JOIN! 12 Weeks for $1

Milk Street Bowtie Salty Honey and Browned Butter Bars

Salty Honey and Browned Butter Bars

Makes 20 to 24 bars

1 hour 20 minutes 25 minutes active, plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

Cheryl Day — cookbook author, pastry chef and co-owner of Back in the Day Bakery in Savannah, Georgia — knows a thing or two about Southern baking. So it’s no surprise that these sweet and salty bars, adapted from her book, “Cheryl Day’s Treasury of Southern Baking,” are reminiscent of rich, custardy chess pie. But Day brings a new twist to the Southern classic by using browned butter for its notes of toasted nuts and giving the treats a nuanced sweetness with a combination of white sugar, Lyle’s Golden Syrup and floral honey. She also balances the sugariness and heightens the flavors with a good dose of salt. Lyle’s Golden Syrup is a cane syrup with a light caramel flavor that’s popular in the U.K. It’s sold in most well-stocked grocery stores here in the U.S., but if it’s not available, you can mimic its flavor by combining 3 tablespoons light corn syrup and 2½ tablespoons pure maple syrup. Refrigerate leftover bars in an airtight container for up to three days; bring to room temperature before serving.

Makes

20 to 24 bars

Tip

Don’t skip the step of poking holes in and refrigerating the crust before baking. The holes allow steam to escape, thereby minimizing the amount the baked good puffs in the oven. Chilling the crust before baking will help prevent the side walls from slumping in the oven. Also, don’t use a nonstick skillet to brown the butter for the filling. A pan with a light-colored surface will allow you to better see the color of the milk solids and fat so you can monitor their progress. If you don’t own a conventional (i.e., not nonstick) skillet, use a conventional saucepan instead.

1 hour 20 minutes

25 minutes active, plus cooling

390 grams (3 cups) all-purpose flour
109 grams (½ cup packed) light brown sugar
1/2 teaspoon table salt
283 grams (20 tablespoons) salted butter, melted and slightly cooled
113 grams (8 tablespoons) salted butter, cut into 8 pieces
107 grams (½ cup) white sugar
167 grams (½ cup) honey
2 tablespoons fine cornmeal
3/4 teaspoon table salt
3 large eggs, plus 1 large egg yolk
109 grams (⅓ cup) Lyle’s Golden Syrup (see headnote)
1/2 cup heavy cream
2 teaspoons vanilla extract
2 teaspoons cider vinegar
1 teaspoon flaky sea salt
For the crust:
  • 390

    grams (3 cups) all-purpose flour

  • 109

    grams (½ cup packed) light brown sugar

  • ½

    teaspoon table salt

  • 283

    grams (20 tablespoons) salted butter, melted and slightly cooled

For the filling:
  • 113

    grams (8 tablespoons) salted butter, cut into 8 pieces

  • 107

    grams (½ cup) white sugar

  • 167

    grams (½ cup) honey

  • 2

    tablespoons fine cornmeal

  • ¾

    teaspoon table salt

  • 3

    large eggs, plus 1 large egg yolk

  • 109

    grams (⅓ cup) Lyle’s Golden Syrup (see headnote)

  • ½

    cup heavy cream

  • 2

    teaspoons vanilla extract

  • 2

    teaspoons cider vinegar

  • 1

    teaspoon flaky sea salt

Directions

Salty Honey and Browned Butter Bars

More

Featured in

Shop the Milk Street Store
Reviews
Philip L.
January 22, 2024
Worth the price of subscription
This recipe was our first to attempt here at milk street and it didn’t disappoint! We went to Savannah recently but were there on a day that the shop this recipe originates was closed. When we saw this being made on an episode of milk street we signed up and made them immediately! Best dessert we’ve had in a long time and further validates our subscription. Looking forward to the next recipe already.