Chewy Homemade Butter Bar Recipe
Chewy Homemade Butter Bar Recipe
[Baking] How to Make Butter Bars / Butter Bar Recipe
Butter bars, also known as ‘chewy bars’ or ‘dense bars,’ are utterly addictive! I first fell in love with them at a famous bakery and have been craving that rich texture ever since. Determined to recreate that perfect, dense chewiness, I’ve gathered and refined various recipes to create this share-worthy version. Honestly, it rivals the taste of store-bought ones, and I’m so excited to share it with you! This recipe is detailed to ensure even beginners can achieve fantastic results.
Crispy Base- 75g cake flour (low-gluten flour)
- 25g almond flour
- 35g sugar
- 1g baking powder
- 0.5g salt
- 65g cold unsalted butter (cubed)
Dense Filling- 140g unsalted butter (room temperature)
- 120g sugar
- 50g honey or corn syrup
- 55g eggs (approx. 1 large egg, room temperature)
- 140g all-purpose flour
- 1g salt
- 140g unsalted butter (room temperature)
- 120g sugar
- 50g honey or corn syrup
- 55g eggs (approx. 1 large egg, room temperature)
- 140g all-purpose flour
- 1g salt
Cooking Instructions
Step 1
First, prepare your baking tray by lining it with parchment paper. Make sure the paper extends slightly above the sides of the tray; this will make it easier to remove the butter bars later.
Step 2
In a bowl, combine 75g of cake flour, 25g of almond flour, 35g of sugar, 1g of baking powder, and a pinch of 0.5g salt. Give it a gentle mix.
Step 3
Add the 65g of cold, cubed unsalted butter to the bowl. For the easiest and quickest method, pulse all these ingredients together in a food processor until a crumbly dough forms. If you don’t have a food processor, you can use a mixer or your hands, but work quickly to prevent the butter from melting.
Step 4
Once the dough comes together, transfer it to your prepared tray. Press it down evenly with your hands or a spatula to form a uniform base. Use a fork to prick the entire surface of the dough. This step helps prevent the base from puffing up and ensures a crispier texture.
Step 5
Bake in a preheated oven at 180°C (350°F) for 20 minutes, increasing the temperature slightly to 190°C (375°F) during baking if needed. You want a nicely golden-brown base.
Step 6
Once baked, let the base cool completely inside the tray. It’s delicate when warm, so patience is key for a clean finish.
Step 7
While the base is cooling, let’s make the luscious filling! In a separate bowl, cream the 140g of room-temperature unsalted butter until smooth and fluffy using a hand mixer or whisk. Gradually add the 120g of sugar and continue beating until well combined and the sugar is mostly dissolved.
Step 8
Stir in the 50g of honey or corn syrup until incorporated. Then, gradually add the 55g of room-temperature egg (about 1 large egg), beating well after each addition to emulsify and create a smooth, creamy mixture.
Step 9
Sift in the 140g of all-purpose flour and add the 1g of salt. Gently fold everything together with a spatula until just combined and no dry flour streaks remain. The filling batter will be quite thick, so mix carefully to avoid overmixing and ensure a smooth consistency.
Step 10
Pour the thick filling batter evenly over the completely cooled base in the tray.
Step 11
Use a spatula to gently spread the filling across the entire surface of the base, ensuring an even layer. A smooth, flat surface will result in a beautifully finished bar.
Step 12
Bake in a preheated oven at 160°C (320°F) for about 35 minutes. Avoid opening the oven door frequently during baking. The filling should be set and lightly golden on top.
Step 13
Once baked, let the butter bars cool completely in the tray. Do not attempt to remove them while warm, as they need to firm up. Cooling allows the filling to set and achieve its signature dense texture.
Step 14
When the bars are completely cold, carefully lift them out of the tray using the parchment paper overhangs and then peel away the parchment paper.
Step 15
For the ultimate chewy and dense texture, refrigerate the bars for at least 2-3 hours, or preferably overnight. Before chilling, I couldn’t resist a sneak peek – see how promisingly dense it looks already!
Step 16
The next day, take the chilled, firm butter bars out of the refrigerator and slice them into your desired serving sizes. You’ll feel the resistance as you cut, a sure sign of their perfect chewy consistency!
Step 17
Now, it’s time to enjoy! Behold the perfect butter bar: a delightfully crisp base topped with a rich, chewy, and utterly decadent filling. Enjoy with your favorite coffee or tea!
