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.
Prior to making these I had had a bar similar to this one, called a “7 layer bar”. It had butterscotch chips and white chocolate chips plus other things. And they were good, but I am not a huge butterscotch fan. When I came across this recipe I had to try them. They immediately were a hit.
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!
Dream Bars yield: about 60 bars(depending upon how you cut them)
I'm a native LA girl, photographer, storyteller and food lover. I LOVE chocolate, lilies, Donna Hay magazine, and my boys. I dislike errands, mayo and mushrooms. This blog is a collection of stories, family traditions and how food nourishes our soul. Read More