Efrat's Notebook

Strawberry Bars with Crunchy Topping Draft

Bars with a crisp base, a fresh strawberry filling and a coconut crumble on top, which I keep in the fridge and cut into squares.

  • Cook1 hr 5 min
  • Rest1 hr
  • Total2 hr 5 min
  • KashrutDairy

What you need

Amount:×1

Base

Filling

Crunchy topping

How I make it

Base

  1. Lightly grease the bottom of an 8x12-inch (20x30 cm) pan and line it with parchment paper that hangs over two sides, so the bars are easy to lift out later. Preheat the oven to 350°F (175°C).

  2. In a food processor (or a mixer), mix the flour, sugar, baking powder and salt. Add the egg and process.

  3. Add the melted butter (or margarine) and process just until it comes together.

  4. Press into the bottom of the pan and bake for 20-25 minutes, until golden. Take out and let cool.

Filling and topping

  1. Mix the filling ingredients in a bowl and set aside.

  2. In a food processor, mix the flour, coconut, sugar and vanilla sugar. Add the cold butter (or margarine) cubes and pulse into coarse crumbs.

  3. If the topping is ready before the base has cooled, keep it in the fridge until needed.

Assembly and baking

  1. Spoon the filling, without its juices, evenly over the whole base.

  2. Scatter the topping over it and bake for 35-40 minutes, until the topping is golden.

  3. Cool on a rack, then refrigerate for at least 1 hour.

  4. Lift out of the pan by the parchment, carefully peel it off and cut into squares with a sharp knife. Store in the fridge.

What I've learned

  • The juice left over from the filling is delicious to just drink!
  • With margarine instead of butter, the bars are parve.

Source: ChefEf (chefef.com)