GOOEY BUT­TER BARS

Better Homes & Gardens - Best of Summer Recipes - - Picnic Bars -

prep 25 min­utes bake 30 min­utes at 350°F

11/2 cups all- pur­pose flour

1/4 cup gran­u­lated sugar

1/2 cup cold but­ter

2/3 cup but­ter, soft­ened

11/4 cups gran­u­lated sugar

1/4 cup light- color corn syrup

1 egg

1/2 tsp. al­mond ex­tract

1 cup all- pur­pose flour

2/3 cup half- and- half

3 cups sliced and/or halved fresh

straw­ber­ries

2 Tbsp. honey

1 tsp. grated fresh gin­ger

1. Pre­heat oven to 350° F. Line a 13×9- inch bak­ing pan with parch­ment; set aside. For crust, in a medium bowl com­bine the 11/2 cups flour and the 1/4 cup sugar. Us­ing a pas­try blender, cut in the cold 1/2 cup but­ter un­til mix­ture re­sem­bles fine crumbs (mix­ture will be dry and crumbly). Pat firmly into pre­pared pan; set aside.

2. In a large bowl beat soft­ened but­ter with an elec­tric mixer on medium- high speed for 30 sec­onds. Grad­u­ally beat in the 11/4 cups gran­u­lated sugar. Beat in corn syrup, egg, and al­mond ex­tract just un­til com­bined. Al­ter­nately add the flour and half- and- half, beat­ing af­ter each ad­di­tion un­til just com­bined (bat­ter may ap­pear slightly cur­dled). Spread into crust- lined bak­ing pan.

3. Bake about 30 min­utes or un­til cen­ter is just set. Cool in pan on wire rack. Use parch­ment to lift from the pan; cut into bars.

4. In a small bowl toss straw­ber­ries with honey and gin­ger. Spoon over bars be­fore serv­ing. Makes 24 bars.

per bar 209 cal, 10 g fat (6 g sat. fat), 34 mg chol, 88 mg sodium, 29 g carb, 1 g fiber, 18 g sug­ars, 2 g pro.

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