We topped a sugar cookie crust with Anjou pears and finished with a brown butter topping for a delicious and elegant dessert.
SAVE ON THIS RECIPE!
For even more brown butter flavor, 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.
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