Morning Lullabies

“If you have good thoughts they will shine out of your face like sunbeams and you will always look lovely.”
-Roald Dahl
Short and sweet for today.  
These bars are absolutely killer.  The nutella, raspberry jam, and brown butter shortbread and crumb combine into a not-too-sweet and nibbly treat.  
What’s more, they can be made super quickly (and with one bowl and one spoon.  No mixer nonsense here.).  
I whipped these up last night because I had had a long, hard day and was inspired by the Bonne Maman raspberry jam in my fridge.
Waking up to them in the morning?  Best. Breakfast. Ever. Laaaaa! 
Those cookies you see were a bit of an experiment.  I ground my own pistachio flour (Pistache. Pistache. Pistache.), then combined it with honey into crunchy (and shippable) butter cookies drizzled with chocolate.  I also made some salted honey-pistachio butter with the extra chunky bits of pistachio flour.  Love!
I’ll be back soon with some ideas for lovey-dovey baked goods.
And some slightly more involved posts.  Perhaps.
Nutella, Raspberry, and Brown Butter Bars
480 g flour
2 sticks butter, melted and browned
50 g sugar
40 g cream 
6 g kosher salt
good quality raspberry preserves (or any other fruit); I used about 2/3 of a jar of Bonne Maman
150 g nutella, heated gently until it is liquidy and easily spread
Preheat oven to 350 degrees F.  
Stir the flour, sugar, and salt together in a bowl.  
Pour in the browned butter and cream and stir until crumbs come together.  
Press half of the batch into a greased 9X7 pan (These would also work in an 8×8, I’m willing to bet).  
Spread the liquid nutella evenly over the crust, then dollop jam over.  I used just shy of a cup of preserves, which was pretty conservative.  If you want more fruity flavor, just add more jam.  Either way, don’t spread the nutella or the jam all the way to the edges of the bars.  Rather, leave about a 1/4 inch empty space around the edges.  Once the jam dollops are smoothed over the nutella, sprinkle the rest of the crumbs on top.  
Bake for 35-40 minutes (a note: the bars will look pale golden when done, but they are difficult to judge.  Grab a relatively large crumb from the top and pinch to see if it is crumbly and thoroughly baked.  If so, pull the bars out.  I used a convection oven, so my bars were done around 33 minutes.  If your oven runs colder, do the crumb test to be sure.)  
Allow to cool completely, then slice into squares.

One comment

  1. omg. swing those nutella and raspberry bars my way bebe. you’re a talent. kiss kiss love you

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