Gooey vanilla wafer bars

Originally published in 2021, and updated in 2025.

Gooey, sweet and deeply buttery these bars have the perfect texture and are a treat everyone will enjoy.

I had been thinking about this recipe for a while, and was so excited to make it a reality! When taking the recipe development class led by Christina Tosi, we made her famous Milk Bar pie (which also inspired my chocolate mint pie). The original pie we made, though not the prettiest thing I've ever baked, was something I couldn't stop eating. The texture was dense and gooey, there was a subtle vanilla flavor that came through, and something about the cold temperature of the pie was just incredible.

I love pie, but it can be hard to store and sometimes daunting to slice. I knew I wanted to turn the pie into a bar form with a few changes and it came out better than I could have imagined. It is perfectly sweet with almost a browned butter flavor, and the texture is something unlike many other baked goods.

The most daunting part about this recipe is separating the yolks from the egg whites, as this recipe only uses egg yolks, but I promise once you give it a try you'll get the hang of it if you aren't a pro already. The crust is made of crushed Nilla Wafers that are tossed with melted butter, and the rest of the dry and wet ingredients are ones you may have on hand already or won't mind having around!

There are a few phases to bake and set this bar recipe. First it you'll bake the bars at 350 degrees for about 20-25 minutes until lightly golden on the top, then you'll reduce your oven to 325 degrees and bake for another 5-10 minutes until they're more deeply golden, and then you'll chill the bar (third photo). You can see the progression of an even golden brown once it's fully baked, and that color only intensifies when the bars chill fully.

Removing the bars from your pan should only be done once they are fully chilled, but because of the gooey nature of this treat know that the removal can take some patience. I lined my 9x9 pan with parchment paper which helps a great deal, and then you can use a spatula along the sides lightly during the chilling process to gently separate your bars from the edges. The great thing is that these bars are not dainty, so you can also flip your pan and get the bars out upside down if needed. And then in the end we'll top them with powdered sugar.

Ingredients:

Crust:

• 40 Nilla Wafers (152g)

• 4 tablespoons (56g) unsalted butter

• Pinch of salt

Filling:

• 3/4 cup (144g) granulated sugar

• 1/2 cup (96g) light brown sugar

• 1/4 (32g) cup cornstarch

• 1/4 teaspoon salt

• 8 tablespoons (113g) unsalted butter

• 4 large egg yolks

• 1/3 cup heavy cream

• 1/2 teaspoon vanilla extract

• 1 tablespoon powdered sugar

Prep time: About 30 minutes

Bake time: 30-40 minutes

Chill time: 2 hours

Cooking instructions:

Prep your crust. Preheat your oven to 350 degrees. Crush your Nilla Wafers using a food processor or in a large plastic bag with a meat tenderizer, rolling pin or heavy bottom pan to crush them. Once you're done, pour your wafer crumbs into a medium bowl or you can keep in your food processor if that's what you're using.

Melt four tablespoons of butter, and then add the melted butter and pinch of salt to your crumbled wafers. Toss together if using a bowl or continue to pulse in your food processor in a few quick bursts to distribute the butter and salt.

Line a 9x9 inch square pan with parchment paper, and pour your wafer crust mixture into your square pan. Use a spoon, flat tool, or even a spatula to press your crumble down to form a crust, and make sure that you press down firmly all the way to the edge. Once you're sure there aren't any empty spaces, place your crust in the oven for 8 minutes.

Remove your pan from the oven, and set aside to cool slightly and keep your oven heated to 350.

Make your filling. In a large bowl, pour in both sugars, cornstarch, and salt. Use a whisk or large fork to fully combine your dry ingredients.

Melt your 8 tablespoons of butter separately and then pour into your dry ingredients. Use a spatula or large spoon to fully combine.

Now separate out your egg yolks and place them into a small bowl or cup. Once you have all four yolks, add one at a time to your mixture, fully incorporate using your whisk, or switch to a spatula or spoon, and only add the next yolk once the last has been fully incorporated.

Pour your heavy cream and vanilla extract into your mixture, and carefully fold together. You'll want to move slowly as to not stir air into the mixture, and I recommend adding your cream in in small increments.

Pour your filling into your partially baked wafer crust. Smooth out slightly using your spatula or spoon, but know that it'll smooth out in the oven. Place your pan into the 350 degree oven for 20-25 minutes until a lightly golden brown crust has formed on the top. At this point, remove your pan from the oven and reduce the temperature to 325 degrees. Place your pan back into the oven and cook for another 5-10 minutes until your bars have set (it may still wiggle a little if you shake it, but only in the center).

Remove your pan and allow it to cool slightly at room temperature for about an hour. While still warm, take a knife or spatula, and press it slowly around the edges of your bars just to loosen the sides for later. Then, place your bars into the fridge for at least an hour. For the cleanest cut, keep your bars in the fridge for a few hours or freeze for an hour.

Slice and store. Once your bars have fully chilled and set, it's time to slice them. Be patient with loosening your bars from the pan. Use a spatula again around the edges, and if you're able to, you can use the parchment paper to pull the bars out of the pan, or you can turn the pan over and release the bars onto a flat surface. If you'd like, use a mesh strainer or sifter and add a dusting of powdered sugar to the top of your bars (I usually add a tablespoon and only wind up using about half!) Then use a sharp knife to slice into 16 squares and store in an airtight container for up to a week, or place into the freezer and enjoy any time.

Carb and serving info:

Servings: 16 squares

Carbs per serving: 25

Carbs for full recipe: 392

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.