Brown Butter Pear Sugar Cookie Bars
Stephanie Wise
Updated Oct 9, 2012
We topped a sugar cookie crust with Anjou pears and finished with a brown butter topping for a delicious and elegant dessert.
Brown Butter Pear Sugar Cookie Bars
- Prep Time 20 min
- Total 2 hr 20 min
- Servings 12
- Ingredients 11
Ingredients
Cookie Crust
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1 tablespoon Gold Medal™ all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 egg
Topping
- 3/4 cup unsalted butter
- 2 Anjou pears, peeled, thinly sliced
- 3 eggs
- 3/4 cup sugar
- 1/3 cup plus 1 tablespoon Gold Medal™ all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla

Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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Step2In large bowl, stir together cookie mix and 1 tablespoon flour. Add 1/2 cup softened butter and 1 egg; stir until a soft dough forms. Gently press dough evenly in bottom of baking dish.
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Step3Bake 10 to 15 minutes or just until dough is set and light golden brown on edges. Set aside to cool.
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Step4Meanwhile, in 1-quart saucepan, melt 3/4 cup butter over medium heat. Once melted, cook butter about 5 minutes, stirring constantly, until butter turns a deep golden brown. (Be careful because this happens quickly!) Remove saucepan from heat; immediately pour butter into glass measuring cup. Set aside to cool slightly.
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Step5While butter is cooling, place sliced pears in single layer over cooled cookie crust.
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Step6In large bowl, beat remaining Topping ingredients with whisk until well blended. Gradually add brown butter, beating until smooth. Pour mixture evenly over pears.
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Step7Bake 40 to 45 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. With sharp knife, cut into 4 rows by 3 rows.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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