Side Pannel
Peach Melba Crumble Bars
Peach Melba Crumble Bars
- Recipe Submitted by maryjosh on 10/09/2018
Ingredients List
- Cookie Base and Topping
- 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
- 1/2 cup cold butter, cut into pieces
- Filling
- 3/4 cup peach preserves
- 1 tablespoon lemon juice
- 1 cup fresh raspberries
Directions
1 Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
2 In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
3 In medium bowl, mix peach preserves and lemon juice until well blended. Gently stir in raspberries. Spoon and spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
4 Bake 28 to 32 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 1 hour 30 minutes.
5 Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.
2 In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
3 In medium bowl, mix peach preserves and lemon juice until well blended. Gently stir in raspberries. Spoon and spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
4 Bake 28 to 32 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 1 hour 30 minutes.
5 Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.
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