March 4, 2008

Tuesdays with Dorie

So, I've joined a baking/blogging group called Tuesdays with Dorie. Every week, members bake the same recipe from Dorie Greenspan's Baking: From My Home to Yoursthen all post on Tuesdays.


My first recipe was Snickery Squares, a recipe chosen by Erin of Dinner and Dessert. It is a time-intensive but fairly easy recipe that makes a rich dessert bar:


For the Crust:
1 cup all-purpose flour
¼ cup sugar
2 TBSP powdered sugar
¼ tsp salt
1 stick unsalted butter, cut into small pieces and chilled
1 large egg yolk, lightly beaten

For the Filling:
½ cup sugar
3 TBSP water
1 ½ cups salted peanuts
About 1 ½ cups store-bought dulce de leche

(I couldn't find dulce de leche, and didn't plan ahead to make my own, so I used a butterscotch caramel sauce. It tasted good, but was a bit runny [see last photo]. If you can't fine dulce de leche, I'd suggest just making your own.)

For the Topping:
7 ounces bittersweet, coarsely chopped
½ stick unsalted butter, cut into 8 pieces, at room temperature


  • Preheat oven to 350F. Butter a 8 inch square pan and put it on a baking sheet.
  • To Make the Crust: Toss the flour, sugar, powdered sugar and salt into a food processor and pulse a few times to combine. Toss in the pieces of cold butter and pulse about 12 times, until the mixture looks like coarse meal. Pour the yolk over the ingredients and pulse until the dough forms clumps and curds-stop before the dough comes together in a ball.
  • Turn the dough into the buttered pan and gently press it evenly across the bottom of the pan. Prick the dough with a fork and slide the sheet into the oven.
  • Bake the crust for 15-20 minutes, or until it takes on just a little color around the edges. Transfer the pan to a rack and cool to room temperature before filling.
  • To Make the Filling: Have a parchment or silicone mat-lined baking sheet at the ready, as well as a long-handled wooden spoon and a medium heavy bottomed saucepan.
  • Put the sugar and water in the saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color.
  • Toss the peanuts and immediately start stirring. Keep stirring, to coat the peanuts with sugar. Within a few minutes, they will be covered with sugar and turn white—keep stirring until the sugar turns back into caramel. When the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto the baking sheet., using the wooden spoon to spread them out as best you can. Cool the nuts to room temperature.
  • When they are cool enough to handle, separate the nuts or break them into small pieces. Divide the nuts in half. Keep half of the nuts whole or in biggish pieces for the filling, and finely chop the other half for the topping.
  • Spread the dulce de leche over the shortbread base and sprinkle over the whole candied nuts.
  • To Make the Topping: Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water. Remove chocolate from the heat and gently stir in the butter, stirring until it is fully blended into the chocolate.
  • Pour the chocolate over the dulce de leche, smoothing it with a long metal icing spatula, then sprinkle over the rest of the peanuts.
  • Slide the pan into the fridge to set the topping, about 20 minutes; if you’d like to serve the squares cold, keep them refrigerated for at least 3 hours before cutting.

Next week, the group is making an apple cake, but since I am planning on only participating every other week, I am going to sit that one out. I am anxious to see what's in store for the week after!

Check out the Tuesdays with Dorie blogroll to see everyone else's Snickery Squares!

Postscript: The crust for this dessert is basically a first attempt at shortbread. It was easier than I expected, so I am planning to make other shortbread soon!


April said...

yum! your bars look great!

Marie Rayner said...

WEll done on your first recipe baked! They look fab! Welcome to the group!!

Di said...

Excellent photo of the sugar just starting to color. I like the way you captured the whole process with your pictures. It looks like your bars turned out great.

noskos said...

They look delicious!!!

CB said...

Mmmm butterscotch caramel. That sounds heavenly... too bad it was kinda runny but I bet it tasted delish! Great job!

Mary said...

welcome to the group! the process pics are great...I made the same comment somewhere else, but since I opted out this week it's fun to see how it went! great job!

steph- whisk/spoon said...

welcome to the group! they look gooey and great!

Anonymous said...

They look fabulous! Great job!

amanda. said...

Oh my goodness. I got hungry just looking at your ooey gooey bar! I bet the butterscotch caramel was delicious even if it turned out a little runnier than you had hoped for.

Anonymous said...

Looks delicious! I'm glad you liked them!

Gretchen Noelle said...

Lovely step by step photos! Great job on the squares!

Engineer Baker said...

So oozy! Tasty looking though!

Jhianna said...

Great job!

Jaime said...

great job! try the dulce next time! and welcome to TWD :)

Cakespy said...

Oh man, I am going through and just loving all of these Snicker-y Squares!! That oozy quality looks so supremely delicious on yours.

Margaret Howard said...

Ah, sounds like a really fun group. I don't have the book, but I did get hold of her lemon cream recipe and have made it about a million times in the last year. It really is the most versatile and delicious thing! It even makes a nice dessert dip with ginger snaps. It's not hard to make (though the recipe looks it), and has come out perfectly every time I've done it. I wish I had time for the group, but alas. I can barely get my lunches for work made these days. It's awful! I want another job! Congrats, Kelly, on you Kitchen Conservatory gig!