Avoid Licking the Screen: Bakerella’s Fully-Loaded, Monster Cookie Bars

04/04/2014 at 03:24 PM ET

Bakerella Monster Cookie Bars
Courtesy Bakerella

Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Bakerella.com. Visit PEOPLE.com on Fridays for her sweet spin on celebrity recipes and more.

How do you like your chocolate chip cookies? Most of the time I’m perfectly happy with plain old milk chocolate chips. But sometimes it’s fun to throw in a bunch of mix-ins and build up the cookies into ooey, gooey cookie bars.

In fact, NCIS star and Donna Bell’s Bake Shop co-owner Pauley Perrette’s Magic Bars have just the right toppings for a mean cookie bar: white chocolate chips, dark chocolate chips, dried cranberries and coconut. I added a cookie dough batter, and some M&Ms for good measure, to make a little magic of my own.

Bakerella Monster Cookie Bars
Courtesy Bakerella

Here’s what to start with. You could even throw in some chopped nuts if you like, too. Add any of your favorite mix-ins, because these bars will bake up tall enough handle it.

And now, I’m off to find a very tall glass of milk. Don’t eat these all in one sitting!

Bakerella Monster Cookie Bars
Courtesy Bakerella

Monster Cookie Bars
Makes 20

2⅔ cups flour
2 tsp. baking powder
½ tsp. salt
⅔ cup butter, softened
1½ cups light brown sugar
3 eggs
2 tsp. vanilla
1 cup dark chocolate morsels
1 cup white chocolate morsels
1 cup M&M’s
½ cup dried cranberries
½ cup sweetened shredded coconut

1. Preheat oven to 350 degrees and coat a 9×13-inch baking dish with non-stick spray.

2. In a medium bowl, use a wire whisk to mix flour, baking powder and salt. Set aside.

3. Using a mixer, cream butter and sugar together until blended. Add eggs one at a time and mix until incorporated. Then add vanilla and mix.

4. Slowly add the flour and mix until combined. Stir in dark and white chocolate morsels, M&M’s, dried cranberries and coconut.

5. Spread into prepared pan and bake for 45 minutes until done. If the top starts to get too brown, you can cover the top with a sheet of aluminum foil for the last 10 minutes of baking.

6. Once cool, cut into 20 bars.

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

Posted on

On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Showing 12 comments

Brooke on

Cranberries? Um, no.

Pam on

Brooke- I agree, I think dried cherries would be a much better choice.

Diane on

Yummy! Would be great with nuts too.

Anonymous on

Is there something else you could substitute instead of coconut?

Meredith on

These were good but the time is off. I cooked them for 35 minutes at 350 and they were a smidge dry. I would suggest 25-30 minutes (check after 25). They will continue to cook while cooling in the pan.

ruth on

I agree with Meredith. The bake time should be less than 45 minutes. I baked for 25 minutes and they turned out perfect like in the photos. Glad I decided to include the cranberries. It adds a nice surprise to the taste.

queenlalisa on

I think I will add peanut butter chips and pecans in place of cranberries and coconut. 🙂 I think you can put what you like in these and it will work great.

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