Delicious Strawberry Bars

Strawberry Bars

Sunday is my day to try out new recipes. I’m blessed to get a big piece of my family on that day and they become my guinea pigs!

I love recipes that are pretty easy but the look and the taste would make people think that you slaved for hours. These yummy little bars fit into this category. I made them for dessert and they were gone before we were done cooking dinner!

Strawberry Bars

Ingredients:

Crust and Crumble Topping:
1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
1/4 cup slivered almonds
1 1/2 cups flour
1/4 teaspoon salt

Filling:
1 egg
1/2 cup plain yogurt
1/2 cup sugar
3 Tablespoons lemon juice
2 teaspoons vanilla
1/4 cup flour

Strawberry Layer:
2 cups diced fresh strawberries ( you could substitute with raspberries or frozen fruit)
1/2 cup sugar
4 Tablespoons lemon juice
2 teaspoons cornstarch
2 Tablespoons flour (this is to thicken the juices, so you can decide if you need more flour or less)

Strawberry Bars

Directions:

Preheat oven to 350 degrees. Line an 8 inch pan with tin foil and spray with cooking spray, set aside.
Crust and Crumble Topping: In a microwave bowl melt the butter.
Add the sugars and whisk to combine.
Add the flour and salt, and stir. The mixture will be dry and sandy.
Take out about 3/4 cup crumble out of the mixture and set aside.
Pour the remaining mixture into prepared pan, and using your fingers, press down the mixture until smooth and even. Set aside.
Filling: In a bowl, add the egg, yogurt, sugar, lemon juice, vanilla, and whisk to combine until smooth.
Add the flour and whisk to combine until smooth.
Add the flour and whisk until well blended.
Pour filling over the crust and use spatula to gently smooth out the filling.
Strawberry Layer: In a different bowl, add the ingredients for this layer, except the flour, and gently stir.
This is were you get to decide if the mixture is too runny. If it is add the flour, 1 Tablespoon at a time until it looks thick enough.
Gently add the strawberry mixture, so it doesn’t mix up your layers. Lightly smooth out the strawberries with your spatula.
Sprinkle the reserved crust mixture evenly.
Bake for about 60 to 75 minutes. Place your pan on a cookie sheet, so if there is overflow it won’t go on the bottom of your oven. When it’s done, the crumble on top will be golden brown and it will be bubbling around the edges. It will also be gently bubbling in the middle. About at the 50 minute mark, you will want to start watching, so you won’t over cook it.
Let completely cool before serving.