Streusel Strawberry Bars

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    This fruit-filled bar recipe is similar in taste to butter cookies with strawberry filling. For options, substitute raspberry or other jams for the filling, and sift powdered sugar rather than drizzle icing.

    By
    BHG Test Kitchen
    BHG Test Kitchen

    The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen.

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    Updated on December 15, 2013
    R036538
    Prep Time:
    20 mins
    Bake Time:
    50 mins
    Cool Time:
    2 hrs
    Total Time:
    20 mins
    Servings:
    48
    Jump to Nutrition Facts

    Ingredients

    • 1 ½ cup butter, softened

    • 2 cup granulated sugar

    • 2 eggs

    • 4 cup all-purpose flour

    • 1 ½ cup pecans, coarsely chopped

    • 2 10 ounce jar (2 cups) strawberry preserves or seedless red raspberry preserves

    • 1 recipe Powdered Sugar Icing (see recipe below) or sifted powdered sugar

    Powdered Sugar Icing

    • 1 cup sifted powdered sugar

    • 1 tablespoon milk

    • ¼ teaspoon vanilla

    • Milk

    Directions

    1. Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, allowing foil to extend over ends of pan; set aside. In a large mixing bowl beat butter and granulated sugar with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the pecans (mixture will be crumbly). Set aside 2 cups of the pecan mixture.

    2. Press the remaining pecan mixture into the bottom of the prepared baking pan. Bake crust for 15 minutes. Remove from oven. Carefully spread preserves to within 1/2 inch of the edges. Sprinkle reserved pecan mixture on top of preserves.

    3. Bake for 35 minutes more or until top is golden brown. Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing. Use foil to lift uncut bars from pan; gently pull foil away from sides of uncut bars. Cut into bars.

    Powdered Sugar Icing

    1. In a small bowl combine powdered sugar, milk, and vanilla. Stir in additional milk, 1 teaspoon at a time, until icing is of drizzling consistency.

    To Tote:

    Cover and transport in baking pan. (Or cut into bars and place in a single layer in a shallow container.)

    Nutrition Facts (per serving)

    189 Calories
    9g Fat
    27g Carbs
    2g Protein
    Nutrition Facts
    Servings Per Recipe 48
    Calories 189
    % Daily Value *
    Total Fat 9g 12%
    Saturated Fat 4g 20%
    Cholesterol 23mg 8%
    Sodium 58mg 3%
    Total Carbohydrate 27g 10%
    Total Sugars 16g
    Protein 2g
    Vitamin C 1.2mg 6%
    Calcium 10.1mg 1%
    Iron 0.7mg 4%
    Potassium 40mg 1%
    Folate, total 24.2mcg
    Vitamin B-12 0.1mcg
    Vitamin B-6 0mg

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.