Bittersweet Bars aka Layers of Delight

Bittersweet Layers - 2

Today is a very bittersweet day for me. As many of you know, I have been working at Fresh & Easy for almost 6 years, ‘manning’ (if you will) the Kitchen Table until that was closed, then helping at the registers and bagging groceries.

It has been a great pleasure for me to explain all the wonderful products that F&E carried, suggest ways to use them, help customers plan for special occasions, create new ways to use familiar foods….in short, do for them some of what this blog is all about.

Today, the Palm Desert store closed and the closing is bittersweet because I don’t know when or where I will see many of the friends I have made over the years; some of those friends are YOU and at least, we can stay in touch through this blog.

So today’s recipe is labeled Bittersweet Bars; it is just a slight modification of a cookie bar I created while my nephew (whose birthday is today – Happy Birthday, Robert!) while he lived with me when he was going to college. He came in just as I was taking these out of the oven and raved over how good they smelled. He asked what they were and I said it was something new I had just tried out and what should they be called. He named them Layers of Delight! And that is their real name (when I make them with semi-sweet chocolate).

Try them with any chocolate – or a combination; and enjoy.

Bittersweet Bars

  • 1/2 c unsalted butter (1 stick)
  • 1-1/2 c dark brown sugar, divided
  • 1 c all purpose flour
  • 1 c  pecan halves
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • additional flour (see instructions; below less than 1/4 cup)
  • 1 c bittersweet (or semisweet or milk – or a combination) chocolate chips

Preheat oven to 375. Butter (or use butter flavored spray) a 9″ x 13″ pan.

In food processor, combine butter, 1/2 cup dark brown sugar and the 1 cup flour, with metal blade until crumbly (or cut together as for pie crust). Pat crust into prepared pan and bake for 10 minutes. Cool completely.

When crust is cool, spread pecans evenly over surface. Beat eggs with remaining 1 cup dark brown sugar until thick. Add vanilla. Put salt and baking powder in bottom of 1/4 cup measure; fill rest of measure with flour and stir into egg mixture. Pour over crust. Sprinkle chocolate chips evenly over mixture.

Bake at 375 for 20 minutes or until center is baked. Cool; then cut in 32 pieces.

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