Like Holly Golightly's cat, these bars are nameless. Unlike Holly Golightly's cat, the reason for their namelessness is that their inspiration is a certain infamous pie, which is the registered trademark of some rather litigious individuals. Kern's Kitchen, who hold the trademark, like to make liberal and slightly terrifying use of the legal system to protect their pie. They have sued 25 times to protect it, with targets including cookbooks, restaurants and Bon Appetit magazine. In a fantastically Wizard-of-Oz-esque move, their production facilities include a curtained off area where the pie is mixed by the sole employee who knows the recipe.
So these are nameless bars. And also like Holy Golightly's cat, these should never be thrown out of a taxi in a rainstorm.
These bars are fantastical dessert hybrids, a sugary chimera: part gooey sugar pie, part buttery shortbread, with a touch of chocolate chip cookies goodness.
from Smitten Kitchen
- 1 cup flour
- 1/4 teaspoon fine sea or table salt
- 1/4 cup sugar
- 1/2 cup butter, cut into chunks
- 6 tablespoons butter, melted
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 6 tablespoons flour
- 3/4 cup chocolate chips
- 1/2 cup toasted walnuts, roughly chopped
- 1/2 cup toasted pecans, roughly chopped
- flaky salt
Heat oven to 350°F. Line a 8" square pan with parchment paper.
Crust: Combine all ingredients in a food processor and blend until the dough comes together in a solid lump. Pat dough into an even layer in the parchment lined pan. Bake until just beginning to colour, about 15 minutes. Set aside to cool.
Filling: Mix together butter, sugars, egg, yolk, salt and vanilla. Add flour and stir until just combined. Fold in chocolate and nuts. Pour over crust, spreading evenly. Sprinkle the top with flaky salt.
Bake for about 20 minutes, until top is crackly and golden but still wobbles a teeny bit when jiggled.
Photos: Tyrel Hiebert