Kitchen Sink Bars
Author: Betsy Cohen
Prep time: 30 mins
Total time: 30 mins
  • Bottom layer:
  • 9 ounces chocolate wafer cookies (i.e. Nabisco)
  • 8 tablespoons (1 stick) unsalted butter
  • 1 ounce unsweetened chocolate
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • ½ cup pecans, chopped
  • ¾ cup miniature chocolate chips
  • 2 tablespoons milk
  • Frosting layer:
  • 2 tablespoons (1/4 stick) unsalted butter, softened
  • 1 cup confectioners sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 6 ounces semisweet or bittersweet chocolate, melted
  1. For the bottom layer:
  2. Line 8” x 8” baking pan with aluminum foil. Set aside.
  3. Place wafer cookies into a food processor. Process until fine crumbs. Set aside.
  4. Microwave butter and unsweetened chocolate together until melted. Stir to blend. Cool for 10 minutes.
  5. Add sugar followed by vanilla extract. Add cookie crumbs. Stir in coconut, pecans and chocolate chips. Lastly, blend in milk.
  6. Transfer to prepared pan and push evenly onto the bottom of the pan. Refrigerate while preparing frosting.
  7. For the frosting:
  8. Place butter, confectioners sugar, milk and vanilla into a large mixing bowl. Beat for several minutes, scraping down the bowl as needed. Add melted chocolate and beat until completely incorporated.
  9. Use a small metal spatula to spread the frosting evenly over the bottom layer.
  10. Allow the frosting to set (30-45 minutes) before cutting.
  11. Lift the foil out of the pan and transfer to a cutting board. Peel the edges down. Cut into the bars.
  12. Betsy's tidbits:
  13. The bottom layer is delicate. I find that once I cut the bars and they are set, it is best not to cut them further. Biting works beautifully, cutting not so much. Go figure!
Recipe by Desserts Required at