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.

  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 12

Ingredients

Cookie Crust

1
pouch Betty Crocker™ sugar cookie mix
1
tablespoon Gold Medal™ all-purpose flour
1/2
cup unsalted butter, softened
1
egg

Topping

3/4
cup unsalted butter
2
Anjou pears, peeled, thinly sliced
3
eggs
3/4
cup sugar
1/3
cup plus 1 tablespoon Gold Medal™ all-purpose flour
1/2
teaspoon salt
1 1/2
teaspoons vanilla

  • 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 center comes out clean. Cool completely on cooling rack, about 1 hour. With sharp knife, cut into 4 rows by 3 rows.

Expert Tips

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.