Return to Bar Cookie Recipes

 

Crunch Bars

4 star rating
 

Add a Photo

Submitted by: kathy m l

 

These bars have a flour, sugar and butter crust, a layer of preserves, chocolate layer, preserves, and a top of butter, sugar, flour and pecans.
 

Ingredients

  • 1/3 cup butter or margarine, softened
  • 2 tablespoons light brown sugar
  • 1 tablespoon sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup finely chopped pecans
  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 5 tablespoons cold butter or margarine
  • 1/3 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 cup butter or margarine, softened
  • 2 tablespoon sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 cup seedless red raspberry, strawberry, or apricot preserves

Save Recipe

Interact

 
Method

Preheat oven to 350 degrees F. For the topper, beat together the 1/3 cup softened butter and sugars. Stir in the 1/2 cup flour and the pecans. Set aside. For the crust, in large bowl, stir together flour and sugar. Cut in cold butter until mixture resembles coarse crumbs. With lightly floured hands, knead dough lightly, 8 to 10 times, until smooth. Grease and flour a 9x9x2-inch baking pan. Pat crust into bottom of pan; set aside. For chocolate layer, in medium bowl, stir together 1/3 cup flour, the cocoa powder, and baking powder. In large bowl, beat 1/2 cup softened butter and 2 tablespoons sugar until light and fluffy. Beat in egg and vanilla. Gradually beat in flour-cocoa mixture until smooth and well-blended. In small saucepan, stir preserves over low heat just until melted; set aside. Spread half of the preserves evenly over crust. Spread fudge layer evenly over preserves. Spoon the remaining preserves evenly over fudge layer. Sprinkle with topper. Bake 35 to 40 minutes until toothpick comes out clean. Cool on wire rack. Cut into bars.

 

Notes:

 

Number of Servings: 8

 

Submitted by: kathy m l ()

 

Advertisement