Gooey Sugar Pie Bars (Print Version)
# Ingredients:
01 -
1 teaspoon vanilla extract.
02 -
3 tablespoons unsalted butter, melted.
03 -
1/4 teaspoon salt.
04 -
1/4 cup whipping cream.
05 -
1/2 teaspoon salt.
06 -
1 1/2 cups light brown sugar, packed tightly.
07 -
2 large eggs, at room temperature.
08 -
2 tablespoons granulated sugar.
09 -
1/2 cup unsalted butter, cold and in cubes.
10 -
1 tablespoon vanilla extract.
11 -
1 1/2 cups all-purpose flour.
12 -
2 tablespoons cornstarch.
# Instructions:
01 -
Set oven to 350°F. Line an 8-inch square pan with parchment, leaving some extra hanging over the sides for easy lifting later.
02 -
Stir together the flour, sugar, and salt in a bowl. Add the cold butter and mix until you’ve got tiny chunks. Add vanilla last, mix until just combined, and press into the prepared pan.
03 -
Pop the crust into the oven and bake for about 10 minutes.
04 -
Combine the brown sugar, cream, eggs, melted butter, cornstarch, vanilla, and salt in a bowl. Whisk it all together until it’s smooth and lump-free.
05 -
Carefully pour the filling over the still-warm crust and bake for 25 minutes. The edges will crisp up, but the center should wiggle a bit.
06 -
Let it cool completely on the counter first. Then stick it in the fridge for 2-3 hours until firm. Use those parchment handles to lift it out and cut it into 16 pieces.
# Notes:
01 -
Keep in the fridge for up to 4 days.
02 -
Store in the freezer for as long as 3 months.
03 -
Middle should still wobble a bit when you take it out of the oven.