Receiving Instructions

Store at room temperature for up to 18 months.

Preparation Instructions

For the crust mix

8 Tbs. (1 stick/125g) cold unsalted butter, cut into cubes
1 package crust mix (included)
1 tsp. water, plus more as needed

For the filling mix

1 package filling mix (included)
1 egg
3 Tbs. water
3 Tbs. unsalted butter, melted and slightly cooled

Directions

Preheat an oven to 350°F (180°C). Spray an 8–inch (20-cm) square baking pan with nonstick spray and line with parchment paper, leaving about a 1-inch (2.5-cm) overhang. Set aside.
Place the butter cubes and crust mix in the bowl of an electric mixer fitted with the flat beater and mix on low speed until the mixture resembles coarse crumbs. While the mixer is running, add the water a few drops at a time, until the dough starts to come together. If the dough seems dry, add more water a few drops at a time until it comes together.
Using a spatula or your hands, bring the dough together to form a ball and place in the center of the baking pan. Using your hands, press the dough down and gently push outward to fill the bottom of the pan
Bake the crust until lightly golden, 20 to 22 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.
While the crust is baking, make the filling. Place the filling mix in a medium bowl. In a separate bowl, whisk together the egg and water. Add the egg mixture and the melted butter to the bowl with the filling mix. Using a spatula, mix until well combined. Let the filling stand for about 20 minutes.
When the crust is cool, stir the filling and pour evenly onto the crust. Return the pan to the oven and bake until the center has just set, 28 to 30 minutes.
Transfer the pan to a wire rack and allow to cool completely. Run an offset spatula around the edges of the bars. Remove the bars from the pan using the parchment paper and place on a cutting board. Cut into squares and serve.
Makes sixteen 2-inch (5-cm) bars.

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