Description
Mrs. Fields Chocolate Chip Bars are soft, chewy, and loaded with rich semisweet chocolate chips and crunchy walnuts. Baked at a low temperature for a tender texture, these bars make a perfect treat that can be enjoyed warm or at room temperature.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon pink Himalayan salt
Wet Ingredients
- 1 cup brown sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
Add-ins
- 1 cup chopped walnuts
- 1 1/2 cups semisweet chocolate chips (Guittard brand recommended)
Instructions
- Preheat Oven: Preheat your oven to 300° F to ensure a low and slow baking process that yields a soft, chewy texture for the bars.
- Prepare Baking Dish: Grease or spray an 8”x8” baking dish or an 8-inch cast iron skillet with non-stick spray like Pam to prevent sticking.
- Cream Butter and Sugar: In a large bowl or the bowl of an electric mixer, blend the softened butter and brown sugar together until creamy and well combined.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing at medium speed until the batter is light, fluffy, and smooth.
- Combine Dry Ingredients: Scrape down the sides of the bowl, then add the flour and baking soda. Mix briefly just to combine into the batter.
- Fold in Walnuts and Chocolate Chips: Gently fold in the chopped walnuts and semisweet chocolate chips, being careful not to overmix to maintain a tender crumb.
- Transfer Batter to Pan: Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula. Lightly sprinkle the pink Himalayan salt over the surface for a subtle salt contrast.
- Bake: Bake in the preheated oven for 35-45 minutes or until a toothpick inserted near the center comes out clean but the bars remain soft in the middle.
- Cool and Serve: Remove the pan from the oven and place it on a cooling rack. Let the bars cool for a few minutes before cutting them into 2-inch squares. Serve warm for the best flavor and texture.
Notes
- Use softened butter for easier creaming with sugar and better texture.
- Do not overmix after adding dry ingredients to prevent tough bars.
- Low baking temperature helps maintain a chewy, soft center.
- Walnuts can be substituted with pecans or omitted if desired.
- Guittard chocolate chips are recommended for their rich flavor, but any semisweet chips will work.
- The pink Himalayan salt on top enhances the sweetness and chocolate flavor.
- These bars can be stored in an airtight container at room temperature for up to 3 days.
