Crack Bars (Blondies Brownies)
I’m blonde by choice. And so are these brownies. You’re probably thinking…coconut and peanut butter? Not so sure about this one Jess….try it and fall in love with a blonde.
2 cups unsalted butter at room temperature
1 1/2 cups sugar
1 1/2 cups brown sugar, packed
4 large eggs
2 tablespoons vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon sea salt
1 teaspoon baking soda
2 cups shredded unsweetened coconut
1 1/2 cups peanut butter chips
1 1/2 cups mini marshmallows (or as Buggies says, “Marshymewwows”
Preheat the oven to 350ºF.
Using an electric mixer, cream together the butter and sugars. Then take a bite with a tasting spoon (just to make sure butter and sugar creamed together still taste like heaven.) Add the eggs, one at a time, mixing well after each addition. Add the vanilla. In another bowl, whisk together the flour, salt and baking soda. Add the flour mixture to the butter mixture in three parts, combining well each time. Using a wooden spoon, fold in the coconut, peanut butter chips and marshmallows.
Using a rubber spatula, spread the batter evenly in a nonstick or parchment-lined standard cookie sheet (12″ x 18″) with a 1″ rim. If you don’t have this type of cookie sheet, you can use two rectangular cake pans. Bake for 15 minutes, cover loosely with a piece of aluminum foil and bake for an additional 12 minutes. Let cool completely and then cut into 60 squares; they will be soft and chewy on the inside.