• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

Brown Butter Chestnut Crumb Bars

November 26, 2022 by Heather Smoke Leave a Comment

Jump to Recipe Print Recipe

Browned butter adds rich flavor to the crust and crumble topping in these chestnut crumb bars, with a sweet, creamy and nutty filling of roasted chestnut puree. Using canned sweetened chestnut spread makes this a quick and easy recipe that’s perfect for the holidays.

You might also love these almond crumb bars, brown butter apple pie bars, and spiced pear crumble muffins.

Chestnut bars with crumb topping cut into squares.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

What is Chestnut Spread?

Chestnut spread, also called chestnut paste, chestnut cream or creme de marrons, is a creamy, sweetened puree of chestnuts. It’s not a very common ingredient in the United States, and is not well known even outside of France, but it’s a staple in many French households. In fact, I’d never heard of it until I read David Lebovitz’s post on creme de marrons. After reading his review, I was intrigued enough to buy a can of chestnut spread on Amazon, because if David Lebovitz recommends something, you know it’s going to be good.

But since I didn’t know exactly what it was going to taste like, I wasn’t sure what I was going to use it for, and it sat in my pantry for a while before I came up with the idea of using it as a filling for these chestnut crumb bars. And since I bought a 17-ounce can, I had enough for today’s recipe, as well as for a chocolate chestnut cake, which I’ll be sharing soon, also. The chestnut spread has a lovely flavor, similar to dates, so there’s definitely a sweet date essence in these chestnut cookie bars.

It’s a little pricey, and I’m not sure where else you can buy it other than on Amazon. If you were to look for it locally, try a store like World Market, which carries a good selection of international sauces, spreads, jams, cookies, chocolate and other ingredients. And if you were able to get your hands on some chestnuts and felt inclined to make your own chestnut puree, I’m sure that would work well in today’s recipe, too.

Can of chestnut spread.

Why You’ll Love This Recipe

Just a Few Ingredients. Besides the chestnut spread, you only need a few standard pantry ingredients for today’s recipe.

Quick and Easy. The brown butter crumble mixture doubles as both the crust and the crumb topping, and the chestnut spread makes an easy filling to sandwich between the crust and topping.

High Altitude Tested. While these chestnut crumb bars will work at any altitude, mountain bakers can bake with confidence knowing that I test all of my recipes at Denver’s altitude of 5,280 feet.

Perfect for the Holidays. Chestnuts are a classic Christmas flavor. After all, the song goes chestnuts roasting on an open fire, so if you wouldn’t eat chestnuts during the holidays, when would you? I actually baked these bars for our Thanksgiving dessert, as an easy alternative to pie, and let me tell you, they were fantastic. The crumble topping and crust is buttery and crisp, but tender like shortbread. And the chestnut filling thickens in the oven, with a soft, chewy texture.

Chestnut crumb bar with a bite taken.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

  • Unsalted Butter. By browning the butter first, you’ll give the crumble mixture a richer, deeper, nuttier flavor that’s just delicious.
  • Flour. All-purpose flour gives the crumble structure and strength.
  • Light Brown Sugar. Adds a touch of sweetness.
  • Salt. Balances the sweetness.
  • Baking Powder. Gives the crust a little bit of lift as the bars bake.
  • Vanilla Extract. Flavor.
  • Chestnut Spread. You’ll need 1 cup of chestnut spread, or 12 ounces. I bought a 17-ounce can, but most of the cans I see available on Amazon are 8 ounces each, so you’ll need to buy 2 cans.
Can of chestnut puree.

Instructions

  • Preheat the oven to 350 F, and position a rack in the center of the oven. Line an 8 inch square baking pan with parchment paper, or spray with non-stick baking spray.
  • In a small saucepan, melt the butter over medium heat. Continue to cook the butter, swirling the pan occasionally, until nutty brown solids form on the bottom of the pan. This should take about 5 minutes.
Step 3 for making the crust for apple pie bars.
  • Meanwhile, in a bowl, combine 2 cups of the flour (reserving 1/2 cup of flour for later) with the brown sugar, salt and baking powder.
  • As soon as the butter is browned, use a spatula to scrape the bottom of the pan to scrape up all the browned bits. Pour the hot butter over the flour mixture, and add the vanilla. Stir with a spoon to form it into a soft dough.
Step 1 for making chestnut crumb bars.
Step 2 for making chestnut crumb bars.
Step 3 for making chestnut crumb bars.
Step 4 for making chestnut crumb bars.
  • Scoop 2/3 of the dough (reserving 1/3 of the dough for the crumb topping) into the prepared baking pan, and use your hands to press the dough evenly into the bottom of the pan. Bake for 20 minutes.
Step 5 for making chestnut crumb bars.
Step 6 for making chestnut crumb bars.
  • Take the reserved 1/2 cup of flour and add it to the remaining 1/3 of the dough. Use a fork or pastry cutter to work the flour into the dough until you have a crumbly topping. Set aside.
Step 7 for making chestnut crumb bars.
Step 8 for making chestnut crumb bars.
  • After the crust bakes for 20 minutes, take the pan out of the oven. Spread the chestnut filling over the hot crust, and sprinkle with the crumb topping.
  • Return the pan to the oven, and bake for 20-25 minutes, until the topping is a light golden brown.
Step 9 for making chestnut crumb bars.
Step 10 for making chestnut crumb bars.
Step 11 for making chestnut crumb bars.
Step 12 for making chestnut crumb bars.
  • Cool completely for several hours before cutting into squares.
Chestnut crumb bars cut into squares.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How long will chestnut bars stay fresh?

