You saw the cover of this month’s Gourmet, right? If it made your mouth water anything like it did mine, you are in for a treat.
The gorgeous picture is exactly what your bars will turn out like if you follow the recipe. There is nothing difficult, it just takes time. I made my bars in a baking sheet (jelly roll pan) and added another 1/3 of the ingredients to the crust and 1/3 to the topping. Once the filling was poured onto the cooked crust, they baked a little quicker than the recipe said (about 25 minutes).
I’d bought gorgeous black and raspberries the farmer’s market so I combined the two for the topping. Rather than topping the bars then cutting them, I cut them first then spooned the berries on each piece. I almost 86’d the mint but, trust me, it makes all the difference. Also, there was no salt in the recipe so I added a pinch each to the crust and topping.
Two of my favorite desserts in the world are cheesecake and blackberry pie. This bar satisfies all my sweet cravings with a nutty caramelized crust, a rich, creamy topping, and bright fresh berries.
This will become a staple recipe in my kitchen. Let me know if you love it too!