This versatile bar is equally delicious as a breakfast bar or a mid-afternoon pick-me-up.
Obviously, every recipe has something unique even if they all share 90% of the same ingredients. It’s all about proportions and handling. Well, the proportions here are special – 7 sticks of butter special. Yep, 5 sticks for the crust and 2 sticks for the topping. That’s a record in my cookbook, but I’m not complaining. It’s just a bit startling.
As I was mixing up this cookie recipe, I thought of how easy it is to follow a recipe as opposed to how much time it took to come up with a new recipe and get it right. A lot of trial and error, I am sure, in the process of getting it right.
I always get excited when I get to use a new gadget in my cooking project. The new gadget this time was a very old piece of technology – a rolling pin. Hey, it helped make a gorgeous crust.
Fill ‘er up!
(aka: the filling station)
Ooooh. There’s that butter again. I told you so.
and then with a flick of the wrist
À NOTER: This recipe produced a very crumbly cookie bar. I find them challenging yet fun – trying to get all the crumbs. This is one of the recipes that requires baking in two stages: 1) bake the crust for about 16 minutes, then add the filling, and topping and 2) bake for another 10 minutes. Then it needs to rest and cool down before cutting.
Speaking of resting!
Patisserie Chezbonneau baked this recipe especially for students of Ms. Dzido’s Middle School Spanish. They have been generous with their blogging comments in Spanish.