I have been making dream bars since 1990. It is a recipe I discovered in my Rose Levy Beranbaum Christmas Cookie Book, still to this day, one of my favorite books. So much so, that the pages are not only covered with “gook”, but the binding is falling apart.
I make them all year round and 75% of the time you can find some hidden in the back of my freezer. They were always and still are included in my holiday baking which I have done every year since 1990.
What originally attracted me most to this recipe was the quality of the ingredients. I use only the best chocolates (white, bittersweet and milk), however I have altered the recipe a bit. I make more crust than the recipe calls for and I like to toast my pecans prior to baking. This book is worth the purchase just to have this one, very special recipe!
The Urban Baker / SusanSalzman.com
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[…] Dreambars and my Grandma Rose’s have been on the menu since 1991 and each year a few are added and sadly, some are dropped (sad, but true). Over the past few years, candy making has become part of the agenda. Almond Joys, Almond Caramel Corn, Toffee, and Marshmallows all remain on the “keep” list. So, when I got an email from an editor at Lark Crafts asking me if I would like to receive a copy of Sweet Confections for review, the answer; yes – without hesitation. […]
[…] have been making this Dream Bar recipe since 1998 and it is as good today as it was back in 1998. Every recipe I have made in this […]Leave a Comment
Great recipe!!! do you use sweeten coconut?Thanks
Those sound fantastic. I’m not a big fan of the butterscotch chips either, and actually, I’d like this cookie without chocolate at all. I think a coconut pecan layer cookie would be great. Thanks!