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BARS - Crumb Bars
Nb persons: 0
Yield: 48 triangles
Preparation time:
Total time:
Source: Rex Poland, Dallas
OLD WORLD CRUMB BARS These are the top three finishers in the Bar category in this year's Dallas Morning News-Central Market Holiday Cookie Contest. FIRST PLACE: OLD WORLD CRUMB BARS | |
1 cup (2 sticks) | unsalted butter, softened |
1 cup | sugar |
2 cups | flour |
1/2 teaspoon | baking powder |
1 cup | homemade lemon curd or 1, (11-ounce) jar<JU>of prepared lemon curd, such as Dickinson’s brand |
1 heaping tablespoon | apricot jam |
2/3 cup | sweetened flaked coconut |
1/2 cup | sliced almonds |
Powdered sugar for garnish |
Preheat oven to 375 F. Line a 13x9x2-inch baking pan with nonstick aluminum foil.
In a mixing bowl, beat butter for 30 seconds. Add sugar and beat until combined. Add flour and baking powder, mixing just until coarse crumbs form. Reserve a heaping 2/3 cup of the crumbs and press the remainder into the nonstick foil-lined pan. Bake approximately 10 minutes, until the crust is golden in color (see Note).
Blend together the lemon curd and jam and spread the mixture over the baked crust. Combine the reserved crumbs with the coconut and almonds. Sprinkle over the curd layer. Bake an additional 18 to 20 minutes, or until the edges are golden and the topping is light brown. Remove from the oven and cool on a rack. Cut into 24 squares; then cut each square into 2 triangles and dust with powdered sugar. Serve in individual baking paper cups on an Old World-inspired tray.
Makes 48 triangles.
Note: Poland bakes the first layer for 5 to 8 minutes to achieve a golden color in his oven, which tends to run hot. In testing, the crust did not turn to golden until 12-15 minutes, so a compromise of 10 minutes is suggested in this recipe. The crust should be golden, but the edges should not be brown.
PER COOKIE: Calories 105 (42% fat), Fat 5 g (3 g sat), Cholesterol 15 mg,Sodium 14 mg, Fiber 1 g, Carbohydrates 15 g, Protein 1 g
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