This recipe makes simple bars that are potently sweet and addictively delicious! Modified from Better Homes & Gardens Christmas Cookies 2021
Author: Beth Cato
Equipment
13x9 pan
aluminum foil
nonstick cooking spray
food processor
Ingredients
Crust
1/2cupunsalted butter1 stick
1 1/2cupsall-purpose flour
3tablespoonswhite sugar
1/2teaspoonfine sea salt
Filling
3large eggsroom temperature
3 1/3cupslight brown sugarpacked
1/2teaspoonground cinnamon
1/2teaspoonfine sea salt
1/2cupunsalted buttermelted (1 stick)
2teaspoonsvanilla extract
1/2teaspoonalmond extract
Instructions
Preheat oven at 350 degrees. Line a 13x9 pan with aluminum foil. Apply a coating of nonstick cooking spray. Dice up the butter into chunks.
In a food processor, pulse together the flour, sugar, and salt. Drop in the butter and pulse until the mix looks crumbly. It will not be cohesive. Pour everything into the prepared pan. Use the heel of a hand to press it into an even layer across the bottom.
Bake the crust for 15 to 18 minutes, until it is lightly brown. While that is cooking, make the filling.
In a large bowl, lightly beat the eggs. Mix in the brown sugar, cinnamon, salt, melted butter, and both extracts. Scrape the bottom of the bowl to ensure everything is combined. Pour the filling over the hot crust.
Bake for 35 to 38 minutes, until the middle has only a slight jiggle. The filling may form large bubbles near the end of baking but they do not need to be popped. Let the pan cool to room temperature.
Use the foil to lift the contents onto a cutting board. To make neat bars, use a knife to slice off the very edges, reserving these especially-candied portions for later enjoyment. Slice the rest into small squares. The bars can be stored in a sealed container at room temperature.