BCM P & Q: Crispy-Topped Brown Sugar Bars

So excited to try these? Any hints or ideas for the topping? What do you need to know?

11 thoughts on “BCM P & Q: Crispy-Topped Brown Sugar Bars

  1. Mine turned out perfectly! I went with the lowest baking time, dark chocolate, and caramelized rice crispies … The neighbors, my college boy, and I all agree that they are keepers! Like Dorie says in the macarons recipe, “you have to learn your oven”.

    • Tammy I can imagine this would have gone over very well with your college boy :) My colleagues thought it was “bake sale” material too! I liked it – just not what I was expecting. I know my oven pretty well (all those batches of macarons!) – this was very crisp though – perhaps how it’s meant to be. I was thinking it would be like shortbread, sort of melt in your mouth but it was more crunchy than that. Ah well, rustic works too!

      • Maybe mine didn’t turn out as crispy as yours, Mardi. I cut some in one-inch squares and really loved how those turned out … just perfect for a finger-food party, I think.

      • I only baked mine 16 minutes and my family said (I didn’t eat any) it was pretty crispy all the way through, I could tell when I pulled them from the oven after only 16 minutes, but I knew it might be that way with my oven. The crispy topping was super crunchy, too. It sure looks good to me. I was thinking/expecting shortbread-like, too.

  2. I started with the 8 x 8 pan but felt the base was going to be way too thin. Ended up using an 8 x 4″ loaf pan and thought they came out perfect, with a nice semi-soft cookie base. I chopped my bittersweet chocolate bar coarsely and didn’t let it melt all the way, and topped with the caramelized Rice Krispies (with a little flavor enhancer I’ll tell you about later)! Now I need to get them out of the house so I don’t eat them all

  3. Made these today. Super easy. Super sweet. I got 18 bars as Dorie did, but went back and cut the bars in half being they are so sweet – but good! Also, when Dorie says “show it (the dough) who’s boss,” you know you may have a struggle ahead. I found wetting my hands with water helped the dough not to stick to my fingers as I pressed it into the pan. Alternately, you could use a piece of buttered parchment, I’m sure. Oh, yeah, I cooked the crust for about thirteen minutes – perfect for my oven. My bars have a soft, chewy crust.

  4. Pingback: Cook-A-Longs-R-Us: Caramel Corn-Topped Brown Sugar Bars |

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