"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, April 26, 2010

Rosie's Gooey Butter Bars

Yield: 24 small bars
For pastry base:

1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla
1 large egg

For filling:

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 pinch salt
1/2 teaspoon vanilla
6 tablespoons sweetened condensed milk
1/3 cup light corn syrup
1 large egg
1/3 cup all-purpose flour

To prepare pastry base: Preheat oven to 350 degrees. Lightly grease a 9-inch-square baking pan with butter or line the bottom with parchment paper.

Sift flour, salt and baking soda together into a small bowl; set aside.

Combine butter, sugar and vanilla in a medium bowl. Beat with an electric mixer on medium speed until light and fluffy, about 1 minute. Scrape bowl with rubber spatula. Add egg; beat until smooth, about 10 seconds. Scrape bowl.

Add flour mixture to butter mixture; beat on low speed until blended, 10 seconds, stopping mixer once to scrape bowl. Using floured fingertips or a spatula, spread dough evenly over bottom of prepared pan. Set aside.

To prepare filling: Combine butter, salt and vanilla in another bowl; beat on medium speed until light and fluffy, about 1 minute. Scrape bowl.

Add condensed milk and beat on low speed until blended, 15 seconds. Scrape bowl, then beat in corn syrup until blended, 10 seconds. Add egg; beat on medium-high speed until light and fluffy, 1 1/2 minutes. Scrape bowl.

With mixer on medium speed, add flour. Beat until mixed, 30 seconds.

Pour filling evenly over base. Bake on center oven rack until edges appear set but center is still jiggly, 25 to 27 minutes. Let cool to room temperature, then refrigerate until set, about 4 hours. Cut into 2 1/4-by-1 1/2-inch bars with a sharp, thin knife, dipping it into hot water and wiping it clean before each cut.

Per serving: 162 calories; 10g fat (56 percent calories from fat); 6g saturated fat; 44mg cholesterol; 2g protein; 16g carbohydrate; 8g sugar; no fiber; 78mg sodium; 20mg calcium; 34mg potassium.

Note: Bars can be frozen up to 2 weeks. Layer in an airtight plastic container with plastic wrap, parchment or waxed paper between the layers.

Adapted from "Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book," by Judy Rosenberg (Workman)

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