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Ingredients
- Cookie Crust:
- 1 pouch sugar cookie mix
- 1 tablespoon all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 egg
- Topping:
- 3/4 cup unsalted butter
- 2 Anjou pears, peeled, thinly sliced
- 3 eggs
- 3/4 cup sugar
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla
Preparation
Step 1
1 Heat oven to 350°. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In large bowl, stir together cookie mix and 1 tablespoon flour. Add 1/2 cup softened butter and 1 egg; stir until soft dough forms. Gently press dough evenly in bottom of baking dish.
3 Bake 10 to 15 minutes or just until dough is set and light golden brown on edges. Set aside to cool.
4 Meanwhile, in 1-quart saucepan, melt 3/4 cup butter over medium heat. Once melted, cook butter about 5 minutes, stirring constantly, until butter turns deep golden brown. (Be careful because this happens quickly!) Remove saucepan from heat; immediately pour butter into glass measuring cup. Set aside to cool slightly.
5 While butter is cooling, place sliced pears in single layer over cooled cookie crust.
6 In large bowl, beat remaining Topping ingredients with whisk until well blended. Gradually add brown butter, beating until smooth. Pour mixture evenly over pears.
7 Bake 40 to 45 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. With sharp knife, cut into 4 rows by 3 rows.
Expert Tips;
For even more brown butter flavor, brown 1/2 cup butter used for cookie crust. Pour it into measuring cup and place it in freezer for about 1 hour or until “softened butter” consistency.
Be sure pears aren’t too ripe. If they’re really soft, end result may be mushy.
Refrigerate any uneaten bars for up to 3 days. Don’t leave them at room temperature or they’ll get too mushy.