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Ingredients
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Base & Fillings
Wet Topping & Finish
Method
Base & Fillings
- 1
Prep oven and pan
Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two opposite sides for easy removal, and lightly grease the paper.
- 2
Combine dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until uniformly combined.
- 3
Mix wet ingredients
In a separate medium bowl, whisk the melted butter, eggs, whole milk, and vanilla extract until smooth and slightly frothy.
- 4
Form batter
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined; do not overmix. The batter should be thick but spoonable. If it seems very stiff, add up to 1 to 2 tablespoons of additional milk.
- 5
Fold in mix-ins
Fold in the semisweet chocolate chips, white chocolate chips, toasted chopped walnuts, dried cranberries, and rolled oats with a spatula until evenly distributed. Reserve a small handful (about 1 tablespoon total) of chips and nuts for scattering on top if desired.
- 6
Bake base
Transfer the batter to the prepared pan and smooth the top. Bake in the preheated oven 22–28 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If you reserved toppings, scatter them on the surface about 5 minutes before the end of baking so they sit on top without burning.
- 7
Wet Topping & Finish
- 8
Make the topping
While the base is warming, in a small bowl whisk together the packed brown sugar, maple syrup (or honey), and 2 tablespoons melted butter until smooth and pourable. If it’s very thick, add 1 teaspoon warm water and whisk to loosen.
- 9
Glaze the slab
Using a spoon, pour and spread the brown-sugar-maple glaze evenly over the slightly warm slab so it soaks into the surface a bit and forms a glossy finish. If you like a bit of contrast, sprinkle the optional coarse sea salt evenly across the glazed top.
- 10
Set and slice
Let the glazed slab rest at room temperature for 20–30 minutes so the topping firms slightly. For cleaner slices, chill the slab in the refrigerator for 10–15 minutes. Using a sharp knife warmed under hot water and wiped dry, cut into 9 equal squares (3x3) or 10–12 bars depending on desired portion size.
- 11
Serve and store
Serve at room temperature or slightly chilled. Store leftovers in an airtight container at room temperature up to 3 days or refrigerated up to 7 days. Rewarm briefly in a microwave or oven if desired.