Berry Berry Streusel Bars Food

BERRY-BERRY STREUSEL BARS

Steps:

• For crust:
• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine first 4 ingredients in medium bowl. Add butter; rub with fingertips until mixture resembles coarse meal. Press half of crumb mixture onto bottom of prepared pan. Bake crust until light brown, about 15 minutes. Cool slightly.
• For filling:
• Mix blueberries, jam, flour and lemon peel in bowl.
• Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping is golden, about 35 minutes. Cool in pan. Cut into squares and serve.

DOUBLE BERRY STREUSEL BARS

Steps:

• Preheat oven to 350 degrees F (or 325 degrees F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan).
• Set aside 3 tablespoons of the cake mix. Place the remaining cake mix and melted butter in a large bowl. Blend for 1-2 minutes with an electric mixer set on low speed until smooth. Stir in oats until blended. Press half of mixture evenly into prepared pan.
• Stir together the blueberries, jam, reserved 3 tablespoons cake mix, and lemon zest in a large mixing bowl. Spoon and spread berry mixture over prepared crust; top with reserved crumb mixture and press down gently.
• Bake for 30-34 minutes or until topping is set and firm to the touch. Transfer to wire rack and cool completely.

CHERRY-BERRY STREUSEL BARS

Steps:

• Heat oven to 350°F. Lightly grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix cookie mix, melted butter and egg until thick dough forms. Press dough evenly in pan.
• Spread preserves over cookie dough layer. Sprinkle granola evenly over preserves.
• Bake 30 to 35 minutes or just until cookie layer is set. Cool completely, about 1 hour.
• Cut into 4 rows by 3 rows to make 12 bars, or 4 rows by 4 rows to make 16 bars. Gently remove bars from pan; place on cooling rack or serving platter.
• In small bowl, stir together powdered sugar and whipping cream until thin icing forms. Pour icing into small resealable food-storage plastic bag; seal bag. Cut off 1 bottom corner of bag; drizzle icing over bars. Top each with a few fresh berries. Let icing set before serving. If not serving immediately, cover tightly and store in refrigerator until serving time.

RASPBERRY STREUSEL BARS

Steps:

• Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.) Spray foil-lined pan with nonstick cooking spray.
• In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.).
• Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.
• While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.
• Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
• Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef's knife, cut into squares and serve.

APPLE-BERRY STREUSEL BARS

Steps:

• In a large bowl, combine 2-1/2 cups flour, oats, sugar, baking powder and cinnamon. Beat in butter just until moistened. Set aside 2 cups for topping. , Pat remaining oat mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 15 minutes., In a large bowl, toss apples with remaining flour; stir in the preserves. Spread over hot crust to within 1/2 in. of edges. Combine nuts and reserved oat mixture; sprinkle over fruit mixture. , Bake 30-35 minutes longer or until lightly browned. Cool completely on a wire rack. Cut into bars.

HUCKLEBERRY STREUSEL BARS

Steps:

• Line the bottom and sides of a straight-sided 13-by-9-inch metal baking pan with foil.
• In a medium bowl, stir together the butter, 3/4 cup of the sugar and the salt. Whisk in the egg yolks. Stir in the flour to make a stiff dough. Transfer about 2 cups of the dough to the prepared pan and press evenly into the bottom. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or if short on time, freeze for 5-7 minutes). Preheat the oven to 325 degrees Fahrenheit.
• Bake the dough until crust begins to set but does not brown on the edges, about 20 minutes (center will not be firm yet). While crust bakes, prepare the streusel.
• With your fingers, combine the remaining sugar with the reserved dough until crumbly. Mixture should hold together when pressed, but readily break into smaller pieces.
• Spread the huckleberry preserves evenly over the hot crust. Scatter the streusel over the preserves, careful not to break it up too much. Set oven temperature to 350 degrees Fahrenheit and bake bars near top of oven until top is golden, about 25 minutes. Once cooled, cut bars into 1 3/4 inch squares.