You should store the cooled bars in an airtight container at room temperature, and they’ll stay fresh for at least 3 days.

Can I use a 9-inch pan instead of 8-inch?

You can use a 9-inch pan, but your bars will be a little thinner than if you use an 8-inch pan.

What else can I use chestnut spread for?

Besides today’s chestnut bars, I used up my can of chestnut spread in a chocolate chestnut cake (coming soon). But in France, people typically just eat it on its own, swirled into yogurt, or spread on toast.

Squares of chestnut crumb bars on a baking sheet.

You Might Also Like

Slices of red velvet bundt cake with cream cheese frosting.
Red Velvet Bundt Cake
Hazelnut shortbread cookies with Nutella.
Hazelnut Shortbread
Gingerbread cake topped with rosemary trees and a mini cookie house.
Gingerbread Cake
Apples layered in a French apple walnut tart.
French Apple Tart

Favorite Products

Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Chestnut bars with crumb topping cut into squares.

Brown Butter Chestnut Crumb Bars

Heather Smoke
Brown butter adds rich flavor to the crust and crumble topping in these chestnut crumb bars, with a sweet and nutty filling of roasted chestnut puree.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings9

Ingredients
 

  • ¾ cup unsalted butter
  • 2 ½ cups all-purpose flour, spooned and leveled, divided
  • ⅓ cup light brown sugar, lightly packed
  • ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¾ tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup (12 oz) chestnut spread or puree

Instructions
 

  • Preheat the oven to 350 F, and position a rack in the center of the oven. Line an 8 inch square baking pan with parchment paper, or spray with non-stick baking spray.
  • In a small saucepan, melt the butter over medium heat. Continue to cook the butter, swirling the pan occasionally, until nutty brown solids form on the bottom of the pan. This should take about 5 minutes.
  • Meanwhile, in a bowl, combine 2 cups of the flour (reserving 1/2 cup of flour for later) with the brown sugar, salt and baking powder.
  • As soon as the butter is browned, use a spatula to scrape the bottom of the pan to scrape up all the browned bits. Pour the hot butter over the flour mixture, and add the vanilla. Stir with a spoon to form it into a soft dough.
  • Scoop 2/3 of the dough (reserving 1/3 of the dough for the crumb topping) into the prepared baking pan, and use your hands to press the dough evenly into the bottom of the pan. Bake for 20 minutes.
  • Take the reserved 1/2 cup of flour and add it to the remaining 1/3 of the dough. Use a fork or pastry cutter to work the flour into the dough until you have a crumbly topping. Set aside.
  • After the crust bakes for 20 minutes, take the pan out of the oven. Spread the chestnut filling over the hot crust, and sprinkle with the crumb topping. Return the pan to the oven, and bake for 20-25 minutes, until the topping is a light golden brown.
  • Cool completely for several hours before cutting into squares.

Notes

Leftover chestnut crumb bars should be stored in an airtight container, and will be fresh for up to three days.
Keyword Brown Butter, Chestnut, Crumb Bars, Pie Bars
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Brownies and Bars, Christmas and Thanksgiving

Previous Post: « High Altitude Gingerbread Cake with Mascarpone Buttercream
Next Post: High Altitude One Layer Chocolate Chestnut Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
    • Holiday Themed Cakes
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
    • Frozen Custard
    • Ice Cream Sandwiches
    • No Churn Ice Cream
    • Popsicles
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Raspberry Vanilla Cake
  • High Altitude Baked Chocolate Espresso Donuts
  • High Altitude Heart Shaped Chocolate Bundt Cake
  • High Altitude Homemade Graham Crackers
  • High Altitude Chocolate Chip Cookie Cupcakes
  • High Altitude Red Velvet Cake Whoopie Pies
  • Chocolate Dipped Chocolate Peanut Butter Sandwich Cookies
  • High Altitude Chocolate Sheet Cake
  • Rose Petal Chocolate Chip Shortbread Cookies
  • Homemade Chocolate Fudge Pop Tarts

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme