Three layers of sweet decadence form these marvelous Crispy Topped Brown Sugar Bars.
Crispy Topped Brown Sugar Bars
A brown sugar shortbread crust provided the base for these crispy topped brown sugar bars from Dorie Greenspan. Then chopped semi-sweet chocolate was sprinkled over the hot crust and spread across the crust before caramelized Rice Krispies were scattered on top.
More Crunchy than Chewy!
Even though I followed the timing to the letter in this recipe, my cookie layer was more brittle than chewy. Almost reminiscent of English toffee (can that ever be disappointing???!). Granted, it was still buttery with caramel undertones from the brown sugar, but the texture wasn’t exactly as Dorie described.
But I did manage not to scorch my Rice Krispies as I added them to the molten, melted sugar and gently stirred them till they grew amber and caramelized. Those little nuggets were the star of these bars—thank goodness I had plenty of crumbs to sample.
Quality control, people. It must be done! So watch your timing if you want a chewy base, but if yours get a little darker than planned, you’ll still fall hard for these tasty treats. Even Bill claimed they were “good!” I’m still working on expanding his culinary critiquing vocabulary, but we’ll take good over any negative alternatives!
Here is the recipe for Crispy Topped Brown Sugar Bars. They are also found on page 324 of Dorie Greenspan’s newest cookbook, Baking Chez Moi. Definitely worth the investment! And check out what the other “Doristas” thought of this recipe on the LYL page of the Tuesdays with Dorie website.
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