Baked Bars, pg 122

I think every bakery has some version of these bars for two simple reasons; they’re easy and have a little of everything so everyone will love them.

The Verdict: HOLY BUTTER! Way too much butter in the crust. In fact it wasn’t a crust, it was so wet that it melded into the rest of the bar. And once they start to warm up they’re a giant mess. The butter run off in the baking dish was repulsive (even though I used parchment!) and I happened to flip a bar over and noticed the pockets of butter in the crust.

That being said, people lost their crap over these. Someone actually declared that it was the best thing I’ve ever baked and I wanted to punch him in the neck because it was so insulting. Out of everything I’ve made he loved the butter drenched sugar bars? It’s maddening. It’s a good recipe for beginners, aside from waiting for the crust to cook, cool and then to bake it again, it’s probably as easy as baking gets.

I also diverted slightly from this recipe and used graham crackers and chocolate crumbs in the crust because I knew that it could only improve the crust and I had chocolate crumbs that I wanted to get rid of.

Tips for Next Time: Sigh. I know that there is going to be a next time. No point in denying it. Next time I’m going to melt ½ cup of butter to start with and then gradually add more butter until the crust is the right consistency. I expect that I’ll be able to reduce the butter by a ¼ cup.