In this week’s episode of what’s for dessert I give you the Zucchini Pie Bars. Now I know what you’re thinking but just go with me on this cause this is actually the second time I’ve used zucchini in a dessert. The first time was many years ago and I made a zucchini and pineapple cobble and it was pretty damn tasty so I thought I would give this recipe a go.
So, this recipe is basically a shortbread crust, zucchini filling and an oatmeal crumble…and I love a good crumble topping. In fact I’ve been known to just eat the crumble topping off things and leaving the rest of the dessert behind. But the crumble topping didn’t really sway me to a big thumbs up on this. I found that I was just okay with the outcome on this one. It was good but it didn’t blow my socks off or anything.
The recipe is pretty basic, easy to follow and the only addition I made was adding a little vanilla to the filling. Now in the recipe is says to drain the zucchini after you cook it and to add no additional liquid when pouring it on the crust. I think I should have thickened the mixture a bit and added it to the filling. I think it needed to have a little more of that (for lack of a better word) goo that is so yummy in apple pies. If I did make this again I would do that and I would probably add a little ginger to it as well. The filling just seemed to be lacking in the flavor department.
Do I recommend this recipe, not really. Like I said it was okay but not great. I like the idea of using zucchini in desserts but I think it needs other things with it to help boost the flavor. The shortbread was good and the oatmeal crumble was good but those things are really just basics that you can use with just about anything. So overall, just a meh this week, I’ll have to try again with something new next weekend. Oh the burden I carry!
I can’t remember the last time I made shortbread and I don’t know why I don’t more often. It’s buttery and delicious and super easy to make. Seriously, give this a try. The recipe I chose this week was White Chocolate Peanut Butter Shortbread Magic Bars. Again with the overly long name. I think “magic bars” could be left off but that’s just me.
The recipe is very easy to follow and I didn’t run off and do my thing with this one. Except the recipe said to bake for 40 to 45 min but mine was done in 30. So let that be a little lesson, keep an eye on your baked goods all ovens run a little different. And my oven is a special little flower that needs a lot of attention and a good oven thermometer.
The thing that bugs me sometimes with recipes is the measuring of chocolate chips. Do any of you actually measure them out cause I don’t. I just eyeball it. With the shortbread I used about a half of bag of mini chips and for me that was plenty. I think if you get too many in there you might as well just use regular size chips.
The pouring of the sweetened condensed milk on top of the dough before cooking was a new thing for me. I honestly wasn’t sure if that was going to work or not. I like to rotate my pans half way through cooking and when I went to turn the pan the milk had kind of pooled and was even runnier than when I started so I was a little concerned. But fear not by the time it was done cooking the milk had set and caramalized on top making it a little sticky and gooey. Yum.
After it cooled I frosted it with peanut butter and did my whole Jackson Pollock thing on top with melted white chocolate. The only thing that was missing was a big glass of milk. Seriously, we were out of milk…I don’t even know how that happens. But I give this recipe a big thumbs up and highly recommend it.