Styling and Photography by Chay Berger | Food Prep by Kayla Miller

The ultimate Purim mishloach manos treat — fun, festive, and packed with colorful surprises that kids and adults alike will love!

Yields 35 squares

• 1 cup oil
• 1½ cups brown sugar
• 1 cup sugar
• 2 eggs
• 2 egg yolks
• 2 Tbsp almond milk
• 1½ Tbsp vanilla extract
• 3½ cups flour
• 2 tsp cornstarch
• 2 tsp baking powder
• 1 9-oz (255-g) bag chocolate chips
• 2 Tbsp honey
• 7 oz (200 g) baking chocolate, melted

Optional Toppings

rainbow popcorn

mini pretzels

candy chips

mini marshmallows

chocolate lentils

cinnamon cereal squares

Preheat oven to 350°F (175°C). Line a 16x22-inch (40x55-cm) baking sheet with parchment paper.

Mix oil and sugars until smooth. Add eggs, yolks, almond milk, and vanilla extract and mix.

In a separate bowl, mix flour, cornstarch, baking powder, and chocolate chips. Slowly add the dry mixture to the wet ingredients, mixing just until incorporated.

Spread the mixture evenly on the prepared baking sheet. Bake for 22 minutes.

Place honey in the microwave for 30 seconds. Brush the cookie crust with warm honey as soon as you remove the pan from the oven and top with your favorite toppings. Press the toppings gently onto the cookie crust.

Allow to completely cool in the pan. Once cooled, remove from the pan with the parchment paper. Drizzle with melted chocolate. Once the chocolate is set, cut into 3x3-inch (8x8-cm) squares.

These cookie squares are freezer friendly.