Brown Butter Pear Sugar Cookie Bars

We topped a sugar cookie crust with Anjou pears and finished with a brown butter topping for a delicious and elegant dessert. ...MORE + LESS -

1 pouch Betty Crocker™ sugar cookie mix

1 tablespoon all-purpose flour

1/2 cup unsalted butter, softened

1 egg

3/4 cup unsalted butter

2 Anjou pears, peeled, thinly sliced

3 eggs

3/4 cup sugar

1/3 cup plus 1 tablespoon all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons vanilla

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1

Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In large bowl, stir together cookie mix and 1 tablespoon flour. Add 1/2 cup softened butter and 1 egg; stir until a soft dough forms. Gently press dough evenly in bottom of baking dish.
3

Bake 10 to 15 minutes or just until dough is set and light golden brown on edges. Set aside to cool.
4

Meanwhile, in 1-quart saucepan, melt 3/4 cup butter over medium heat. Once melted, cook butter about 5 minutes, stirring constantly, until butter turns a deep golden brown. (Be careful because this happens quickly!) Remove saucepan from heat; immediately pour butter into glass measuring cup. Set aside to cool slightly.
5

While butter is cooling, place sliced pears in single layer over cooled cookie crust.
6

In large bowl, beat remaining Topping ingredients with whisk until well blended. Gradually add brown butter, beating until smooth. Pour mixture evenly over pears.
7

Bake 40 to 45 minutes or until deep golden brown and toothpick inserted in centre comes out clean. Cool completely on cooling rack, about 1 hour. With sharp knife, cut into 4 rows by 3 rows.

For even more brown butter flavour, brown the 1/2 cup butter used for the cookie crust. Pour it into a measuring cup and place it in the freezer for about 1 hour or until a “softened butter” consistency.
Be sure the pears aren’t too ripe. If they’re really soft, the end result may be mushy.
Refrigerate any uneaten bars for up to 3 days. Don’t leave them at room temperature or they’ll get too mushy.