Let’s give pears some love.
Seriously – they’re the unsung hero of fall. Just as tasty + versatile as the apple or pumpkin, but much less celebrated.
I fell in love with pears after buying some from a local apple orchard one fall, a few years ago.
OH. MY. WORD. If you can get your hands on local pears, do it do it do it. (It may be a bit late in the season though, depending where you live).
To be fair, I bought these pairs from the grocery store and they were still 👌🏻
Now that I’m done rambling about my love of pears, let’s talk about these bars. It’s like a dessert bar + apple crisp had a baby, and that baby was a pear instead of an apple.
And that pear was actually a few pears, sliced paper thin and nestled between a soft brown sugar crust and a homemade caramel sauce – with more bits of crust sprinkled on top.
BTW – that homemade caramel sauce? Are you thinking complicated, much lady? Don’t worry – it’s just a 30-second microwave-miracle caramel sauce. No big deal or anything.
Are you drooling yet? Are you ready to embrace pears? Get to it! 🍐 ❤️
For the crust:
- 1 stick + 3 TBS butter
- 2/3 c brown sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups flour
For the filling:
- 3 small pears, sliced thinly
- 4 TSP evaporated milk
- 1/4 cup brown sugar
- 1 TBS cane or granulated sugar
- 2 TBS butter
Preheat oven to 350 degrees. Soften the butter in the microwave for about 20 seconds. Add the brown sugar and mix until creamed. Add the baking soda, salt, cinnamon, nutmeg, and flour. Mix until a crumbly dough forms. Set aside a scant cup full of the mixture for the topping. Press the rest of the crust mixture into a 9 x 13 pan (grease the pan or line it with parchment paper). Bake for 10-12 minutes,
Meanwhile, slice the pears as thinly as you can. Set aside. To make the caramel sauce, combine the evaporated milk, brown sugar, granulated sugar and butter in a microwavable container and microwave for 30 seconds. Remove from microwave and stir until smooth.
When the crust is done baking, lay the the pear slices over the crust in an even layer (overlap is ok). Pour the caramel over the pears, and sprinkle on the remaining crust mixture. Bake for 22-25 minutes, until light golden brown. Let cool slightly before eating – or don’t and burn your mouth but not to worry because these are THAT GOOD.
P.S. Wondering what to do with your leftover evaporated milk? Make THIS for dinner!