Earl Grey Lavender Cookie Bars

Do you ever have those weeks that just move slowly? Like, really really slowly? Yeah, I’m having one of those. It’s making me wish I hadn’t crushed these earl grey lavender cookie bars this weekend so I could bring them into work and enjoy them with my afternoon tea.

My whole family will be in town this weekend and I am so excited. It’s not often my parents, both my brothers and I are in the same place at the same time. When it happens, I have to enjoy every minute of it. As a bonus, my youngest brother has promised that he is bringing cookie dough from the trendy Cookie DŌ NYC in the West Village! The weekend promises to be full of eating, drinking and the occasional SoulCycle class. Basically my perfect weekend.

A few months back I discovered an earl grey lavender tea. Apparently I’m not the only one who loves the combination of those two flavors! Since then I’ve been spoiling myself with an assortment of treats that involve those two flavors but none have delighted me quite as much as these bars did.

The brown sugar keeps them super moist and the chocolate topping adds a sweet balance to the flavors of bergamot in the tea. The addition of lavender in the tea adds a floral dimension that makes these a huge hit with just about everyone. I can’t speak for anyone who’s eating healthy and getting beach bod-ready, I just don’t understand that kind of commitment.

Earl Grey Lavender Cookie Bars

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Charlotte Lamontagne

Earl grey lavender cookie bars are the perfect afternoon snack. Gooey and sweet, they're packed with lavender and earl grey flavors.

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Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup brown sugar
• 1 Egg
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 lavender earl grey lavender tea bags, divided and removed from the tea bags
• 4 ounce semisweet chocolate bar, divided
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to 350 degrees. Spray a glass brownie pan with nonstick spray. Set aside.
2. In a large bowl, mix together the melted butter and sugar, followed by the egg. In a medium bowl whisk together the flour, baking powder, salt and the contents of one of the tea bags. Gently mix the dry ingredients into the wet until combined. Roughly chop 1/2 the semisweet chocolate and mix into the batter.
3. Pour batter into the prepared dish and bake for 25 minutes, or until a toothpick inserted in the middle comes out clean. Let the cookie bars cool completely before topping with chocolate.
4. When ready to top the bars, place remaining chocolate in a bowl. Heat the heavy cream and the remaining tea in a saucepan over medium heat until simmering. Pour over the chocolate and let sit for five minutes. Stir until fully melted. Pour over the bars and refrigerate until set (about 2 hours). Wait until chocolate has set before slicing up the bars to eat.

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https://sweet-sundays.com/earl-grey-lavender-cookie-bars/

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