Categories: Snacks
Ingredients
- 12 tbsp. unsalted butter, at room temp, divided
- 1 cup light brown sugar, divided
- 4 tbsp. white miso, divided
- 1 large egg
- 2 tsp vanilla extract
- 3 cups white whole-wheat flour
- 1 tsp ground cardamom
- 1/4 tsp salt
- 8 tart apples, such as Granny Smith, peeled and chopped
- 2 1/2 tbsp. lemon juice
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 cup pecans, chopped
Directions
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Line a 9×13-inch metal baking pan with parchment paper, leaving extra hanging over two sides.
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Combine 10 tbsp. butter, 3/4 cup brown sugar, 2 tbsp. miso, egg and vanilla in a large bowl. Beat with an electric mixer on medium speed for 2 minutes. Add flour, cardamom, and salt; mix until just combined. Refrigerate 1 cup for the topping and press the remaining dough into the prepared pan. Chill for 20 minutes.
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Preheat oven to 350.
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Bake the crust until the edges are lightly browned, about 15 minutes.
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Meanwhile, heat the remaining 2 tbsp. each butter and miso in a large saucepan over medium heat. Add the remaining 1/4 cup brown sugar, apples, lemon juice, cinnamon and ginger. Adjust heat to maintain a lively simmer and cook, stirring occasionally, until the apples are very tender and most of the liquid has evaporated, 15 to 18 minutes. Spread over the crust. Mix pecans into the reserved topping and crumble over the top.
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Bake the bars until lightly browned, 25-30 minutes. Let cool completely in the pan, about 1 1/2 hours, before cutting into 18 bars.