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Prep 25min
Total2hr35min
Servings36
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Ingredients
1
cup Gold Medal™ all-purpose flour
1/2
cup sugar
1/2
cup butter or margarine, softened
5
egg yolks
1/4
cup sugar
1 1/4
cups whipping (heavy) cream
1
tablespoon plus 1 teaspoon brandy or 1 1/2 teaspoons brandy extract
1/3
cup sugar
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Steps
1
Heat oven to 350°F. In medium bowl, mix flour, 1/2 cup sugar and the butter with spoon. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake 20 minutes.
2
Reduce oven temperature to 300°F. In small bowl, beat egg yolks and 1/4 cup sugar with spoon until thick. Gradually stir in whipping cream and brandy. Pour over baked layer.
3
Bake 40 to 50 minutes or until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows. Place bars on cookie sheet lined with waxed paper.
4
In heavy 1-quart saucepan, heat 1/3 cup sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Drizzle hot caramel over bars. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) After caramel on bars has hardened, cover and refrigerate bars up to 48 hours.
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Line the baking pan with foil to make cleanup and cutting bars easy.
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