I made two new best friends this weekend: raspberry caramel sauce, and brown butter raspberry bars. Luckily for you, I’m pretty good at sharing…
We’ll start with the caramel, aka – Awesome Sauce
So what happens when you have this awesome sauce? You put it on something. Duh.
Like brown butter raspberry crumble bars.
This recipe is a modified version from Cooks Illustrated. My version has a browned butter cookie-esque crust, and a mouth-puckery-tart, fresh raspberry filling. Oh, and I threw some flax seeds on top, cuz those are healthy, right?
Ok, this bar is in no way healthy (don’t you see all of that butter??) so cut your squares small, and share with a friend. Don’t you do yoga? That might be nice too…
These keep just fine in the fridge, in a nice covered container, for about a week.
You may have noticed the obscenely large amount of berries I’ve used here. Well, there’s no denying it; I did, in fact, use a surprisingly huge amount of berries. I didn’t want to cut my filling with preserves, because I was aiming for a tart, and pure filling..and I wanted a lot of it. All too often, crumble bars are mostly cookie and crumble, with very little filling. But I wanted to sink my teeth into a nice, thick, berry layer.
If you’d like, go ahead and do a 1/2 and 1/2 type of thing (half berries, half preserves). And, you can use whatever kind of berries you like: blueberries, blackberries, strawberries… and even frozen! Those are always on sale. Hooray for discounts! Just leave ‘em on the counter to thaw before using.