Ingredients FOR THE CRUST: 2 1/2 cups Nutter Butter sandwich cookie crumbs, (280 grams) 4 tablespoons Unsalted butter, (60 grams) melted 1 tablespoon brown sugar 3/4 teaspoon kosher salt FOR THE TOPPING: 1 1/2 cups Nutter Butter sandwich cookie crumbs, (170 grams) 1/2 cup old-fashioned oats, (40 grams) 2 tablespoons all-purpose flour 1/2 teaspoon kosher salt 3 tablespoons unsalted butter, (45 grams) at room
temperature 3/4 cup raspberry jam, (240 grams)
Instructions 1. Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. 2. Make the crust: In a medium bowl, combine cookie crumbs, butter, brown sugar and salt. Spread mixture evenly over bottom of prepared pan and press down into an even layer. Bake until fragrant and a shade darker, 10 to 12 minutes. 3. Meanwhile, prepare topping: Combine cookie crumbs, oats, flour and salt. Knead in butter with your fingers until the crumbs are evenly moistened. 4. Spread jam over top of baked crust. Sprinkle topping evenly over top of jam. Bake until topping is deep golden brown and jam is bubbling, 25 to 30 minutes. Transfer to rack to cool completely. 5. To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 16 or 20 squares.
Description Reminds you of a peanut butter and jelly sandwich.
Notes Crumbs from Nutter Butter Cookies? How bad could it be? Not bad at all. Very good.
Source New York Times
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