I am going to post an unhealthy recipe. You won’t see me do that much on this blog. I posted this recipe originally on Bearly Edible. It’s Christmas, and I love this cookie. I am making it for friends and family. I must confess I will sample a few also. So, I have no nutrition data for this recipe and know it is not what I would call a bariatric friendly recipe. It’s my “being bad” recipe for you this year.
Here is the recipe for my all-time favorite bar cookie recipe. I first tasted this cookie about 12 years ago. Bev, the ultimate church lady, made these super delicious bars for a church function. You know the type; retired older widow who cooks up a storm with recipes that are out of this world. I immediately fell in love with this cookie.
Bev would not share this recipe. I had asked her friends. They told me that she never shared the recipe. Apparently, I was not the only one enamored with the glorious cookie. About 5 years ago, Bev decided it was time to pass on her recipes. She gave me this one knowing my love of the cookie. She always had a Ziploc bag of them for me in church when she made them.
This recipe is in honor of Bev. I love her so and her cooking even more! She loves her church and is a devoted parishioner who gives herself selfishlessly to the church. I hope that you enjoy this cookie as much as I do.
Heat oven to 350°. Grease and flour a jelly roll pan.
2 cups flour
1/2 cup brown sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup margarine
3/4 cup milk
1 tsp vanilla
1 cup chocolate chips
1 cup maraschino cherries (drained and chopped)
1 cup salted peanuts (chopped)
Put in pan and bake 25-30 minutes.
2 cups confectioners’ sugar
2 TBS margarine (softened)
2-3 TBS milk
1/2 tsp vanilla
1/2 square melted baker’s chocolate
Spread icing over warm bars, drizzle melted chocolate. Cool and cut into bars. Makes 3 dozen. Do not freeze, store in an airtight container.