Tuesday, May 10, 2011

Test: Derby Pie Bars

I'm not very good about posting "holiday" recipes before the actual holiday.  I'm sorry.  Life gets in the way of being a food blogger sometimes.  The good news is that these Derby Pie Bars are delicious any day of the year - big hats and horses are not required.  I accidentally made them with pecans instead of walnuts, because at the grocery store I had convinced myself that pecans were more "Southern."  Either type of nut would work, as long as you don't forget the real stars of the show - the chocolate chips and the bourbon!


Derby Pie Bars
From The Kitchn

For the shortbread crust
1/4 cup powdered sugar
1 cup all-purpose flour
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cubed

For the filling
12 tablespoons (1 + 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 eggs
3/4 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons bourbon or whiskey (or more to taste)
1 1/2 cups chocolate chips
1 1/2 cups chopped walnuts
Vanilla ice cream, for serving

Preheat oven to 350°.

To make the crust, combine the powdered sugar, flour, and salt In the bowl of a food processor. Add cubes of butter and pulse until it resembles coarse cornmeal. (You can also use your fingers or a pastry cutter to incorporate the butter. Whatever is easiest for you.) Firmly pat the mixture into the bottom of a 9 x 13 inch baking dish. Bake the crust for about 20 to 23 minutes until just lightly golden.

To make the filling, cream the butter and sugar until light and fluffy. Add the eggs, flour, salt, and bourbon and continue to mix until well combined. Fold in the chocolate chips and walnuts. Pour batter over partially baked crust. Bake until filling is set and the top is light golden brown, approximately 25 minutes. Allow bars to cool for at least 30 minutes before cutting into 2-inch squares (or desired size). Serve with vanilla ice cream.

Bars will keep in an airtight container for at least a week.

2 comments:

  1. This recipe is from some old college graduates that catered from the time they were in college till now. Its exact same everything. Can't take the credit for someone else's hard work.

    ReplyDelete
    Replies
    1. The recipe that I used and credited was from the website The Kitchn. Maybe it is the same. I did not take credit for the recipe. That is why this recipe is labeled "Test" - the point is that I was testing someone else's recipe.

      Delete

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