Instructions

• Preheat oven to 325°F. Line an 8 x 8-inch pan with non-stick foil (or regular foil sprayed with cooking spray).
• In a large bowl, combine the room-temperature butter, sugar, and powdered sugar. Using a hand mixer, beat on medium speed until light and creamy, about 2–3 minutes.
• Add the vanilla and beat until combined.
• Add the flour and mix on low speed just until the dough comes together; avoid overmixing.
• Remove about one-third of the dough and set it aside in the refrigerator. Press the remaining two-thirds of the dough evenly into the prepared pan to form the bottom crust.
• Bake the crust until slightly golden, about 20 minutes. Meanwhile keep the reserved dough chilled.
• Remove the pan from the oven and crumble the reserved chilled dough evenly over the hot crust.
• Return the pan to the oven and bake until the crumbled topping is firm and lightly golden, about 20–25 minutes.
• Let the bars cool in the pan until cool to the touch (or cool completely). Refrigerate to speed cooling if desired, then cut into squares.