Recipe by: St. Louis Post-Dispatch 2/10/97 To prepare the base: Preheat oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter or line the bottom with parchment paper. (If you are using an 8-inch pan, preheat the oven to 325 degrees.)Sift flour, salt and baking soda together into a small bowl. Set aside.
Using an electric mixer on medium speed, beat butter, sugar and vanilla together in a medium bowl until light and fluffy, about 1 minute. Scrape the bowl with a rubber spatula. Add the egg and beat until smooth, 10 seconds. Scrape the bowl.
Add the flour mixture and beat on low speed until blended, 10 seconds, stopping the mixer once to scrape the bowl.
Using floured fingertips or a spatula, spread the dough evenly over the bottom of the prepared pan. Set aside.
To prepare the filling: With the mixer on medium speed, beat butter, salt and vanilla together until light and fluffy, about 1 minute. Scrape the bowl with a rubber spatula.
Add sweetened condensed milk and beat on low speed until blended, 15 seconds. Scrape the bowl, then add corn syrup and mix until blended, 10 seconds. Add the egg and beat for 1½ minutes on medium-high speed until the mixture is light and fluffy again. Scrape the bowl.
With the mixer on medium-low speed, add the flour and beat until mixed, 30 seconds.
Pour the filling evenly over the base. Bake on the center rack of the oven until the edges appear set but the center is still jiggly, 25 to 27 minutes. (Bars baked in an 8-inch pan may take longer.) Let cool to room temperature; then refrigerate until set, about 4 hours. Cut into 2 ¼-by-1 ½-inch bars with a sharp thin knife, dipping it in hot water and wiping it clean before each new cut.
If you plan to snack on them the first day, place the bars on a plate or simply leave them in the pan. After that, refrigerate, covered with plastic wrap, overnight, or layer the bars in an airtight plastic container with plastic wrap, parchment or waxed paper between the layers. Store the container in the freezer for up to 2 weeks. Bring the bars to room temperature before eating. Yield: 24 small bars. Tester's note: The best gooey butter bars I have ever made. From "Rosie's Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book.".
Posted to Bakery-Shoppe Digest by angstrom@... (Angela L Gilliland) on Apr 12, 1998
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