Chess Pie Cookie Bars

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F).

   Ca. 1 min.

2. 2

   Grease a 9x13-inch (23x33 cm) baking pan with the softened butter.

   Ca. 1 min.

   Kokkens note: You can also line the pan with parchment paper for easier removal.

3. 3

   In a medium saucepan, combine the whole milk, granulated sugar, and salt.

   Ca. 1 min.

4. 4

   Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to ensure the sugar dissolves completely.

   Ca. 5 min.

   Kokkens note: Don't let the milk boil over; reduce the heat if it starts to rise too quickly.

5. 5

   Gradually whisk in the instant cream of wheat until it's fully incorporated.

   Ca. 1 min.

   Kokkens note: Whisking continuously prevents lumps from forming.

6. 6

   Continue cooking and stirring for 1-2 minutes until the mixture thickens considerably.

   Ca. 2 min.

7. 7

   Remove the saucepan from the heat.

8. 8

   In a separate medium bowl, whisk together the lightly beaten eggs and the vanilla extract.

   Ca. 1 min.

9. 9

   Temper the eggs by slowly pouring about a cup of the hot cereal mixture into the egg bowl while whisking constantly.

   Ca. 2 min.

   Kokkens note: This crucial step gently raises the temperature of the eggs without scrambling them.

10. 10

    Pour the tempered egg mixture back into the saucepan with the remaining cereal mixture.

11. 11

    Whisk everything together until the batter is smooth and uniform.

    Ca. 1 min.

12. 12

    Pour the batter into the prepared baking pan and use a spatula to spread it into an even layer.

    Ca. 1 min.

13. 13

    Bake for 40 minutes, or until the center is set and no longer jiggles when the pan is gently shaken.

    Ca. 40 min.

14. 14

    Remove the pan from the oven and place it on a wire rack to cool completely to room temperature.

    Kokkens note: Allowing it to cool fully is essential for the bars to set properly.

15. 15

    Once cool, dust the top evenly with the ground cinnamon.

16. 16

    Cover the pan and refrigerate for at least 3 hours, or until thoroughly chilled and firm, before slicing into bars to serve.

    Kokkens note: Chilling makes for cleaner slices and enhances the dense, custard-like texture.