Butter Street Bars
- Anthology of Crumbs
- Oct 5
- 1 min read
1
Searing the Beef
Allow the bars to cool fully before cutting to keep the layers intact.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10.
For a twist, swap the pecans for almonds or drizzle the top with melted dark chocolate once cooled.
These bars freeze beautifully; wrap individually for quick snacks or giftable treats.
Notes
1
Preheat oven to 350°F (175°C). Line a 9×9 inch square pan with parchment, leaving enough overhang to lift out later.
2
In a small bowl, whisk together the flour, baking soda, and salt.
3
In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl.
4
Add the dry ingredients and oats, mixing just until combined.
5
Press half the dough evenly into the prepared pan to form the base. Sprinkle over the chocolate chips, pecans, and coconut.
6
Warm the dulce de leche slightly and drizzle evenly over the filling.
7
Crumble the remaining dough on top, pressing lightly to adhere.
8
Bake for 25 to 28 minutes, until golden brown and fragrant. Cool completely before cutting into bars.
Instructions
1 ½ cups (225 g) all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (225 g) unsalted butter (room temperature)
1 cup (200 g) dark brown sugar (packed)
1 ¼ cups (115 g) large flake rolled oats
½ cup (85 g) dark chocolate chips
½ cup (50 g) pecans (lightly chopped)
½ cup (40 g) unsweetened shredded coconut
¾ cup (180 g) dulce de leche
Butter Street Bars
Anthology of Crumbs
A take on Butter Baked Goods’ beloved Dunbar bar, these buttery oat and coconut squares hide a ribbon of dulce de leche beneath a golden crumble. Named for the bakery’s home on Dunbar Street, this version captures the same warmth and indulgence, baked until golden, chewy, and impossible to resist.
Servings :
18
Calories:
Prep Time
20 min
Cooking Time
25 min
Rest Time
1 hr (cooling)
Total Time
1 hr 45 min
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