• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Salu Salo Recipes

  • Cookbook
  • Home
  • Recipe Index
  • Filipino Recipes
    • Puto
    • Pan de Sal
    • Taisan
    • Cathedral Window
    • Pork Adobo
    • Leche Flan with Cream Cheese
    • Arroz Caldo
    • More…
  • About
  • Subscribe
You are here: Home / Recipes / Bread and Cakes / Kitchen Sink Bars

Kitchen Sink Bars

December 18, 2012 by Liza Agbanlog Leave a Comment

kitchen sink bars Last week, my friend came over to my house bearing Christmas gifts and baked goodies.  Amongst the good stuff she brought were these cookie bars that my family enjoyed and couldn’t get enough of. I later learned the name of these wonderful bars. It is called kitchen sink bars. I didn’t know why they call it “Kitchen Sink Bars” but what I knew was that I wanted to learn how to make it.  I saw the recipe in the local newspaper one day. The recipe is so simple and easy to follow.  The original recipe called for 20-25 minutes of baking but when I tried, the center was still not set. So, I let it bake for 5 more minutes. Letting  it cool overnight makes it firm and ready to cut. You can eat them as is or top them with chopped white chocolate and milk chocolate chips. Either way, it’s yummy 😀

Kitchen Sink Bars
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Serves: 24 bars
Ingredients
  • 1 cup toffee bits
  • 1 cup semi-sweet chocolate chips
  • 1 cup slivered almonds
  • 2 cups graham cracker crumbs
  • ¾ cup unsalted butter, melted
  • 1 can sweetened condensed milk
For Toppings:
  • 1 cup milk chocolate chips
  • 1 cup white chocolate, chopped
Instructions
  1. Preheat oven to 350°F.
  2. Line bottom and sides of a 13 X 9-inch pan with parchment paper.
  3. In a bowl, combine toffee bits, chocolate chips and almonds. Set aside.
  4. In a separate bowl, place graham crumbs and mix in melted butter. Press into prepared pan.
  5. Pour condensed milk on top of graham crumb base. Sprinkle toffee mixture over condensed milk.
  6. Bake for 25-30 minutes. Let cool overnight.
  7. Remove from pan, gently remove parchment paper and cut into bars.
  8. Serve as is or with toppings. Enjoy!
Notes
This recipe was adapted from Yolanda Grampp as featured on December 13, 2012 issue of “The Province”.
3.5.3208

 

Filed Under: Bread and Cakes, Dessert, Recipes Tagged With: almond, butter, chocolate, condensed milk, cookie, dessert, graham cracker, sweets, toffee

Previous Post: « Sautéed Green Beans
Next Post: Embutido (Filipino Style Meatloaf) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Avatar photoHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

Search Salu Salo Recipes

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

Copyright © 2025 · Powered by WordPress · Privacy Policy