This is a variation of my Great-Aunt Bess’s recipe, which was sweet and crunchy but fell apart no matter how hard we pressed it into the pan. We used to sit around the table with the pan hot from the oven and dig in with spoons. It didn’t matter that we burned the roofs of our mouths — we couldn’t resist its charms! This version holds together better, thanks to heating the butter and brown sugar. I’m still tempted to eat it right from the pan with a spoon — just for old time’s sake — but…
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