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Glazed Cinnamon Streusel Bars

Source of Recipe

From "Cookies, Brownies, and Bars" by Elinor Klivans


Recipe Introduction

"These bars are all crunch: the bottom layer, spiced with cinnamon, is like a crisp butter cookie, and chopped pecans star in the toasted crumb topping. Vanilla Glaze (see recipe) adds a sweet finish."

List of Ingredients

For the cookie crust:
◦ 2 cups all-purpose flour
◦ 1 � teaspoons ground cinnamon
◦ � teaspoon salt
◦ 1 cup unsalted butter, at room temperature
◦ 1 cup granulated sugar
◦ 1 large egg yolk

For the topping:
◦ � cup all-purpose flour
◦ 1 cup granulated sugar
◦ � teaspoon ground cinnamon
◦ � teaspoon salt
◦ � cup cold unsalted butter, cut into �-inch pieces
◦ 1 � cups coarsely chopped pecans

◦ Vanilla Glaze (recipe follows)


Recipe

Position a rack in the middle of the oven and preheat to 325� F. Press a 20-inch piece of aluminum foil onto the bottom and over the sides of a 15 � by 10 � by 1-inch jelly-roll pan. Butter the foil.

To make the crust, in a bowl, sift together the flour, cinnamon, and salt; set aside. In a large bowl, combine the butter and sugar. Using a mixer on medium speed, beat until well blended, about 1 minute. Add the egg yolk and beat on low speed until the yolk is completely incorporated, scraping down the bowl occasionally with a rubber spatula. Slowly add the flour mixture and beat just until incorporated, about 30 seconds. Press the dough over the bottom and 1 inch up the sides of the prepared pan.

To make the topping, in another bowl, combine the flour, sugar, cinnamon, and salt. Using clean beaters, beat on low speed just to blend the ingredients, about 1 minute. Add the cold butter pieces and beat just until big (�- to �-inch) crumbs form. You will see some loose flour. Stir in the pecan pieces and sprinkle the mixture evenly over the dough. Bake until the top is lightly browned, 40 to 45 minutes. Transfer to a wire rack to cool for 5 minutes. Cut into 54 pieces, then let cool until the top feels room temperature to the touch, about 1 hour.

Holding the ends of the foil, lift the cooled bars onto a cutting surface. Slide the bars apart to separate them slightly. Using a small spoon, drizzle the Vanilla Glaze over the crumb topping. Store the bars in an airtight container at room temperature for up to 4 days.

Makes 54 bars






❧ Vanilla Glaze:

"This versatile glaze, made by stirring together a few simple ingredients, is a great way to add extra flavor�or color�to your finished baked goods. Use it as an icing or for drizzling over cookies and bars."

◦ 1 cup confectioners' sugar
◦ 3 tablespoons heavy cream
◦ � teaspoon vanilla extract
◦ A few drops food coloring, optional

Sift the confectioners' sugar into a small bowl. Add the cream and vanilla and stir until a glaze forms, about 1 minute. Add 1 to 2 drops of food coloring, if desired, and stir until uniform in color. For multiple colors, divide the glaze into small bowls and add different colors to each bowl.

To use the glaze, using a small icing spatula, spread the top of each cookie, brownie, or bar with a thin layer of glaze. Or, using a small spoon, drizzle thin lines of glaze over your treats.

Makes about � cup