Shelly's Recipe

RASPBERRY HAZELNUT CRUMBLE BARS

Category: Bars

Crust
2 cups flour
1/2 cup firmly packed light brown sugar
1/8 tsp salt
3/4 cup cold unsalted butter, diced
1 egg, lightly beaten

Preheat oven to 350. Lightly grease an 8 inch baking pan. Set aside.

Combine flour, brown sugar, and salt in a food processor. Add butter and pulse until mixture resembles cornmeal. Add egg. Process just until dough comes together in a ball. Spread dough into bottom of prepared pan.

Bake for 15 to 18 minutes, until light golden brown. Set pan on wire rack to cool.

Filling
12 oz seedless raspberry preserves
1 1/2 cups chopped hazelnuts
1/2 cup sugar
1/2 cup unsalted butter, softened
2 eggs

Spread raspberry preserves on top of cooled crust.

Using a food processor, pulse hazelnuts and sugar to a cornmeal consistency. Add butter and eggs, and process until creamy. (May be refrigerated until ready to use.) Spread over preserves. Set aside.

Topping
1 cup flour
1/2 cup firmly packed light brown sugar
1/2 cup cold unsalted butter, diced

Combine flour, brown sugar, and butter using a hand mixer at medium speed. Mix until mixture begins to pull together. Sprinkle over filling.

Bake at 350 for 25 to 30 minutes. Let cool completely before cutting into squares.