Sugarplum Bars Will Dance Across Your Tastebuds

Lizzy Briskin
·2 min read

Yields: 16-18 servings

Prep Time: 25 mins

Total Time: 2 hours

Ingredients

Filling

  • Cooking spray

  • 1 c.

    (170 g.) raw walnuts

  • 3/4 c.

    (215 g.) prunes

  • 1/2 c.

    (140 g.) dried apricots

  • 1/2 c.

    (140 g.) pitted dates

  • 3 tbsp.

    confectioners' sugar

  • 1 1/2 tsp.

    ground cinnamon

  • 1/4 tsp.

    ground cardamom

  • 1/8 tsp.

    ground cloves

  • 1/8 tsp.

    kosher salt

Crust & Crumble

  • 3 c.

    (360 g.) all-purpose flour

  • 1 1/2 c.

    (150 g.) old-fashioned rolled oats

  • 1 c.

    (215 g.) packed light brown sugar

  • 1 tsp.

    baking powder

  • 1 tsp.

    kosher salt

  • 1 1/2 c.

    (3 sticks) unsalted butter, cold, cubed

  • 2

    large eggs

  • 2 tbsp.

    whole milk

Directions

Filling

  1. Arrange a rack in center of oven; preheat to 350°. Grease a 13" x 9" pan with cooking spray. Line pan with parchment, leaving an overhang on 2 opposite long sides.

  2. On a baking sheet, spread walnuts in a single layer. Toast, watching closely, until fragrant and golden brown, 8 to 10 minutes. Let cool.

  3. Transfer walnuts to a food processor. Add prunes, apricots, and dates and pulse until mixture starts to clump together, about 30 seconds. (If mixture seems too dry, add water 1 Tbsp. at a time, until slightly sticky.)

  4. In a large bowl, whisk confectioners’ sugar, cinnamon, cardamom, cloves, and salt. Add walnut mixture and toss to combine.

Crust & Crumble

  1. Increase oven temperature to 375°. In a large bowl, whisk flour, oats, brown sugar, baking powder, and salt. Add butter and toss to coat. Continue to rub into butter, smashing between clean fingers, until small shards and pea-size pieces form.

  2. In a small bowl, whisk eggs and milk. Sprinkle over butter mixture. Using a fork, lightly toss to distribute. Using a rubber spatula or clean hands, continue to fold until mixture is moistened and holds together when squeezed.

  3. Transfer about two-thirds of crumble mixture to bottom of prepared pan, pressing down to create a firm base. Spread walnut filling over crust, pressing down to create a firm, even layer. Sprinkle remaining crumble mixture over.

  4. Bake bar until top is golden brown, about 40 minutes. Let cool in pan 20 minutes, then transfer to a wire rack and let cool completely.

  5. Using parchment overhang, lift out bar and transfer to a cutting board. Cut into squares.

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