high-bar baking

This is not an elegant weapon. And we are not in a civilized age. 

This is a dangerous weapon. A running-with-scissors kind of recipe. 

This is Sarah’s Scotcheroo Blondies. A mashup of epic proportions. I don’t even like baking things that involve two batters, but I’ll make an exception here. This is a dangerous one, y’all. 

It’s a Scotcheroo (think peanut butter + butterscotch Rice Krispie treat) base with a blondie layer (chocolate chip cookie bar, if we’re being accurate to my internal classification system) on top. When you make it, I’d take her advice more to heart about compacting the bottom layer. It wasn’t a crisis, but when I went to cut mine I wished the base would have held together a little better. But it was crispy and it shattered, so I’m not complaining that hard. The base was crunchy, the blondies were a little gooey, and it was a great dessert. 

It was the first recipe I made from her latest cookbook, 100 Afternoon Sweets. I have to say, I absolutely fangirl-ed when my signed copy arrived. It has my name on it! Next to her signature! Wow. 

I’m excited for the book. I love bar treats. Some of them are probably going to be above my pay grade (or, let’s be real, above the level that I care about), and I haven’t even finished 100 Cookies in its entirely. It matters not. A whole new deck of treats from someone I trust. What a world we live in. 

So you’ll be seeing plenty of those popping up as I get deeper into the book. I bought buttermilk and everything. We’re not messing around.