Fresh Strawberry Crumb Bars


Strawberry Crumb Bars Unique Strawberry Crumb Bars



Ingredients






  • 1/2 cup white sugar

  • 1/2 teaspoon baking powder

  • 1-1/2 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1/2 cup very cold butter, (8 Tablespoons or 1 stick of
    butter)

  • 1 egg, beaten

  • 1 teaspoon vanilla

  • 2 cups fresh strawberries, chopped

  • 1/3 cup white sugar

  • 2 teaspoons cornstarch













































Instructions






  1. Preheat the oven to 375 degrees F.

  2. Place parchment paper on the bottom of the 8×8 pan that
    hangs over the side of the pan. (This is to make it easier to remove the
    Strawberry Crumb Bars after cooking.)

  3. In a medium bowl, stir together 1/2 cup white sugar, flour,
    baking powder and salt.

  4. Using a fork or a pastry cutter, cut the butter into the
    flour mixture. (VERY IMPORTANT:  Make
    sure the butter is very cold.) Work with the dough until the pieces are very small.
    Dough will be crumbly.  You can also
    pulse in a food processor to until you get pea sized crumbs.

  5. In a separate measuring cup or small bowl, beat an egg with
    a fork. Add the egg and vanilla to the flour mixture, and combine until you
    have a crumbly mixture.

  6. Pat half of the dough evenly into the bottom of the prepared
    pan.

  7. In another bowl, stir together 1/3 cup sugar and cornstarch.
    Stir in the strawberries.

  8. Spoon the strawberry mixture evenly over the bottom crust.

  9. Crumble the remaining dough over the strawberry filling
    layer.

  10. Bake in a preheated oven for 45 minutes, or until top is
    slightly golden brown. (My oven runs hot and baked in about 38 minutes.)

  11. Cool completely before cutting into squares. I recommend
    refrigerating until ready to serve.
















































Read Full Recipe >>>> Click Here







Comments

Post a Comment

Popular posts from this blog

Lovely Baked Ranch Chicken with Broccoli and Bacon

Image
Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This article and recipe adapted from this site
Read more

Beautiful Copycat Longhorn Parmesan Crusted Chicken

Image
Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder  Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum o...
Read more

Awesome Slutty Cheesecake Bars

Image
INGREDIENTS 1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury) 20 Oreo cookies, plus more for topping 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract Pinch of kosher salt Warm caramel, for drizzling   DIRECTIONS Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes. Refrigerate until completely chilled, at least 3 hours and up to overnight. Remove cheesecake bar from baking dish and slice. Drizzle with warm...
Read more