Miso Apple Bars
- 12 tablespoons (1½ sticks) unsalted butter, at room temperature, divided
- 1 cup light brown sugar, divided
- 4 tablespoons white miso, divided
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups white whole-wheat flour
- 1 teaspoon ground cardamom
- ¼ teaspoon salt
- 8 tart apples, such as Granny Smith, peeled and chopped
- 2½ tablespoons lemon juice
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ cup pecans, chopped
- Line a 9-by-13-inch metal baking pan with parchment paper, leaving extra hanging over two sides.
- Combine 10 tablespoons butter, ¾ cup brown sugar, 2 tablespoons miso, egg and vanilla in a large bowl. Beat with an electric mixer on medium speed for 2 minutes. Add flour, cardamom and salt; mix until just combined. Refrigerate 1 cup for the topping and press the remaining dough into the prepared pan. Chill for 20 minutes.
- Preheat oven to 350°F.
- Bake the crust until the edges are lightly browned, about 15 minutes.
- Meanwhile, heat the remaining 2 tablespoons each butter and miso in a large saucepan over medium heat. Add the remaining ¼ cup brown sugar, apples, lemon juice, cinnamon and ginger. Adjust heat to maintain a lively simmer and cook, stirring occasionally, until the apples are very tender and most of the liquid has evaporated, 15 to 18 minutes. Spread over the crust. Mix pecans into the reserved topping and crumble over the top.
- Bake the bars until lightly browned, 25 to 30 minutes. Let cool completely in the pan, about 1½ hours, before cutting into 18 bars.