!