GOOEY BUTTER 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
1/2 tsp. almond extract
1 cup all- purpose flour
2/3 cup half- and- half
3 cups sliced and/or halved fresh
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.