Rating: 4.5 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

These bars are a blank canvas for whatever topping you like. We piled on strawberries tossed with a little honey and minced ginger, but you could also try blueberries with a bit of finely shredded lemon peel or a simple glze made with powdered sugar and tangerine juice. Or skip the topping all together. These bar are just as good on their own.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

30 mins
55 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line a 13x9x2-inch baking pan with parchment; set aside. For crust, in a medium bowl combine 1 1/2 cups flour and 1/4 cup sugar. Using a pastry blender, cut in 1/2 cup butter until mixture resembles fine crumbs (mixture will be dry and crumbly). Pat firmly into prepared pan; set aside.

  • In a large bowl beat softened butter with an electric mixer on medium-high speed for 30 seconds. Gradually beat in the 1 1/4 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 after each addition (batter may appear slightly curdled). Spread into crust-lined baking pan.

  • 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.

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

Nutrition Facts

209 calories; fat 10g; cholesterol 34mg; saturated fat 6g; carbohydrates 29g; mono fat 3g; insoluble fiber 1g; sugars 18g; protein 2g; vitamin a 313.3IU; vitamin c 10.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; folate 29.7mcg; vitamin b12 0.1mcg; sodium 88mg; potassium 57mg; calcium 16mg; iron 0.7mg.