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August 7, 2016 / mintcustard

Copacabana cookie bars – an Olympic treat.

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Copacabana M&M cookie bars.

It’s going to be a trying few weeks. This family is, for the most part, sports mad. That means that there will be many late nights or very early mornings depending on your point of view. I spied two kinds of themed M&Ms (peanut and regular) in the shops recently and I knew they had to make their way into my baking somehow. This Copacabana cookie bar recipe contains the regular variety but the peanut version would be just as delicious I’m sure. Soft on the inside but crisp enough to hold together. A snack to boost your sugar levels and keep you going through the night as you watch Team GB battle for medals.It will also calm my annoyance too. As a bit of a pedant I refuse to use the nouns “medal” and “podium” as verbs and these Copacabana cookie bars will soothe me.

Copacabana cookie bars – ingredients

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  • 170g butter
  • 200g soft brown sugar
  • 100g granulated sugar
  • 350g plain flour
  • 1 egg
  • 1/4 tsp Ndali vanilla powder or 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • 160g M&Ms (in Brazil flag colours of possible)

How to ….

  • Pre-heat the oven to 190c.
  • Line a 13″ x 6″ tin with baking parchment.
  •  Beat together the butter, brown sugar and granulated sugar  until pale and fluffy.
  • Add the egg and vanilla. Beat these into the mixture.
  • Sift in the plain flour and bicarbonate of soda .
  • Sprinkle in 120g of M and Ms or similar. Fold in the flour and chocolates until just combined. Do not over work the very soft dough.
  • Press gently into the lined tin and scatter the remaining chocolates on top.
  • Bake for 22 to 25 minutes or until golden brown. Allow to cool completely before cutting into squares.

Find the remote control. Make a big pot of coffee, slice a big chunk of Copacabana cookie bar and settle in for a late night watching the Rio Olympics.

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