Snow.
If you live in New England, you don’t want to hear about it because you’re living amidst this never-ending Snowmageddon; and if you live elsewhere, you don’t want to hear about it because you’ve been inundated with plaintive updates on social media for the past month.
So, let’s talk about these cookie bars instead, yes?!
Chewy in the center, crispy around the edges, these coconutty cookie bars dotted with dark chocolate chips are healthy and delicious. They have only a handful of ingredients and are a cinch to whip up.
I like them soft at room temperature, but John prefers them straight from the fridge; the coconut butter firms up and the bars take on a consistency that tiptoes the line between cookie and fudge.
If you’re a sucker for fresh-from-the-oven cookies, toss a bar (or two) into the toaster oven or microwave until the chocolate starts to melt.
Or, you could go the completely opposite way and not bake the dough at all; there are no eggs in the recipe, so you could roll the dough into balls and refrigerate them until the coconut butter sets up for a no-bake treat.
However you decide to eat them, you are going to love these cookie bars…
… and they might even make you forget that we still have another month plus of winter.
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