INGREDIENTS

INSTRUCTIONS

Recipe by: St. Louis Post-Dispatch 2/10/97 To prepare the base: Preheat
oven to 350 degrees. Lightly grease a 9-inch square baking pan with butter
or line the bottom with parchment paper. (If you are using an 8-inch pan,
preheat the oven to 325 degrees.)Sift flour, salt and baking soda together
into a small bowl. Set aside.
Using an electric mixer on medium speed, beat butter, sugar and vanilla
together in a medium bowl until light and fluffy, about 1 minute. Scrape
the bowl with a rubber spatula. Add the egg and beat until smooth, 10
seconds. Scrape the bowl.
Add the flour mixture and beat on low speed until blended, 10 seconds,
stopping the mixer once to scrape the bowl.
Using floured fingertips or a spatula, spread the dough evenly over the
bottom of the prepared pan. Set aside.
To prepare the filling: With the mixer on medium speed, beat butter, salt
and vanilla together until light and fluffy, about 1 minute. Scrape the
bowl with a rubber spatula.
Add sweetened condensed milk and beat on low speed until blended, 15
seconds. Scrape the bowl, then add corn syrup and mix until blended, 10
seconds. Add the egg and beat for 1 1/2 minutes on medium-high speed until
the mixture is light and fluffy again. Scrape the bowl.
With the mixer on medium-low speed, add the flour and beat until mixed, 30
seconds.
Pour the filling evenly over the base. Bake on the center rack of the oven
until the edges appear set but the center is still jiggly, 25 to 27
minutes. (Bars baked in an 8-inch pan may take longer.) Let cool to room
temperature; then refrigerate until set, about 4 hours. Cut into 2 1/4-by-1
1/2-inch bars with a sharp thin knife, dipping it in hot water and wiping
it clean before each new cut.
If you plan to snack on them the first day, place the bars on a plate or
simply leave them in the pan. After that, refrigerate, covered with plastic
wrap, overnight, or layer the bars in an airtight plastic container with
plastic wrap, parchment or waxed paper between the layers. Store the
container in the freezer for up to 2 weeks. Bring the bars to room
temperature before eating. Yield: 24 small bars. Tester's note: The best
gooey butter bars I have ever made. From "Rosie's Bakery Chocolate-Packed,
Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book.".
Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela  L Gilliland)
on Apr 12, 1998

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