Milk Bar Crack Pie
Description
These bars are much like a NY bakery's milk bar crack pie, only easier to make because they start with store bought oatmeal cookies. They are so good, you may need to hide a few for yourself.
Ingredients
Crust:
7 oz. store bought oatmeal cookies, preferably crispy, not chewy and not iced
2 T. melted butter
1 1/2 t. brown sugar
pinch of salt
Filling:
1/2 c. butter, melted and cooled to room temperature
1/2 c. dark brown sugar
1/2 c. granulated sugar
4 egg yolks
1 t. vanilla extract
1/3 c. heavy cream
2 T. powdered milk
2 T. cornstarch
1/4 t. salt
Topping:
1-2 T. powdered sugar
Directions
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Crust:
Preheat oven to 350 degrees F. Line an 8 × 8 inch baking pan with parchment paper, with an overhang to make lifting out the finished bars easy.
Crush cookies into fine crumbs using a food processor, or by placing them in a large freezer bag and using a rolling pin to roll them into fine crumbs.
Place crumbs in a large bowl; add melted butter, brown sugar, and a pinch of salt. Use a fork to toss and combine until all the crumbs are evenly moistened.
Press crumbs firmly into the prepared baking pan to form a crust. Use the back of a measuring cup to pack crumbs in, to avoid the crust crumbling once baked. Set aside while you make the filling.
Filling:
In a large bowl, add melted butter, brown sugar, and granulated sugar; whisk until combined.
Add egg yolks, vanilla and heavy cream; whisk; add in powdered milk, cornstarch and salt; whisk until smooth and creamy.
Pour filling evenly over the crust, smoothing out the top.
Bake 15 minutes. Reduce temperature to 325 degrees F, leaving the oven door cracked open, bake for another 5 minutes. Close oven door; bake for the final 5-8 minutes, until bars are set but still a little jiggly in the center.
Cool completely before dusting with powdered sugar and cutting into 16 squares.
Refrigerate before serving since these are best eaten cold.
16 servings.