Brownies and Bar Recipes Cherry Berry Streusel Dessert Bars

Rating: 5

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 16 bars

Serving Size: 1 bar

Cherry Berry Streusel Dessert Bars

Ingredients

• 2 1/2 cups unbleached all purpose flour
• 2/3 cup sugar
• 2 sticks (1 cup) cold unsalted butter, cubed
• 1/2 teaspoon almond extract
• 2/3 cup cherry jam
• 1/3 cup red raspberry jam
Glaze
• 1 cup powdered sugar, sifted
• 1/4 teaspoon almond extract
• 1/2 tablespoon unsalted butter, melted
• 1-2 tablespoons milk

Instructions

1. Preheat oven to 350 F and grease a 9x9 square baking pan.
2. In bowl of your food processor, pulse to combine flour and sugar. Add almond extract and pulse two or three times to combine. Add butter all at once and process until coarse crumbs are formed, just as the dough begins to come together. Dump two-thirds of the crumb mixture into prepared pan and press evenly. Set remaining crumb mixture aside for the topping.
3. Combine the two jams, stirring to break it up then spread over the crumb crust. Sprinkle remaining topping over the jam.
4. Bake in preheated oven for 35-45 minutes or until edges are lightly browned.
5. Remove from oven to wire rack and allow to cool completely before cutting into squares.
6. For the glaze, add almond extract, melted butter and one tablespoon of the milk to the powdered sugar. Stir to combine and add small amounts of remaining milk, as needed, until you reach a thick drizzling consistency. Drizzle over individual squares. Allow glaze to set before serving.

Brownies and Bar Recipes Dessert Bars Tropical Dream

Rating: 5

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 bars

Serving Size: 1 bar

Tropical Dream Dessert Bars

Ingredients

Crust
• 2 cups unbleached all purpose flour
• 1/4 cup plus 2 tablespoons powdered sugar
• 1/8 teaspoon baking powder
• 2 sticks (1 cup) cold unsalted butter, cubed
Tropical filling
• 1 cup chopped dried apricots
• 1/3 cup orange juice
• 4 eggs
• 1 1/2 cups sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup plus 2 tablespoons all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup drained crushed pineapple
Glaze
• 2 cups powdered sugar
• 2 tablespoons unsalted butter, melted
• 2 teaspoons orange zest
• 2-3 tablespoons orange juice

Instructions

1. Preheat oven to 350 F and line a 13x9 baking pan with foil so that foil hangs over the edge. Spray foil with cooking spray.
For the Crust
2. In bowl of your food processor, pulse to combine flour, powdered sugar and baking powder. Add butter all at once and process until coarse crumbs are formed, just as the dough begins to come together. Dump crumb mixture into prepared pan and press evenly. Bake in preheated oven for 15 minutes or until light golden brown. Let crust cool completely on wire rack.
For the Filling
3. Combine apricots and orange juice in a small bowl and set aside.
4. Wipe out the food processor bowl and add all four eggs. Pulse to lightly beat the eggs. Add sugar and process for one minute. Add vanilla and pulse to combine. Add flour, baking powder and salt and pulse a few times to combine. Add apricot mixture and the pineapple and pulse quickly a few time, just to combine. Pour mixture over the cooled crust and spread. Bake for 25-30 minutes, until filling is set and edges are lightly browned.
5. Remove from oven and place on cooling rack. Allow to cool completely in the pan. Cut into squares.
For the Glaze
6. Add melted butter, orange zest and one tablespoon of the orange juice to the powdered sugar. Stir to combine and add small amounts of remaining juice, as needed, until you reach a thick drizzling consistency. Drizzle over individual squares. Allow glaze to set before serving.