Cherry Garcia Bars

Instructions

1. Preheat your oven, use parchment paper to line a 9” x 13” baking pan and let the paper come up the sides.
2. In a medium size bowl, mix ½ cup of the melted butter together with the white sugar and caviar extracted from vanilla beans. Add salt and flower and mix thoroughly. Place the dough into the baking pan and press the dough into shape using your fingers.
3. Bake the shortbread crust for 20 minutes or till it changes to golden and becomes puff. Remove the shortbread crust from the oven and allow it to cool.
4. Toss the pitted cherries with a spoonful of all-purpose flour and dice the remaining butter in a pot with a heavy bottom.
5. Heat for 5 minutes over medium heat and stir continuously. When the butter forms a foam, turns clear and the golden brown in colour, remove from the heat and pour into a glass cup. (The butter is always extremely hot so ensure you pour it into a cup with a handle so that you don’t burn yourself.)
6. Mix the salt, sugar and eggs in a regular bowl using a hand mixer. Add half the flour, bourbon then the remaining flour and caviar.
7. Pour the golden brown butter into the mixture once it becomes smooth with the mixer is still running.
8. Place the chocolates and cherries on top of the cooled shortbread crust and add the filling mixture on top. Return the baking pan to the oven and bake for 30 minutes or until it turns to golden brown.
9. Cool for ten minutes and use the parchment paper to remove the bars from the baking pan so that they can cool fully.
10. Use a bread knife or serrated knife to cut them into bars. If you do not want to consume immediately, you can store them in a fridge. Enjoy!