Mixed Berry Crumble Cookie Bars
Recipe - Monticello
Mixed Berry Crumble Cookie Bars
Prep Time25 Minutes
Servings16
Cook Time48 Minutes
Ingredients
1 roll (16.5 oz) refrigerated Pillsburyâ„¢ Sugar Cookie Dough
1/3 cup quick-cooking oats
2 tbsp all-purpose flour
1 tsp grated lemon zest
2 tbsp chopped raw almonds
3 cups fresh mixed berries (blueberries, raspberries, blackberries)
1/3 cup sugar
3 tbsp cornstarch
1/4 cup white vanilla baking chips
Directions
- Heat oven to 350°F. Line 9-inch square pan with foil; coat with cooking spray.
- In large bowl, crumble cookie dough; stir in oats, flour, and lemon zest until well blended. Reserve 3/4 cup mixture for topping and transfer to small bowl; stir in almonds then set aside. Press remaining mixture in bottom of pan. Bake 13–18 minutes or until light golden brown and center is set; cool 10 minutes.
- In medium bowl, add1 cup berries; mash slightly to release some of the juices. Stir in sugar, cornstarch, and remaining berries, mixing well. Spread evenly over crust. Crumble reserved cookie mixture over filling.
- Bake 43–48 minutes or until top is golden brown; cool 15 minutes.
- In small microwavable bowl, microwave baking chips uncovered on high 30–45 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal. Cut off tiny corner and squeeze frosting onto bars.
- Cool 1 hour, then refrigerate until completely cooled. Cut into 4 rows by4 rows. Cover and refrigerate any remaining bars.
25 minutes
Prep Time
48 minutes
Cook Time
16
Servings
Directions
- Heat oven to 350°F. Line 9-inch square pan with foil; coat with cooking spray.
- In large bowl, crumble cookie dough; stir in oats, flour, and lemon zest until well blended. Reserve 3/4 cup mixture for topping and transfer to small bowl; stir in almonds then set aside. Press remaining mixture in bottom of pan. Bake 13–18 minutes or until light golden brown and center is set; cool 10 minutes.
- In medium bowl, add1 cup berries; mash slightly to release some of the juices. Stir in sugar, cornstarch, and remaining berries, mixing well. Spread evenly over crust. Crumble reserved cookie mixture over filling.
- Bake 43–48 minutes or until top is golden brown; cool 15 minutes.
- In small microwavable bowl, microwave baking chips uncovered on high 30–45 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal. Cut off tiny corner and squeeze frosting onto bars.
- Cool 1 hour, then refrigerate until completely cooled. Cut into 4 rows by4 rows. Cover and refrigerate any remaining bars.
