Streusel Strawberry Bars

Streusel Strawberry Bars

This fruit-filled bar recipe is similar in taste to butter cookies with strawberry filling. For options, substitute raspberry or other jams for the filling, and sift powdered sugar rather than drizzle icing.

Recipe from Better Homes and Gardens
SERVINGS
48
SERVING SIZE
1  bar
PREP TIME
20 mins

Streusel Strawberry Bars

This fruit-filled bar recipe is similar in taste to butter cookies with strawberry filling. For options, substitute raspberry or other jams for the filling, and sift powdered sugar rather than drizzle icing.

Streusel Strawberry Bars
SERVINGS
48
SERVING SIZE
1  bar
PREP TIME
20 mins
Ingredients
  • 1 1/2  cups butter, softened
  • 2   cups granulated sugar
  • 2   eggs
  • 4   cups all-purpose flour
  • 1 1/2  cups pecans, coarsely chopped
  • 2  10  ounce jar (2 cups) strawberry preserves or seedless red raspberry preserves
  • 1   recipe Powdered Sugar Icing (see recipe below) or sifted powdered sugar
Powdered Sugar Icing
  • 1   cup sifted powdered sugar
  • 1   tablespoon milk
  • 1/4  teaspoon vanilla
  •  Milk

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Directions
1. 
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, allowing foil to extend over ends of pan; set aside. In a large mixing bowl beat butter and granulated sugar with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the pecans (mixture will be crumbly). Set aside 2 cups of the pecan mixture.
2. 
Press the remaining pecan mixture into the bottom of the prepared baking pan. Bake crust for 15 minutes. Remove from oven. Carefully spread preserves to within 1/2 inch of the edges. Sprinkle reserved pecan mixture on top of preserves.
3. 
Bake for 35 minutes more or until top is golden brown. Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing. Use foil to lift uncut bars from pan; gently pull foil away from sides of uncut bars. Cut into bars.
Powdered Sugar Icing
1. 
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, allowing foil to extend over ends of pan; set aside. In a large mixing bowl beat butter and granulated sugar with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the pecans (mixture will be crumbly). Set aside 2 cups of the pecan mixture.
2. 
Press the remaining pecan mixture into the bottom of the prepared baking pan. Bake crust for 15 minutes. Remove from oven. Carefully spread preserves to within 1/2 inch of the edges. Sprinkle reserved pecan mixture on top of preserves.
3. 
Bake for 35 minutes more or until top is golden brown. Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing. Use foil to lift uncut bars from pan; gently pull foil away from sides of uncut bars. Cut into bars.

Tip

  • To Tote:

    Cover and transport in baking pan. (Or cut into bars and place in a single layer in a shallow container.)

nutrition information

Per Serving: cal. (kcal) 189, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 4, carb. (g) 27, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 16, pro. (g) 2, vit. A (IU) 194.36, vit. C (mg) 1.18, Thiamin (mg) 0.1, Riboflavin (mg) 0.09, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.02, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 58, Potassium (mg) 40, calcium (mg) 10.1, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
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