Kitchen Sink Bars

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

• Author: Paige Adams
• Prep Time: 10 minutes
• Cook Time: 22-25 minutes
• Total Time: 32-35 minutes
• Yield: 16 bars 1x

Print Recipe

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Description

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

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
2. In a large bowl, using an electric mixer, cream the butter and sugars until pale and fluffy. Beat in the egg and vanilla extract.
3. 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.
4. Bake for 22-25 minutes until golden brown. Let the pan cool on a wire rack before cutting into 16 equal bars.
5. Store in an airtight container.

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