Miso is not just for soup! This fermented bean paste's rich umami flavor balances the sweetness in this apple dessert recipe. More ways to use miso: whisk into a dressing or stir into sautéed vegetables with a bit of butter too.

Source: EatingWell Magazine, September/October 2018


Recipe Summary

40 mins
2 hrs 45 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Line a 9-by-13-inch metal baking pan with parchment paper, leaving extra hanging over two sides.

  • Combine 10 tablespoons butter, 3/4 cup brown sugar, 2 tablespoons miso, egg and vanilla in a large bowl. Beat with an electric mixer on medium speed for 2 minutes. Add flour, cardamom and salt; mix until just combined. Refrigerate 1 cup for the topping and press the remaining dough into the prepared pan. Chill for 20 minutes.

  • Preheat oven to 350 degrees F.

  • Bake the crust until the edges are lightly browned, about 15 minutes.

  • Meanwhile, heat the remaining 2 tablespoons each butter and miso in a large saucepan over medium heat. Add the remaining 1/4 cup brown sugar, apples, lemon juice, cinnamon and ginger. Adjust heat to maintain a lively simmer and cook, stirring occasionally, until the apples are very tender and most of the liquid has evaporated, 15 to 18 minutes. Spread over the crust. Mix pecans into the reserved topping and crumble over the top.

  • Bake the bars until lightly browned, 25 to 30 minutes. Let cool completely in the pan, about 1 1/2 hours, before cutting into 18 bars.


To make ahead: Store bars airtight at room temperature for up to 1 day.

Equipment: Parchment paper

Nutrition Facts

1 bar
245 calories; protein 3.6g; carbohydrates 36.3g; dietary fiber 3.8g; sugars 17.9g; fat 10.2g; saturated fat 5.1g; cholesterol 30.7mg; vitamin a iu 284IU; vitamin c 3.4mg; folate 4.5mcg; calcium 22.3mg; iron 3mg; magnesium 8.7mg; potassium 126.7mg; sodium 161.4mg; added sugar 12g.

1 starch, 1/2 fruit, 1 other carb, 2 fat