Bliss Bars

Prep time: 15 minutes                     Baking time:   40-45 minutes
Yield:   30-35 small squares or triangles

Ingredients for crust:

115 g (1/2 cup) unsalted butter, cold, cut into small chunks
½ teaspoon (2.5 mL) pure vanilla extract
1/4 cup (60 mL) granulated sugar
150 g (1 cup / 250 mL) all purpose flour
¼ teaspoon (1.5 mL) salt

Ingredients for Topping:

2 –  2  1/4 cups of your choice of:
Chopped nuts – walnuts, hazelnuts, or pecans (toasted and cooled)
Dried fruit – cranberries, raisins, or cherries
Chips – dark, milk, or white chocolate; peanut butter; butterscotch; or toffee

2 large eggs, at room temperature
105 g (1/2 cup hard-packed) golden brown sugar
½ cup (125 mL) golden cane syrup
2 teaspoons (10 mL) pure vanilla extract
1 tablespoon (15 mL) brandy or bourbon
¼ teaspoon (1.5 mL) salt
2 tablespoons (30 mL) unsalted butter, melted

Method:

1. Preheat oven to 350 ⁰F (180 ⁰C).   Lightly butter a 9 x 9 baking pan, or line it with parchment paper.
2. Prepare the crust:  Put cold butter chunks into the bowl of a food processor.   Drizzle in the vanilla; add the sugar, flour, and salt. Pulse until crumbly.   Press crust mixture firmly and evenly into the prepared pan.
3. Bake crust for  15-18 minutes – or until light golden in colour. Let the crust cool for about 10 minutes while you prepare the filling.
4. Prepare the filling:  Combine your choice of nuts, dried fruit and chips.   Set aside.
5. In a mixing bowl, whisk the eggs and add the brown sugar. Stir well to combine. Pour in the syrup, vanilla and brandy.   Whisk to combine. Add the salt.
6. Stir in melted butter. Whisk to ensure all ingredients are incorporated.
7. When the crust has been baked, and has cooled down a little, evenly sprinkle the nut-dried fruit-chip mixture over the crust.
8. Gently pour the egg-syrup mixture evenly over all.
9. Bake for 25-30 minutes – or until it is firmly set and is golden brown.
10. Let cool completely in the pan. Cut into small squares or triangles.

Questions and comments are always welcome    alex@chilipeppersandpears.com ^[1]