Gooey Butter Bars

By LRay

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold butter
• 2/3 cup butter, softened
• 1 1/4 cups granulated sugar
• 1/4 cup light-colored corn syrup
• 1 egg
• 1/2 teaspoon almond extract
• 1 cup all-purpose flour
• 2/3 cup half-and-half
• 3 cups sliced and/or halved fresh strawberries
• 2 tablespoons honey
• 1 teaspoon grated fresh ginger

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with parchment; set aside. For crust, in a medium bowl combine 1 1/2 cups flour and 1/4 cup sugar. Using a pastry blender, cut in 1/2 cup butter until mixture resembles fine crumbs (mixture will be dry and crumbly). Pat firmly into prepared pan; set aside.

2. In a large bowl beat softened butter with an electric mixer on medium-high speed for 30 seconds. Gradually beat in the 1 1/4 cups granulated sugar. Beat in corn syrup, egg, and almond extract just until combined. Alternately add the flour and half-and-half, beating after each addition until just combined after each addition (batter may appear slightly curdled). Spread into crust-lined baking pan.

3. Bake about 30 minutes or until center is just set. Cool in pan on wire rack. Use parchment to lift from the pan; cut into bars.

4. In a small bowl toss strawberries with honey and ginger. Spoon over bars before serving. Makes 24.



Nutrition Facts (Gooey Butter Bars) Servings Per Recipe 24,
cal. (kcal) 209,
Fat, total (g) 10,
chol. (mg) 34,
sat. fat (g) 6,
carb. (g) 29,
Monosaturated fat (g) 3,
Polyunsaturated fat (g) 0,
Trans fatty acid (g) 0,
fiber (g) 1,
sugar (g) 18,
pro. (g) 2,
vit. A (IU) 313,
vit. C (mg) 11,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 30,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 88,
Potassium (mg) 57,
calcium (mg) 16,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet