With a caffeine-fueled, dark chocolate filling and buttery, flaky brown sugar crust, baker Cheryl Day's decadent pie bars are irresistible. They're also practical: portable, crowd-pleasing, and make-ahead.
Honestly, just an incredible final product - everyone adored them. Yes, SEVEN STICKS OF BUTTER is a ton, but really, what are you looking for in an indulgent baked good? I'm no baker, but I try, and this was not perfectly executed, but honestly, it was delicious, and very well received - I'll definitely be making it again!
"Wow, lots of butter!" ...was my reaction while preparing every step for this recipe. The only modification I made was substituting regular instant coffee since I did not have espresso. I brought the finished goodie to church for our cafe today. And wow, it was a hit! So, I shared this link when asked if I could share the recipe. Thank you for posting this!
These tasted best "frozen". Oh my were they good that way where our taste testers just rated them as "good" when not frozen.
These are very tasty and totally overkill on the butter. The recipe above would be for a classic, rimmed baking sheet, jellyroll pan. And following the recipe exactly would produce way to much of a crust for me! I did this recipe in a 13x9 pan and made the crust from 1.5 sticks of butter and 1.75 cups flour. I then halved the filling ingredients. I cut these into 28, smaller squares. They are super rich, so smaller is better.
Seriously good. I did use the 7 sticks of butter, increased the chocolate to 2 cups, reduced the sugar to 2 cups. They were a huge hit - I cut them into bite-sized diamonds so got a million of them. I'll definitely make them again, but a half-recipe is plenty. I'm going to freeze the leftovers and see if that works out ok.
*Seven* sticks of butter? Wow, I know we're rehabilitating fat in the diet, but that verges on the ridiculous.
