This week’s Tuesdays with Dorie recipe is for Crispy-Topped Brown Sugar Bars. I was so happy to see a cookie recipe show up in the rotation. Although many other recipes don’t take too long to make, I feel like cookies are always quicker to make. Maybe it’s because I make cookies all the time, who knows! I was envisioning that these were topped with brown sugar meringue, so I certainly didn’t read the title of the recipe very carefully. At any rate, make sure you check out the different offerings made by this week’s Tuesdays with Dorie bakers by visiting the TWD blog .
It took me two attempts to make these, and I have no one to blame but myself. I made the first ones and got them in the oven and set the temperature. I remembered that some of the bakers had said to bake them for less time. In changing the timer, I somehow turned off the oven. I noticed it and got the oven back on and figured it was ok with a little more time. Then I used mini chocolate chips, and of course they have additives so they won’t melt. Fine, you win. I’ll give it a second try.
The second time I made sure that I didn’t mess up the oven and used better quality chocolate for the topping. I had made the caramelized rice crispies, although mine didn’t get as caramelized as they could have. I let my bars chill in the refrigerator overnight, which made the chocolate super hard to cutting them was a challenge. I’m glad I gave these another try because I really like the flavors. The sweetness of the crust and the caramelized rice crispies pairs beautifully with the dark chocolate I used.
Recipe from Baking Chez Moi by Dorie Greenspan, page 324