Friday, November 28, 2014

Sweet Potato Brown Sugar Bars with Brown Butter Marshmallow Topping

It's no news to any of you that have been reading my blog for any amount of time that I love bars.  Bars are one of my all time favorite desserts.  They are quick, easy to throw together and all the goodness of a cookie without all the work. 

Brownies are probably my ultimate favorite. I could eat a pan of brownies by myself... if I didn't practice self control.  There's something about that slightly crispy outer edge and fudgy center that just makes me weak in the knees.

Now we all know that brownies include chocolate, but what about blondes...or brown sugar squares?  Well, brown sugar squares are the same concept of brownies but without the chocolate.  So if you aren't an avid lover of chocolate or just want a chocolate free dessert this go around, then brown sugar squares should go to the top of your list.

I love just a basic brown sugar square, but since it's fall and we've just finished up with Thanksgiving I thought it would be fun to utilize some leftovers from the big meal.  The sweet potato souffle.

These sweet potato bars are a combination of leftover sweet potato souffle, brown sugar, various spices and a few other ingredients.  They come out incredibly gooey and so moist both from the sweet potatoes and the molasses-y brown sugar.  It's that kind of stick-to-your-teeth consistency that dreams are made of.
To make it that much more indulgent it's topped with a mixture of brown butter.  Yes, brown butter, the golden, nutty goodness that dreams are made of.  Brown butter and marshmallows are combined and stirred until the marshmallows are melted and then it's poured over the golden sweet potato bars.  Another dose of marshmallows are added to the mix and then it's popped back in the oven to lightly roast the marshmallows.

I'm not kidding people, stop what you're doing right now and go make these bars.  Leftovers never tasted so good!  

Sweet Potato Bars with Brown Butter Marshmallow Topping
Ingredients:

3/4 Cup sweet potato soufflé, topping removed
3/4 Cup brown sugar
1/4 Cup sugar
1/2 Cup coconut oil, melted
1 Egg
1/4 Tsp salt
1/4 Tsp Cinnamon
1/4 Tsp baking powder
1 Tsp baking soda
1 1/4 Cup flour
1 Tsp vanilla

For the topping-
4 Tbsp butter
3 Cups marshmallows, divided

Directions:

For the bars-

Preheat oven to 350.  Line an 8x8 pan with parchment paper, spray with non-stick spray and set aside.

Combine sweet potatoes, brown sugar, sugar, coconut oil and egg in a large bowl and beat on high until fluffy, about 2-3 minutes.  Add the salt, cinnamon, baking powder, baking soda and flour and mix until incorporated.

Pour in the prepared pan, spread in an even layer.  Place in the preheated oven and bake for 25-35 minutes, until toothpick inserted comes out clean.  Remove from oven and allow to cool.

For the topping-
Place butter in a medium saucepan and place over medium-low heat.  Allow butter to melt, it will begin to crackle and bubble.  Leave over heat and swirl the butter around from time to time, until it begins to turn golden brown.  Remove from heat and stir in 2 cups of marshmallows, continue stirring until marshmallows are melted.  Pour over the bars.  Sprinkle the remaining cup of marshmallows over the bars and return to a 350 degree oven until the marshmallows are golden brown, about 5 minutes.

Recipe source: A Lynsey Original

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