Miso Ap­ple Bars

EatingWell - - NOSH -

AC­TIVE: 40 min TO­TAL: 2¾ hrs

(in­clud­ing 11/2 hrs cool­ing time)

TO MAKE AHEAD: Store bars air­tight at room tem­per­a­ture for up to 1 day.

EQUIP­MENT: Parch­ment pa­per

Miso is not just for soup! This fer­mented bean paste’s rich umami fla­vor bal­ances the sweet­ness of these ap­ple bars. More ways to use it: whisk into a dress­ing or stir into sautéed veg­eta­bles with a bit of but­ter too.

12 ta­ble­spoons (11/2 sticks) un­salted but­ter,

at room tem­per­a­ture, di­vided

1 cup light brown sugar, di­vided 4 ta­ble­spoons white miso, di­vided

1 large egg

2 tea­spoons vanilla ex­tract

3 cups white whole-wheat flour 1 tea­spoon ground car­damom 1/4 tea­spoon salt

8 tart ap­ples, such as Granny Smith, peeled and chopped

21/2 ta­ble­spoons le­mon juice

11/2 tea­spoons ground cin­na­mon

1/2 tea­spoon ground gin­ger

1/2 cup pecans, chopped

1. Line a 9-by-13-inch me­tal bak­ing pan with parch­ment pa­per, leav­ing ex­tra hang­ing over two sides.

2. Com­bine 10 ta­ble­spoons but­ter, ¾ cup brown sugar, 2 ta­ble­spoons 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.

3. Pre­heat oven to 350°F.

4. Bake the crust un­til the edges are lightly browned, about 15 min­utes.

5. Mean­while, heat the re­main­ing 2 ta­ble­spoons 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.

6. Bake the bars un­til lightly browned, 25 to 30 min­utes. Let cool com­pletely in the pan, about 11/2 hours, be­fore cut­ting into 18 bars.

SERVES 18: 1 bar each

CAL 244 / FAT 10G (SAT 5G) / CHOL 31MG / CARBS 36G / TO­TAL SUG­ARS 18G (ADDED 12G) / PRO­TEIN 4G / FIBER 4G / SODIUM 161MG / POTAS­SIUM 127MG.

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