This is the signature cookie bar from Rosie Daykin's popular Vancouver bakery Butter Baked Goods. It's named after the street the bakery is located on, and is a delicious combination of rolled oats, dark chocolate chips, coconut and dulce de leche.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 cup dark brown sugar
1 1/4 large-flake rolled oats
3/4 cup dark chocolate chips
1/2 cup pecans, lightly chopped
1/2 cup unsweetened shredded coconut
3/4 cup dulce de leche
You will need: a 9 x 9 inch pan buttered and lined with parchment paper, small piping bag fitted with a round tip.
- Preheat the oven to 350 F.
- Onto a large piece of parchment paper, sift together the flour, baking soda and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium high until light and fluffy. Scrape down the sides of the bowl.
- Turn the mixer to low and add the dry ingredients and oats, and mix until well combined.
- Divide the dough into two and press half into the prepared pan firmly and evenly. Sprinkle with the chocolate chips, pecans and coconut.
- Fill the piping bag with the dulce de leche and pipe it over the chocolate chips, pecans and coconut. Use your hands to break the remaining dough into small chunks and sprinkle over the dulce de leche.
- Bake in the preheated oven for 25 mins or until golden brown.
- Remove from the oven and allow the slab to cool in the pan. Run a small knife along the two edges of the pan that do not have parchment handles. Carefully remove the slab from the pan and cut into approximately 2 - x 3 - inch bars. Make sure to use at least a 10-inch knife to avoid cutting and dragging the knife across the bars.
The bars will keep in an airtight container for at least 1 week or in the freezer for up to 1 month.
From Butter Baked Goods: Nostalgic Recipes from a Little Neighbourhood Bakery, by Rosie Daykin.
Yield: 12 bars