Crispy-Topped Brown Sugar Bars - Tuesday with Dorie

Crispy-Topped Brown Sugar Bars

Whew! I made it by 2 hours! I'm back with Tuesdays with Dorie. Oh, I lost a couple months due to the holidays and a full week of the flu...but I couldn't miss today! It's a bar with Rice Krispies on top!

These were super simple to make. A brown sugar shortbread is baked until golden brown. Then, you spread chopped chocolate (I used Trader Joe's Dark Chocolate block) on top and let it melt a bit. A quick spread of the chocolate creates a space for your cereal!

You can put a caramelized cereal topping too. Look at the book for this yummy option.

Tuesdays with Dorie doesn't publish the recipe. You should get Dorie's book: Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (this recipe is on page 324)! I love all the recipes in the book and Dorie's kind words and encouragement. In this recipe, she says, "show it who's boss" referring the shortbread dough. Love it!

Be sure to check out the other Tuesdays with Dorie bakers and their take on this yummy recipe!

P.S. I love my 8 x 8 x 2 pan. It's by Magic Line/Parrish. The edges are perfectly square so you get sharp edges on brownies, cakes, etc. I have 8" and 9" square pans, as well as 9" x 13" rectangle pans too. And they are made in Los Angeles! (I've visited the factory store...here's a post about it)