Anyone been neglecting the Kit Kats lately? Except me, that is?
Well, let’s get that fixed right away. Anything that involves a wafer and chocolate should never be ignored. That goes double for these bars, which exceed the already super addictive quotient of my usual baking fare.
Seriously, I couldn’t stop eating these. I tried, too. But no matter how many I gave away or shared, I still had enough to make a dent in the batch. And that is an accomplishment worth savoring, my friends.
In general, I’m a big believer in taking credit where it’s due. Maybe eating a ton of cookie bars isn’t precisely an accomplishment for most people, but it is for me. You see, like most women in America (80% according to most statistics), my relationship with food is not completely functional.
For many reasons, only some of which I understand, I developed an immense fear of weight gain back in college, and it has hovered in my consciousness ever since. I’ve never been overweight, and anyone looking at me from the outside would see a petite woman with an athletic build.
So then, why the complex? As I said, I can’t fully explain it, and it would take too long to try right now anyway. It’s partly social, partly psychological, and probably a tad genetic as well. It’s never easy to explain why we are the way we are.
I’ve had to work really hard over the past few years to try and get things in perspective, and it’s a battle I fight daily. In fact, my theory is that most food bloggers are fighting the good old balance battle, one way or another. Why else would we choose to spend so much of our time with tempting food?
In my case, facing the foods that have scared me has been pretty healing. Being around an object of fear removes quite a bit of that fear. I no longer look at Kit Kat cookie bars as an unattainable desire. Instead, they’re there. I eat them if I want them, or give them away if I don’t. If my lunch includes too many cookie bars, I’ll make sure that dinner is healthy and balanced. That’s all I can really do for now, and I’m trying not to hold myself to impossible health standards. Working out is great, but I can miss it now and then. Dessert is one of life’s pleasures, and I don’t want to cut out sugar. It would launch me into the throes of dysfunction.
As it turns out, Just About Baked is not just about dessert. I love telling you stories or making observations about life, and that’s not going to change anytime soon. And while we’re at it, I can also focus on the lovely desserts.
These cookie bars are thick and slathered in chocolate. Each little square has its own Kit Kat bite. These bars are pretty much perfect. I have no idea why it took me so long to do this.
Sometimes it takes a long time for us to admit that we’re not perfect, and even longer to admit that being perfect is not a feasible or desirable life goal. But when things get tough, we can face our fears and conquer them. After all, women are crazy strong. And it doesn’t hurt if our secret weapons include chocolate.
1 cup unsalted butter, softened
1 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
2 cups flour
1 cup semi-sweet chocolate chips
1 package Kit Kat minis (you will not be using them all)
- Preheat the oven to 350. Line an 8-inch square pan with aluminum foil, leaving enough to hang over the sides. Coat with cooking spray.
- In the bowl of a stand mixer, beat the margarine and brown sugar until fluffy. Add the egg and vanilla and mix again. Gradually add the flour, mixing until just incorporated.
- Pat the cookie dough onto the prepared pan evenly. Bake for 20 minutes.
- Turn the oven off and sprinkle the chocolate chips on top. Return to the oven for two minutes.
- Remove the pan from the oven and spread the melted chocolate evenly over the surface of the cookie bars.
- Gently place Kit Kat minis at even intervals along the surface of the bars. They will start to melt, so don't touch them once the Kit Kat is placed.
- Let the bars cool completely. If you'd like the chocolate to harden entirely, chill the bars for 30 minutes. Let the bars come to room temperature.
- Cut into small squares. Store in an airtight container.