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Category: Bars
Prep Time: Cook Time: Total Time:
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.
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RASPBERRY HAZELNUT CRUMBLE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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