Crunch Bars

Ingredients

• 1.5 cups flour all-purpose
• 0.5 cup brown sugar light packed ()
• 6 ounces bittersweet chocolate finely chopped
• 0.5 teaspoons sea salt fine
• 26 servings sea salt (such as Maldon)
• 0.3 cup sugar 
• 1 cup butter unsalted plus more for dish room temperature (2 sticks)
• 1.5 teaspoons vanilla extract 
• 1 cups pistachios such as cocoa nibs, crushed candy, toasted chopped almonds and pistachios, lightly toasted coconut, and popcorn assorted

Equipment

• bowl
• oven
• hand mixer
• aluminum foil
• cutting board

Directions

1. Arrange a rack in middle ofoven; preheat to 375°F. Line the bottom andsides of a 13x9x2" metal or glass bakingdish with foil, allowing 2" overhang on eitherside; butter foil in dish.
2. Using an electric mixer at mediumspeed, beat 1 cup butter in a large bowl untilsmooth, about 3 minutes.
3. Add both sugarsand salt; continue to beat until mixture islight and creamy, about 3 minutes longer.Beat in vanilla, then slowly mix in flour,beating until entirely incorporated (doughwill be wet and sticky).
4. Scrape dough into prepared dish. Usingyour fingertips, spread into a thin, even layer.
5. Bake cookie base until it is golden brownand has begun to puff and crack, about22 minutes. DO AHEAD: Base can be made2 days ahead.
6. Let cool completely and storeairtight at room temperature.
7. Preheat oven to 375°F. Scatterchopped chocolate evenly over cookiebase and bake just until chocolate is softand has begun to melt, about 2 minutes.Immediately spread chocolate in an evenlayer over base.
8. Scatter toppings over warm chocolate;lightly but firmly press into chocolate.
9. Sprinkle with salt.
10. Let cool in dish on a wirerack for 15 minutes. Using foil overhang,lift cookie from dish.
11. Place on rack; let cooluntil chocolate is set, about 2 hours.
12. Carefully remove foil from cookie andslide onto a cutting board.
13. Cut into bars.DO AHEAD: Crunch Bars can be made 5 daysahead. Store airtight at room temperature.