Ingredients for Kitchen Sink Crunchers
- 1/2 cup butter
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- Unsweetened Cocoa Powder
- 1/2 teaspoon baking soda (recipe uses baking soda, not baking powder)
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup Heath toffee bits
- 1 cup sweetened flaked coconut, divided
- 1 cup chopped pecans, divided
- 1 cup semi-sweet chocolate chips
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How to Make Kitchen Sink Crunchers
- Preheat oven to 350°F (175°C). Line a 13x9x2 inch baking pan with foil, leaving an overhang on the sides for easy removal. Grease the foil with cooking spray.
- In a medium saucepan, melt butter and brown sugar over medium heat. Stir until smooth and combined. Remove from heat and let cool slightly.
- In a small bowl, whisk together the egg and vanilla extract. Add this mixture to the cooled butter mixture and stir to combine.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the toffee bits, 1/2 cup of the coconut, 1/2 cup of the pecans, and the chocolate chips.
- Spread the batter evenly into the prepared pan.
- Press the remaining 1/2 cup coconut and 1/2 cup pecans into the top of the batter.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. The edges will be golden brown.
- Let the bars cool completely in the pan on a wire rack before lifting them out using the foil overhang. Cut into 24 bars.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
56g
Fat
25g
Carbs
6g
