Monday, December 12, 2011

Pier Thirty Nine Bars

The namesake for these bars has to do with San Francisco.  At the corner of Pier 39 there is a coffee shop that sells Biscoff coffee, according the package of the Biscoff cookies.  Since this is a bar made with Biscoff, I thought that it would go well with the coffee!  Sadly I am not in San Francisco, so I guess I will have to make due with just these bars to satisfy my craving for the flavor of Biscoff.

It is a moist bar, falling between the brownie texture of fudgy and cakey.  Outside of that unique Biscoff flavor, the cinnamon streusel topping adds a delightful crunch.  Also, with the streusel, it can be a delicious breakfast treat as well as a snack. 

The streusel here can be made to your own preference.  You may want big buttery clumps while others like theirs more crumbly.  However, remember that the wait time required before use will cause it to dry out more.

Pier Thirty Nine Bars
by flourtrader

Ingredients/ Streusel
4 tbs of butter
2 tbs ground Biscoff cookies (I used a blender to grind)
1/2 cup flour ( or more depending how crumbly you like the topping to be)
1/4 tsp nutmeg
1/8 tsp baking powder
1/4 tsp cinnamon
1/4 cup sugar
2 tbs finely chopped walnuts

Melt butter in a small saucepan and then remove from heat.  Let cool to room temperature.

In another bowl, sift together all the dry ingredients except for the walnuts.  After sifting, stir in the nuts.  Pour this dry mixture into the melted butter and stir with a fork until crumbs form.  Squeeze the mixture to make a large clump and then break apart so you have some pebble sized clumps.  Set the mixture aside for 15 minutes before using.

Ingredients/Bar base

1/4 plus 1/8 tsp baking powder
2 tbs of ground Biscoff cookies
1/2 cup plus 2 tbs flour
1/4 cup Biscoff spread
1 tbs butter
1 1/2 tsp vegetable oil
1 egg
6 tbs sour cream
1 tbs dark brown sugar
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/4 cup mini chocolate chips (for sprinkling on top)

Preheat the oven to 350 degrees.  Grease an 8 inch square pan.

Sift together flour, baking powder and ground Biscoff cookies and set aside.

Place a saucepan over medium heat and melt the butter.  Then add the oil and the Biscoff spread.  Stir and let the spread melt into the butter and oil.  Once melted, turn the heat down to low.

In another bowl beat the egg with the granulated sugar until it becomes thick.  It should take about 2 minutes to reach that consistency.  Add the dark brown sugar and beat for an additional 2 minutes. Then beat in the vanilla extract.  Your mixture should be quite thick at this point.

Pour in the warm Biscoff mixture and beat at medium speed for 2 minutes, stopping ocassionally
to scrape down the sides of the bowl.  Pour the batter into the prepared pan, smoothing to make sure it is all even.

Then take some of the streusel mixture and clump it in your hands again and break apart.  Then sprinkle it onto the batter.  Continue with the process until all the streusel is sprinkled on top of the batter.  Using a light touch, press the sprinkled crumbs onto the top of the batter.  Sprinkle on the mini chips and press lightly again.

Place in oven and bake until tester comes out clean and cake is pulling away from the sides of the pan.  This should take about 25-30 minutes.  Remove pan and let cake cool in pan on rack.  Cut into squares when ready to serve.
                          **LAST YEAR: Cranberry Fudge Pie**