A quick and easy cookie bar recipe using pantry ingredients … perfect while quarantining during COVID-19!
I never thought I’ve be touting a recipe as “great to make while you’re quarantined for weeks!” It’s like a never-ending episode of Chopped and the movie Groundhog Day. What day is it again? That being said, whether you’re knee-deep learning survival tactics from a global pandemic, or things have slowly gotten back to normal (they will, won’t they?), this is an easy and tasty dessert that you can whip up using ingredients you already have on hand.
And in keeping with the COVID-19 theme, I made these to celebrate a friend’s birthday this week. Dropped them off in her mailbox and sent her a text that they were there. Because this is how we’re celebrating special occasions in 2020. :(
The recipe comes from Sarah at Broma Bakery, and I followed it to the letter. The only thing I would change next time is to skip the almond extract. No matter how many times I use it, it turns out I really don’t like it, and it’s a powerful taste if you don’t like it.
My youngest is earning a reputation of “the baker” at school, and often gets together with a friend to spend the afternoon baking, and then brings everything into school to share. A few days ago, one of her classmates facetimed her because he was baking something and had a question. She asked if he was using a mix or was baking from scatch. “What’s that?” came the reply. I was cracking up. She’s learning quick!
Whether you’re celebrating a friend’s birthday during quarantine, or just a random day, this is a good one.
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