APPLE-BERRY STREUSEL BARS
With fruity filling and nutty topping, these attractive bars taste like they cost a pretty penny.-Jane Acree, Holcomb, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2-1/2 cups flour, oats, sugar, baking powder and cinnamon. Beat in butter just until moistened. Set aside 2 cups for topping. , Pat remaining oat mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 15 minutes., In a large bowl, toss apples with remaining flour; stir in the preserves. Spread over hot crust to within 1/2 in. of edges. Combine nuts and reserved oat mixture; sprinkle over fruit mixture. , Bake 30-35 minutes longer or until lightly browned. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
BERRY-BERRY STREUSEL BARS
Provided by Devora Disner
Categories Dessert Bake Kid-Friendly Blueberry Raspberry Oat Bon Appétit Michigan Small Plates
Yield Makes about 24
Number Of Ingredients 11
Steps:
- For crust:
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine first 4 ingredients in medium bowl. Add butter; rub with fingertips until mixture resembles coarse meal. Press half of crumb mixture onto bottom of prepared pan. Bake crust until light brown, about 15 minutes. Cool slightly.
- For filling:
- Mix blueberries, jam, flour and lemon peel in bowl.
- Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping is golden, about 35 minutes. Cool in pan. Cut into squares and serve.
DOUBLE BERRY STREUSEL BARS
Another cake mix fixer - this is great with other jam and berries - let your imagination run wild. Recipe Source: The Ultimate Shortcut Cookie Book
Provided by Ceezie
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (or 325 degrees F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan).
- Set aside 3 tablespoons of the cake mix. Place the remaining cake mix and melted butter in a large bowl. Blend for 1-2 minutes with an electric mixer set on low speed until smooth. Stir in oats until blended. Press half of mixture evenly into prepared pan.
- Stir together the blueberries, jam, reserved 3 tablespoons cake mix, and lemon zest in a large mixing bowl. Spoon and spread berry mixture over prepared crust; top with reserved crumb mixture and press down gently.
- Bake for 30-34 minutes or until topping is set and firm to the touch. Transfer to wire rack and cool completely.
Nutrition Facts : Calories 230.5, Fat 10.7, SaturatedFat 5.3, Cholesterol 20.8, Sodium 213.2, Carbohydrate 32.4, Fiber 1.5, Sugar 17.4, Protein 2.1
RASPBERRY STREUSEL BARS
Fruit jam that you probably have on hand makes the tasty filling in this easy-to-make layered bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 25
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
- In large bowl, stir cookie mix, butter, flour, almond extract and egg until dough forms. Press half of dough into bottom of pan; bake 15 minutes. Spread jam over base. Crumble remaining dough over jam.
- Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 5 rows by 5 rows.
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 13 g, TransFat 0 g
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- Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix– very easy.) Place the cornstarch mixture, berries, maple syrup, and coconut sugar in a medium saucepan over medium heat. Using a rubber spatula, stir the mixture as it cooks. Smash some of the berries against the bottom/sides of the pot as you stir, gently breaking them up. Bring to a simmer and allow to simmer for 2 minutes, stirring constantly. After 2 minutes, remove pan from the heat and allow to cool completely. The mixture will thicken as it cools. To speed up the cooling process, feel free to cover and refrigerate it after it slightly cools for at least 30 minutes at room temperature. I recommend making the berry filling in advance so it can cool completely. Berry filling can be cold or room temperature when you assemble the bars– you just don’t want it hot or warm.
- Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier!). Set aside.
- Pulse the oats in a food processor or blender until they’re slightly broken up. (For whole oats, about 10 pulses. For quick oats, about 5-6 pulses.) Pour into a bowl and stir in the cinnamon, almond butter, maple syrup, applesauce, and melted coconut oil. Mixture will be thick and wet.
- Using the back of a flat spatula or a spoon, press about 3/4 of the crust/streusel mixture tightly and firmly down into the pan. Make sure it’s flat and very compact, which helps guarantee the bars will hold their shape. Spread cooled berry filling evenly on top.
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