Ah, Monday! I hope you had a nice weekend. Did you watch the Oscar’s last night? Apparently it was a good night for The Artist. I haven’t seen it, but considering very few movies can hold my attention, I’m guessing a silent one definitely wouldn’t. Speaking of movies, this weekend I learned that I’m an ABC Family type of movie person. This weekend I watched Legally Blonde and Mrs. Doubtfire twice, and caught scenes of The Lion King in between Syracuse barely beating UConn. I k now, it’s a crazy life I live!
Now that you know my taste in movies is on par with tweens, let’s grow up a little. To the legal drinking age preferably, because today is National Kahlua Day! I randomly visit this page to see when random national food days are (seriously, there is a day for everything) and today, February 27th, is Kahlua’s day.
I’ve never been a huge fan of Kahlua, but it just so happened I had a bottle of it lying around. Not surprisingly, I also had some cookie dough waiting for something fun to happen to it. So in went the Kahlua, along with a big handful of chocolate chips, and soon enough I was pulling Kahlua dark chocolate chip cookie bars out of the oven.
On the cookie-to-cake spectrum, these are right in the middle. Fairly firm like a cookie, with a defined chocolate chip cookie taste, yet still somewhat soft and cake-like. Basically, if you’re craving both a chocolate chip cookie and a slice of cake, these are your bars.
Since the Kahlua flavor in the cookie bars wasn’t that strong, I ended up whipping up a little Kahlua yogurt sauce to top the bars with. Super simple, all you do is mix two parts Greek yogurt with 1 part Kahlua. Yum!
Makes 20 bars
Prep time: 15 minutes
Cook time: 20 minutes
- 1/4 cup unsalted butter, softened
- 1/4 cup plain nonfat Greek yogurt
- 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup Kahlua
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cups all-purpose flour
- 1/2 cup dark chocolate chips
Heat the oven to 350 degrees F. Spray a 8- or 9-inch baking pan with nonstick cooking spray, then line with parchment paper.
In a large mixing bowl, beat the butter, Greek yogurt, and sugars with an electric mixer on medium speed until creamy. Add the egg and Kahlua; beat until smooth. Add the baking soda and salt, mixing until blended. Gradually add the flour until mixed. Stir in the chocolate chips.
Spread the dough into the prepared pan. Bake 20 minutes or until top is light golden brown and a toothpick inserted in the center of the pan comes out with just a few crumbs. Allow the bars to cool completely before cutting into 20 bars.
Nutrition Info: 120 calories, 4g fat (3g saturated, 0g trans), 100mg sodium, 19g carbohydrate (1g fiber, 13g sugar), 1g protein