Tuesdays with Dorie BCM: Crispy-Topped Brown Sugar Bars
March 24, 2015 at 5:44 pm | Posted in BCM, cookies & bars, groups, sweet things, tuesdays with dorie | 16 CommentsTags: baking, cookies
Anyone remember the Snickery Squares from BFMHTY? I think Crispy-Topped Brown Sugar Bars are BCM‘s answer to those. Junky, but in the best possible way, these homemade candy bars have a brown sugar cookie base and a smear of dark chocolate. The star of the show, though, is the layer of caramelized Rice Krispies on top. You may be tempted to skip caramelizing the Krispies and just toss on a handful as-is outta the box, but it is a step that is worth it. (A couple of people used caramel corn instead of Krispies, and that sounds pretty darn good, too.) Also, you’ll wind up with extra caramel Krispies– score! I shamefully admit that I considered eating those extra sugary puffs with milk for breakfast, but decided to save them for ice cream sundaes instead…far less shameful, right?
I heard that the brown sugar cookie base was very crisp and a bit of a mess to cut when baked at the recipe’s stated time and temp (375°F for 22 minutes), so I baked my base at 350°F for about 15 minutes instead. It was easy to cut into bars and ate like a soft, chewy shortbread. I did only make a half recipe in a loaf tin, but if I did a full size batch, I’d still definitely peek in the oven after 15 minutes and see what’s going on.
These bars sounded like they had the potential to be very sweet, so I used a 72% bittersweet chocolate with a tiny pinch of salt sprinkled in to keep it under control. They are rich enough that I could say a little goes a long way, but really, they are moreish enough that I could have eaten the whole loaf pan in one go!
Make them! For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.
P.S.: If you’re interested in gluten-free baking, enter my Gluten-Free Flour Power book giveaway here.
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a whisk and a spoon 
I thought these were fabulous, mainly because of the topping. A sprinkle of salt on the chocolate sounds like a great idea.
Comment by Zosia— March 24, 2015 #
Love your photo. They look great against the black background.
Comment by lovielouLovie Bernardi— March 24, 2015 #
Yours turned out beautiful! I didn’t make the caramelized topping, and am looking forward to trying that next time. I used bittersweet chocolate too. 🙂 – mary
Comment by foodlibrarian— March 25, 2015 #
Your bars look great. I loved the caramelized Rice Krispies and will do them again to have with ice cream. A sprinkel of salt was a clever idea.
Comment by Margrèt Jóhanna— March 25, 2015 #
Yummmmm! I could eat brown sugar out of a bag. Now I can enjoy it in a bar without shame! hehe
Comment by Jenna— March 25, 2015 #
I plan to try this recipe very soon! It looks, and sounds, delicious.
I’m interested in the term you used… ‘moreish’…I’ve only heard it used once before, and that was here in northern Newfoundland. I’m always interested in how unique expressions ‘travel’.
Comment by wordinstone— March 25, 2015 #
Hi wordinstone. I spent some time living in Australia, and that word travelled home with me from there, where I heard it used often.
Comment by steph (whisk/spoon)— March 25, 2015 #
I agree about the fact that it could go sweet so I used dark chocolate as well. Glad you enjoyed it.
Comment by smarkies— March 25, 2015 #
Your bars look and sound wonderful! I’m saving the caramelized Rice Krispies to have with ice cream too, so good!
Comment by Summer— March 25, 2015 #
I am still trying to bake my way through BFMHTY. I am going to have to try out these Snickery Squares, they look good too. I agree that the caramelized Rice Krispies were not to be missed. Great photo!
Comment by Diane Zwang— March 25, 2015 #
You’re right, they’re totally homemade candy bars! And moreish for sure!
Comment by Margaret @approachingfood— March 25, 2015 #
I just tried this recipe this morning. I used dark chocolate but might try it with a milk chocolate next time. I baked the crust at 350 degrees for 17 minutes but could have baked it longer (ovens vary). Thanks for posting!
Comment by wordinstone— March 26, 2015 #
These look divine! I love brown sugar in baking goods recipes 🙂
Comment by MyKabulKitchen— March 27, 2015 #
These were terrific, weren’t they. Next time, I will have to make the caramelised rice krispies.
Comment by Cakelaw— March 29, 2015 #
You have the right formula for perfect bars!! I’m going to make a note in my cookbook with your baking temp and time 🙂
Comment by thatskinnychickcanbake— March 29, 2015 #
I had the same thought – of eating the extra topping as cereal, with milk. I was going to pick up some ice cream to go with it, but it didn’t last. 🙂
Comment by Cathleen | My Culinary Mission— April 4, 2015 #