Monday, April 21, 2008
Rasberry Hazelnut Crumble Bars
I saw this recipe on the Bake or Break blog and couldn't resist trying it (you can see the original post on the BorB site by clicking here). I admit, I changed the recipe a bit due to ingredients I could/could not find in the grocery store, but it still turned out great. Hope you like it, too.
(I've listed the original recipe, as found on the BorB site, and inserted any adjustments I made in parenthesis).
CRUST:
- 2 cups all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1/8 teaspoon salt
- 3/4 cup cold unsalted butter, diced
- 1 egg, lightly beaten
Preheat oven to 350°. Lightly grease an 8″x 8″baking pan (I used a 6.5" x 10.5" brownie pan). Set aside.
Combine flour, brown sugar, and salt in a food processor (I mixed mine with a hand mixer and then put it through a sifter one time). Add butter and pulse until mixture resembles cornmeal (again, just used a hand mixer). 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 ounces seedless raspberry preserves (I could only find a 10-ounce container)
- 1 & 1/2 cups chopped hazelnuts (I couldn't find any hazelnuts, so I used pecans)
- 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 (I left my pecans finely chopped and mixed the pecans and sugar with a hand mixer on medium speed). Add butter and eggs, and process until creamy. (May be refrigerated until ready to use.) Spread over preserves. Set aside.
TOPPING:
- 1 cup all-purpose 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.
*The bars won’t necessarily look “done.” Look for some browning on the top and around the edges. Giving the pan a little shake, too. If it still jiggles a good bit, give it a few more minutes. As they cool, they will set.
Results: I really liked it. It's not extremely sweet (especially compared to the cookies from the previous post), but has a rich flavor (probably because of all that butter!!) and would be great served with coffee. I was glad that I didn't put my pecans in the food processor because I liked the crunchy texture that they added to the recipe. One disclaimer: I dirtied a lot of dishes while making this recipe, so make sure you have plenty of time and clean dishes before you start. Enjoy :)Labels: bars, butter, hazelnuts, pecans, rasberry
Posted by kristy ::
6:53 AM ::
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