Fruity Cookie Bars
Recipe from Skratch Staffer: Logan Peiffer
By now you know that our Cookie recipe and Limited Edition Cookie Mix make a mean chocolate chip cookie, berry blondie, and vegan cookie bar, and that all of them fit sweetly in your pocket or pack for rides, runs, and adventures. These Fruity Cookie Bars make for the perfect potluck add or to wrap up and throw in your pocket for your next ride or hike.
We make this in a large 9x9 inch pan.
Peachy Version
1 batch of our Cookie Mix prepared as instructed on bag with egg and butter (or vegan version)
Two peaches
Cinnamon to taste
Nutmeg (ideally freshly grated) to taste
2-4 tablespoons turbinado sugar
Optional: Top with Ice Cream if eating at home, not if you are putting in a jersey pocket.
Apple Version
Two honeycrisp apples cut up to size prefrence and add 2 teaspoons of lemon juice to stop them from browning
Cinnamon to taste
Nutmeg (ideally freshly grated) to taste
2-4 tablespoons turbinado sugar
Optional: Top with Ice Cream if eating at home, not if you are putting in a jersey pocket.
-Preheat your oven to 350F degrees.
-Arrange the oven racks with one smack dab in the middle.
-Halve fruit, remove pit, and peel if you prefer, then cube into bite sized pieces
-Add to a saucepan with spices and sugar, use the natural sweetness of the fruit and your personal preference to judge the amount of both
-Place the saucepan on the stove and under medium
-On low heat, reduce them until you get a compote with a syrup that coats the back of the spoon, and fruit that are just beginning to lose their shape
-Prepare cookie mix according to instructions
-Line a 9x9” baking tin with parchment paper, and crumble half the cookie mix into it, pressing into the corners
-Spoon your fruit compote over top, evenly dispersing a layer of fruit. Use your judgement here as well, and don’t add too much, or there will be too much moisture to fully bake the center
-Sprinkle the remaining cookie mix over top and bake at 350 degrees for 20-26 minutes or until golden brown and set in the center.
-Allow to cool completely in the pan, then remove and cut into squares. Wrap them in Skratch Paper for an on-the-go snack, refrigerate them in a sealed container for up to three days, or freeze for up to three months
