Milk Bar’s Crack Bars

Milk Bar’s Crack Bars

This recipe was inspired by Bon Appetit’s Crack Pie recipe! I made a few simple tweaks to make it a little more approachable for any baker.

Cookie Crust

• 6 tablespoons unsalted butter (softened)

• 4 tablespoons brown sugar

• 2 tablespoons sugar

• 1 large egg

• 3/4 cup plus 2 tablespoons old-fashioned oats

• 1/2 cup all purpose flour

• 1/8 teaspoon baking powder

• 1/8 teaspoon baking soda

• 1 teaspoon salt

Filling

• 3/4 cup sugar

• 1/2 cup packed brown sugar

• 1 stick unsalted butter (melted, cooled slightly)

• 6 1/2 tablespoons heavy whipping cream

• 4 large egg yolks

• 1 teaspoon vanilla extract

1. First, make your cookie crust! In a mixing bowl, combine the butter, sugar and brown sugar. Use a electric mixer to beat until light and fluffy.

2. Next, add the egg and mix together some more. Lastly, add in your dry ingredients and mix until combined.

3. Prepare a 8inX8in baking pan with parchment paper and turn the cookie dough out onto the pan. Make sure it gets into each corner so it bakes evenly.

4. Pop the cookie into the oven and make at 350º for 18 minutes.

As the cookie bakes, make your filling!

1. Using an electric mixer, cream together the melted butter, brown sugar and white sugar until well combined. Then add in the 4 egg yolks, cream and vanilla. Mix together until smooth and set aside.

2. Once the cookie is done baking, allow it to cool for about 10 minutes before crumbling the entire cookie into a large bowl. Mix in 2 tablespoons of melted butter until the cookie crumble is coated with the butter.

3. Pour the cookie crumble back into the 8inX8in pan with parchment paper and press down with your hands to create a crust. I use another piece if parchment paper so the cooke crust doesn’t stick to my hands.

4. Once the crust is packed into place, pour the filling mixture right over the crust.

5. Place the bars into the oven at 325º for about 50-55 minutes.

6. Once they are done, allow the bars to cool (refrigerating overnight is best) before cutting into them.

Enjoy! With love + salt, Emily