Scratch Bars Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper leaving an overhang on two sides for easy removal; lightly butter the parchment.

Make the crust

In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 tsp salt, and 1/2 tsp baking powder until evenly combined.

Cut in butter

Add 3/4 cup (cold, cubed) unsalted butter to the flour mixture. Use a pastry cutter or two forks (or pulse in a food processor) to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add egg yolk and vanilla

Add 1 egg yolk and 1 tsp vanilla extract and stir until the dough just comes together; if it seems too dry, add 1 teaspoon cold water at a time until it holds together. Do not overwork.

Press into pan and par-bake

Press about two-thirds of the dough evenly into the prepared 8x8 pan to form a compact base (reserve the remaining dough for the topping). Prick the base a few times with a fork. Bake the crust for 12-15 minutes, or until set and very lightly golden. Remove from oven and set aside while you prepare the filling.

Whisk wet ingredients

In a large bowl, whisk together 2 eggs until smooth. Add 1 cup packed light brown sugar and whisk until combined and slightly dissolved.

Add cream and melted butter

Whisk in 3 tablespoons melted butter, 3/4 cup heavy cream, 1 tsp vanilla extract, and 1/4 tsp salt until the mixture is uniform.

Thicken slightly

Sprinkle 1 teaspoon cornstarch over the mixture and whisk thoroughly to remove lumps — this helps the filling set into a custard-like texture during baking.

Pour filling over crust

Pour the filling over the warm par-baked crust, spreading gently to an even layer with a spatula.

Add optional mix-ins

If using, sprinkle 3/4 cup chopped pecans (or walnuts) and 1/2 cup old-fashioned oats evenly over the filling. Lightly press reserved crumble dough into irregular pieces and scatter over the top for a streusel-like finish.

Bake until set

Return the pan to the oven and bake at 350°F (175°C) for 20-25 minutes, or until the filling is set around the edges and slightly jiggly in the center (it will continue to firm as it cools). The top should be a deep golden brown.

Cool completely

Remove from oven and place the pan on a wire rack. Let cool to room temperature (about 1–1.5 hours), then refrigerate for at least 1 hour to fully set for cleaner slicing.

Slice and dust

Use the parchment overhang to lift the chilled bars from the pan. Transfer to a cutting board and cut into 12 bars (3x4 grid) using a sharp knife, wiping the blade between cuts for clean edges. Dust with 1 tablespoon powdered sugar if desired.

Storage

Store bars in an airtight container in the refrigerator for up to 5 days, or freeze individually wrapped for up to 1 month. Thaw in the fridge before serving.