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Dairy
Easy
8-10 Servings
Allergens 
50 Minutes
Diets
3/4 cup unsalted butter
2 and 1/4 cups flour, divided
1/3 cup light brown sugar
3/4 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon vanilla extract
1 cup chestnut spread (recipe below)
1 and 1/2 bags Tuscanini Chestnuts
1 cup Gefen Oat Milk
1–2 tablespoons sugar
1/2 teaspoon vanilla extract
Prepare the chestnut puree by blending all ingredients together.
Preheat oven to 350 degrees Fahrenheit. Line an eight-inch square baking pan with parchment or spray with nonstick spray.
Melt butter in a saucepan over medium heat, until golden brown. Scrape up browned bits and set aside.
In a bowl, mix two cups flour, brown sugar, salt, and baking powder. Pour in browned butter and vanilla, stirring to form dough.
Press three-fourths of the dough into the pan and bake for 20 minutes.
Mix remaining one-fourth cup flour into reserved dough until crumbly.
Spread chestnut filling over the hot crust, sprinkle with crumb topping, and bake for another 20–25 minutes until golden brown.
Cool completely before cutting into squares.
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