Thursday, June 25, 2009

Chewy Brown Sugar Bars

I don't like nuts. Peanuts, almonds, cashews, pistachios. I don't like 'em. Peanut butter -now that's another story. Can't get enough of it - creamy of course. It's just something about the texture of nuts - it's weird, not like anything else - that I can't take. Which may sound weird, considering I've been known to enjoy a piece of tofu now and that, but it is what it is. That said, I'm constantly coming across recipes with chopped nuts - and finding ways to innovate.

These were originally called Brown Sugar and Honey Pecan Bars (recipe here), but of course I lost the pecans. So they became Chewy Brown Sugar Bars. With rice krispies!

For this recipe, I used something I rarely bring out for baked goods. This baby:

For the base of this cookie, I pulsed together the flour, sugar and salt, and then added the butter to create a very crumbly mix. It could probably be done without the food processor, but with alot more work.

Anyway, after I pressed the mixture into the bottom of a 9x13" pan, and baked it for 20 minutes. While that was baking, I made the top part, by melting butter and adding in salt, brown sugar and honey, and let it simmer for one minute. After removing it from the heat, I added cream, vanilla, and where I should have mixed in pecans, rice krispies.

(Here is normally where I would show you pictures of those steps. But I was actually on the phone when they occurred, and while I can manage to multitask enough to bake and talk at the same time, I can't quite bake, talk and photograph.)
After you spread the mixture on top of the base, it bakes for another 18 minutes. Then let it cool to room temperature, and stick it in the fridge to firm up.

After I left it in the fridge for a while, I pulled it out to cut into bars.


I even had to take a break it the middle it was tough. I used a big chef's knife to cut through it easily. And of course I had to taste the corner. It was good - like nothing really I've made before. The top was chewy and had a nutty-brown sugar/honey taste. I liked the two different layers - the cookie bottom and the chewy top. I think that they actually got chewier as time went by - there was definitely a noticeable change in the texture after a day.

Tip of the Day: Brown sugar is always measured as a "packed" cup - which means you press the sugar down into the cup with your fingers to make sure it's as full as possible.

Recipe: (from Cookie Madness)

Crust:
1 cup flour
1/4 cup light brown sugar
1/4 tsp salt
6 tbsps cold butter, diced

Filling:
1/4 cup (1/2 stick) butter, melted
1/4 tsp salt
1/2 cup light brown sugar
3 tbsps honey
1 tbsp whipping cream
1/2 tsp vanilla
1 cup rice krispies (or coarsely chopped pecans)

Crust:

Mix flour, brown sugar and salt.

Add butter and mix until coarse crumbs.

Press into the bottom of an 8 inch foil lined pan and bake at 350 for 20 minutes.

Filling:

In a saucepan, melt the butter, and stir in the sugar, salt and honey. Remove from heat and stir in vanilla and cream. Stir in rice krispies or pecans.

Pour over crust and bake for another 18 minutes. Remove and let cool for an hour on a rack before refrigerating until firm. Cut into bars.

2 comments:

  1. This sounds like a fabulous bake. Thanks for sharing! :)

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  2. mmmmm.... I don't like nuts either so thanks for the variation. This looks yummy.

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