Hi! How are you? If you had a long weekend like me, how was it? I was at a family reunion in the town of Drumheller for most of it, and I have to say it was pretty fun. The words “family reunion” generally seem to make people cringe a little, or they give you that slightly pained look of “Oh…I’m sorry for you” – BUT luckily, my family is pretty great. And I’m not just saying that because I suspect many of them are reading this post. Hah!
It was so fun watching Oscar play with his cousins. He got all hopped up on sugar and junk food and had the best time ever. Wally had a good time too, judging by his big smiles and kicky legs.
We were gathered for what would have been my Grandpa’s 100th birthday. I learned some very neat things about him this weekend – he was a pretty entrepreneurial guy! And he played the accordion. You can’t NOT like someone who plays the accordion.
Anyway, we all contributed a little to Saturday’s potluck dinner; surprise, surprise, I contributed some dessert. I’ve been wanting to try out a recipe using Girl Guide cookies for a while now. Girl Guide cookies are an essential part of the Canadian diet. For my American friends, our Girl Guides are your Girl Scouts. Unfortunately, I can’t tell you how the cookies compare, but I can tell you that ours are delicious. DEE-licious. It’s pretty impossible for me to say no to the wide-eyed girls at my doorstep asking me to buy their delicious cookies.
I decided to crush up these cookies and throw them into a cookie bar. They’re quick and easy to make, portable, and you can easily double the recipe to feed a large crowd. Plus, they’re also (you guessed it) – DEE-licious! Soft and chewy and filled with cookie chunks. What’s not to love? I slightly under-baked the batch I made for my family, but I make no apologies. They were soooo soft.
Butter and brown sugar is creamed together and then mixed with 2 eggs, and vanilla bean paste. I’m a little nutty about vanilla bean paste, but it’s not absolutely necessary. You could also just use vanilla extract.
I like to add cornstarch to my cookie bars to give them a little extra chewiness. The cornstarch is whisked together with flour, salt, and baking powder and then the dry ingredients are mixed into the wet. The crushed up cookies get folded in at the very end; I’ve used 16 cookies but you can add a few more or a few less, depending on how cookie-fied you’d like the bars to be.
The bars get pressed into a 9×13 pan and are baked for about 20-22 minutes. I took mine out at 20, and like I said, they were veeeery soft and gooey. I cut my bars into 24 pieces, but you can make your squares as big or as small as you’d like. So many things that are totally up to you in this recipe.
I love the chocolate/vanilla combo in these cookie bars, but you can easily substitute the Girl Guide cookies for other cookies such as Oreos (or maybe Girl SCOUT cookies…)! Try these bars out the next time you need to take something yummy to a family gathering!
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Soft and chewy cookie bars studded with your favorite chocolate and vanilla Girl Guide cookies!
- 2/3 cup butter, room temperature
- 1 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tbsp vanilla bean paste (or vanilla extract)
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp cornstarch
- 1/2 tsp salt
- 16 Girl Guide cookies*, crushed/chopped into small pieces
- Preheat the oven to 350 F and line a 9×13 pan with aluminum foil – leave enough hanging over the sides so you can easily grab and lift the bars out of the pan later. Spray with non-stick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, cornstarch and salt.
- In the bowl of a stand mixer with the paddle attachment, or using a hand mixer, cream the butter and brown sugar together until light and fluffy. With the mixer running on low, add the eggs one at a time. Scrape down the sides of the bowl with a spatula, as needed. Add in the vanilla and mix until incorporated.
- With the mixer running on low, slowly add in the dry ingredients to the wet until fully incorporated. Using a spatula, fold in the crushed cookies.
- Press the batter evenly into the pan. Bake for 20-22 minutes.* Let the bars cool for at least 15-20 minutes before grabbing the edge of the foil and lifting the bars out of the pan. Cut into 24 bars.
Bars will keep at room temperature, in a sealed container, for up to 2 weeks, or in the freezer for up to 2 months.
- Substitute Girl Guide cookies for any other type of sandwich cookie that can be crushed (Oreo, etc)
- I took my bars out at 20 minutes and they were fairly gooey.
Pin these cookie bars for the next time you need a take-along dessert!
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