Kitchen Sink Bars

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Use your favorite combination of white, milk & dark chocolate chips, pretzels, crushed potato chips, nuts and more for these kitchen sink bars.

Kitchen Sink Bars

We will be watching the Super Bowl with a bunch of friends this weekend.

There will be chili, nachos and A LOT of other food.

With this group, we search for any reason to do a potluck, and for the big game it’s pretty much mandatory.

Food takes priority over football, but I think that’s usually the case when your team isn’t playing.

I cleaned out my pantry with these kitchen sink bars.

They combined snacks and dessert into a single bite.

Salty or sweet, pretty much any mix-in works.

I kept it simple with white, milk & dark chocolate chips, pretzels and crushed potato chips, but you also could use nuts, dried fruit or shredded coconut.

You really can’t go wrong!

Kitchen Sink Bars
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Kitchen Sink Bars

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Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes
Servings: 16 bars
Use your favorite combination of white, milk & dark chocolate chips, pretzels, crushed potato chips, nuts and more for these kitchen sink bars.


  • 1/4 cup unsalted butter at room temperature plus more for pan
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1-1/2 cups mix-ins assorted chocolate chips, pretzels, nuts, crushed potato chips, dried fruit, shredded coconut


  • Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
  • In a large bowl, using an electric mixer, cream the butter and sugars until pale and fluffy. Beat in the egg and vanilla extract.
  • In a small bowl, combine the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients and stir 1 cup of in your preferred mix-ins. Transfer to the prepared baking pan and spread into an even layer and press the remaining mix-ins on top.
  • Bake for 22-25 minutes until golden brown. Let the pan cool on a wire rack before cutting into 16 equal bars.
  • Store in an airtight container.


Calories: 141kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 183mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 118IU | Vitamin C: 0.04mg | Calcium: 32mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies & Bars
Cuisine: American
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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  1. This turned out so good! I used up some chocolate bits, potato chips and hazelnuts in these kitchen sink bars and they turned out fabulous. There are so many other add-in possibilities, I look forward to experimenting to clear out the pantry. Thanks, Paige, for this inspiration!

  2. Hello Paige – the bars look great! They are on my holiday baking list, I am going to double the recipe, and am trying to decide what to add…

    How far in advance of serving the bars can they be baked and stored in an airtight container?


    1. Hi Michele. I would say they’ll be ok if you bake them up to a couple days in advance. If they seem dry, you can put a slice of white bread into the airtight container, and they will take in some of the moisture from the bread.