FEBRUARY 2019 / SOUTHERNLIVING.COM
94flour. Prepare brownie mix according
to package directions in prepared pan,
baking at 350°F until a wooden pick
inserted in the middle comes out clean,
about 25 minutes. (Baking times may
vary among brownie mixes.) Cool
completely, about 1 hour.- Place peanut butter chips, sweetened
condensed milk, peanut butter, vanilla,
and salt in a medium microwavable bowl.
Microwave on HIGH 1 minute. Stir until
smooth. Spoon over cooled brownies,
spreading in an even layer. - Place chocolate chips and cream in
a small microwavable bowl. Microwave
on HIGH until chocolate is melted and
mixture is smooth, about 2 minutes,
stirring every 30 seconds. Pour over
peanut butter mixture on brownies,
spreading in an even layer. Refrigerate
brownies until top chocolate layer is
firm, about 1 hour. Sprinkle with peanuts.
Slice into 32 bars.
Raspberry-Almond
Crumble Bars
ACTIVE 25 MIN. - TOTAL 4 HOURS, 10 MIN.
MAKES 32|FILLING
6 cups (26 oz.) fresh or thawed
frozen raspberries
3 ⁄ 4 cup seedless raspberry jam
1 ⁄ 2 cup granulated sugar
6 Tbsp. cornstarch
1 1 ⁄ 2 tsp. lemon zest (from 1 lemon)
CRUMBLE
Cooking spray
2 cups all-purpose flour
1 1 ⁄ 2 cups uncooked old-fashioned
regular rolled oats
1 1 ⁄ 2 cups packed light brown sugar
1 cup sliced almonds
1 ⁄ 2 tsp. ground cinnamon
1 ⁄ 4 tsp. baking soda
1 cup butter, melted- Prepare the Filling: Stir together first five
ingredients in a saucepan. Bring to a boil
over medium-high, stirring occasionally.
Reduce heat to medium-low; cook, stirring
often, until thickened and reduced to 3^1 ⁄ 2
cups, 8 to 10 minutes. Cool completely,
about 1 hour.
2. Prepare the Crumble: Preheat oven to
350°F. Spray a 13- x 9-inch baking pan with
cooking spray. Line bottom and sides of
pan with parchment, leaving a 2-inch
overhang on all sides. Stir together flour,
oats, brown sugar, almonds, cinnamon,
and baking soda in a large bowl. Stir in
melted butter until combined. Firmly
press 4 cups of the Crumble mixture into
bottom of prepared pan. Bake until lightly
browned around edges, 10 to 12 minutes.
Cool 5 minutes.
3. Spread cooled Filling over warm crust;
sprinkle with remaining Crumble. Bake
at 350°F until filling is bubbly, 35 to 40
minutes. Cool completely in pan, about 2
hours. Lift bars out of pan using parchment
as handles. Slice into 32 bars.
Spiced Pecan Pie Bars
ACTIVE 10 MIN. - TOTAL 2 HOURS
MAKES 32|CRUST
Baking spray with flour
3 cups all-purpose flour
1 cup cold unsalted butter, cubed
3 ⁄ 4 cup unsifted powdered sugar
1 tsp. kosher salt
FILLING
4 large eggs
1 cup light corn syrup
2 ⁄ 3 cup packed light brown sugar
1 ⁄ 2 cup honey
1 ⁄^4 cup all-purpose flour
1 ⁄ 4 cup unsalted butter, melted
1 tsp. ground cinnamon
1 ⁄ 2 tsp. kosher salt
1 ⁄ 2 tsp. ground ginger
3 cups pecans, coarsely chopped- Prepare the Crust: Preheat oven to
350°F. Spray a 13- x 9-inch baking pan
with baking spray with flour. Line bottom
and sides of pan with parchment paper,
leaving a 2- to 3-inch overhang on 2 sides.
Place flour, butter, powdered sugar, and
salt in a food processor. Pulse until coarse
crumbs form, 6 to 7 times. Firmly press
mixture into bottom of prepared pan.
Bake in preheated oven until light golden
brown, about 20 minutes. (Crust will
have cracks.) - Prepare the Filling: Whisk together
eggs, corn syrup, brown sugar, honey,
flour, melted butter, cinnamon, salt,
and ginger in a bowl until smooth. Stir in
pecans. Pour over warm Crust. Bake at
350°F until Filling is set, 25 to 30 minutes.
Cool completely in pan, about 1 hour. Slice
into 32 bars.Ultimate Dark
Chocolate Brownies
ACTIVE 30 MIN. - TOTAL 2 HOURS
MAKES 32|Baking spray with flour
3 (4-oz.) bittersweet chocolate bars
(such as Ghirardelli), chopped
(about 2 cups)
1 cup unsalted butter
4 large eggs
3 ⁄ 4 cup granulated sugar
3 ⁄ 4 cup packed light brown sugar
3 Tbsp. (1^1 ⁄ 2 oz.) bourbon
2 Tbsp. instant espresso granules
1 1 ⁄^2 cups all-purpose flour
1 ⁄ 2 tsp. kosher salt
3 (4-oz.) semisweet chocolate bars,
chopped (about 2 cups), divided
1 tsp. flaky sea salt- Preheat oven to 350°F. Coat a 13- x
9-inch baking pan with baking spray with
flour. Bring a medium pot with 1 inch of
water to a simmer over low. Set a medium-
size heatproof glass bowl over pot. Add
chopped bittersweet chocolate and butter
to bowl; cook, stirring occasionally, until
melted, about 2 minutes. Remove from
heat; cool slightly, about 10 minutes. - Whisk eggs, granulated sugar, brown
sugar, bourbon, and espresso granules
into cooled chocolate-butter mixture until
well combined. Stir in flour and kosher salt
until combined. Pour half of the batter into
prepared pan. Sprinkle with 1 cup of the
chopped semisweet chocolate. Top with
remaining batter, smoothing with an offset
spatula. Sprinkle with remaining 1 cup
chopped semisweet chocolate. - Bake in preheated oven until center
is set, about 25 minutes. Remove from
oven; sprinkle with flaky sea salt. Cool
completely in pan, about 1 hour. Slice
into 32 bars.