Sugarplum Bars
Sugarplum Bars Image

Sugarplum Bars

Buttery and luscious, these bars have a unique flavor and sparkle.

25
bars
20 min
PREP TIME
1 hr 25 min
TOTAL TIME

Ingredients

Crust

1 1/3 cups all-purpose flour

1/2 cup powdered sugar

1/8 teaspoon salt

1/2 cup cold Land O Lakes® Butter cut into chunks

Topping

3/4 cup sugar

15 dried plums

2 teaspoons cornstarch

1/2 teaspoon baking powder

1/8 teaspoon salt

1 large Land O Lakes® Egg

2 tablespoons lemon juice

 

1 tablespoon purple coarse sparkling or sanding sugar

How to make

  1. STEP 1

    Heat oven to 350°F. Line bottom and sides of 8-inch square baking pan with aluminum foil; extending foil beyond ends. Grease foil.

  2. STEP 2

    Combine all crust ingredients except butter in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 3/4 cup mixture. Pat remaining mixture onto bottom of prepared pan. Bake 15 minutes.

  3. STEP 3

    Meanwhile, place sugar, dried plums, cornstarch, baking powder, and 1/8 teaspoon salt in processor bowl fitted with metal blade. Cover; pulse until dried plums are finely ground. Add egg and lemon juice; continue processing 20 seconds to combine.

  4. STEP 4

    Pour plum mixture over hot, partially baked crust; sprinkle with reserved crust mixture and coarse sugar. Continue baking 30-35 minutes or until edges are browned and topping is set. Cool completely. Lift bars out using foil ends. Cut into bars.

Tip #1

The fruit in this bar is dried plums, a new name for an old product, prunes. In French, prune means plum so both names are accurate. The best dried plums are still moist. If stored a bit too long, soak them briefly in hot water and then drain.

Nutrition

160Calories
4Fat (mg)
20Cholesterol (mg)
65Sodium (mg)
31Carbohydrates (g)
3Dietary Fiber
1Protein (g)

Reviews

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  December 13, 2011

Pretty good. I think they could use to be a little more sweet. Next time I will add some regular sugar to the crust and increase the sugar in the topping to 1 cup.

— says Jessica
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