Chinese Chews
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Friends of ours from Texas just moved down the street. I thought it would be fun and a friendly to welcome them with a pie. The pie had different plans. What should have been a straight forward, chocolate pie, ended with a major fail. Twice. I’m not giving up though. Eventually I’ll get it right.
Until then, in order to regain my confidence in the kitchen (and still take something to our new neighbors) I opted to bake something that I knew I couldn’t mess up, something foolproof, but tasty too. So I decided on Chinese Chews. My mom makes these every year during the holidays, but they’re year round goodness if you ask me – like a blondie but with a crunchy shell, and a chewy inside. Not really sure where the name comes from, because, as far as I know, there isn’t anything inherently Chinese about these. If you know otherwise, please fill me in.
My favorite part, the crunchy edge piece.
It doesn’t get more basic than these ingredients, and the process is swift and sure. Perfect for a chocolate pie-challenged fool like me. Mark my words though, the chocolate pie hasn’t seen the last of me. I will master the chocolate pie! The chocolate pie will bend to my pie making prowess…just not this week.
Chinese Chews Recipe
Chinese Chews
Simple dessert bars with a crunchy outside and chewy center. Adapted from Carole Radford's Hearts Go Home for the Holidays.
Ingredients
- 1 pound brown sugar
- 1/2 cup (1 stick) butter, softened (salted or unsalted – remember it's foolproof y'all)
- 3 eggs, beaten
- 1/2 teaspoon vanilla
- 1 1/2 cup all-purpose flour*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups chopped nuts (I used pecans.)
- optional: powdered sugar for dusting
Instructions
- Preheat oven to 350-degrees F.
- In a mixing bowl, combine brown sugar, butter, eggs, vanilla, flour, baking powder, and salt.
- Add chopped nuts.
- Spread evenly in a 9x13-inch baking pan and bake at 350-degrees F for about 30 minutes, until crust begins to brown.
- Cool slightly, cut and serve.
- Dust with powdered sugar if desired.
Notes
*If you'd rather use self-rising flour, use 1 1/2 cups self-rising flour, and omit the baking powder and salt.
You had me at ‘crunchy shell and chewy inside’ uhm…perfection? 🙂 So easy too and seriously i cant think of many people that wouldnt swoon over these. Cant wait until i give these a go!
OK…so, how have I never heard of these before? I need them, Amy. Need.
Oh this cake with the crust look lovely!
this looks really good! i’ve never had them, but i’d like to try!
The Chinese name was probably some magazine editor’s idea back in the day when your grandma first discovered the recipe. Maybe you should rename them Chewy Bliss?
My family also makes Chinese Chews for Christmas with very similar ingredients but a much different result. In our chews, we omit the butter but add chopped dates, and then we spread the batter out in a sheet pan. Then, you have to carefully bake until barely golden brown. The final step is the most important – and PAINFUL – one 🙂 Right after you take the pan out of the oven, we start scooping out pieces with two spoons for each person, and then we roll into little balls, about truffle-sized. I vividly remember helping as a child and the tears streaming down my face when hot dates burned my palms. Thankfully, now that I’m much older, it doesn’t even phase me. 🙂 Lastly, the balls are rolled in confectioner’s sugar. Absolutely delicious, but very sweet. More like candy.
i. cannot. look. . . . ok . . . so i did look . . . and now my mouth is watering . . . i can’t take this anymore . . .
then make the freaking bars smithy!
-Love Pam H.
I want this right now. Badly.
Mamaw Sadie called these Chewies and she called the haystacks Chinese haystacks. Go figure!
I wondered what i was going to make next week for Bible study. Now I know! I hope they look like yours.
Thanks!
PS you’ll be craving chocolate in a few weeks, so you can try the pie adventure again. I may just have to ride my bike over to try it.
These look absolutely delicious, no matter the confusing name. Yum
Try these made with black walnuts or hickory nuts, should you be lucky (or fluch) enough to have some on hand. FABULOUS.
Oops. I meant to say, “flush” (as in rolling in cash – they aren’t giving either of these nuts away anymore, unfortunately!).
Looks good. Looks REAL good. 🙂
These look fantastic and I’m totally with ya on the crunchy ends! I can’t wait to see your chocolate pie!
Oh those pies…so finicky sometimes. I am part of the “omg crunchy to soft yes yes I want it” group. Thanks for sharing!
Hi Miss Amy. I saw this picture, went wow, pecan bars! and had to post. As a 5th generation Texan, pecans are a must when baking, the native kind you go pick up out of the yard. Though our go-to recipe uses Bisquick (from the 1970s booklet), there is a recipe that is over a hundred years old called Grandma’s chew bread. It would be interesting to figure out the “Chinese” name, probably a twist on what someone heard with the recipe being passed around by word of mouth… just like the Chinese chews and haystacks. This is one pan where the crunchier side pieces get eaten first. I actually like them best the next day or so.
How nice of you to be so neighborly! And a wonderful recipe..
Ooohhhh! These remind me of toll house cookies in bar form without the chocolate chips! Yum, I’m going to have to try these!
We always called these “Ben’s Bars” in honor of my Aunt Bennie whom I got the recipe from 🙂
These look like awesome bars and were a perfect gift for your new neighbors. Do you know where the name comes from? Im just being curious.
These sound and look just what my Mom used to make and called them ‘congo squares’ – will certainly try them and may even see if I can find the old recipe.