Easiest Way to Make Yummy Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic | Taste Home Recipes

Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic. Christmas shortbread with candied orange and thyme - HQ Recipes. Raspberry Lemon Bars with Cookie Crumble Paleo GF DF recipes for chicken recipes for dinner recipes for desserts easy recipe recipes for lunch all recipes recipes for breakfast. This recipe makes a ton of little mini "bars," but I promise you they'll be gone before you know it.

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Ingredients of Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic

1. It's of Base.
2. It's of (1 & 1/4 cups) gluten-free / plain flour.
3. Prepare of xanthan gum if using GF flour.
4. It's of gold foil-wrapped Stork margarine block, cubed.
5. Prepare of granulated sugar.
6. You need of Filling.
7. You need of large pears, around 2lbs, diced.
8. You need of granulated sugar.
9. It's of ground cinnamon.
10. You need of vanilla extract.
11. It's of Topping.
12. You need of gluten-free / plain flour.
13. You need of light brown sugar.
14. It's of ground cinnamon.
15. You need of ground cardamom.
16. You need of ground ginger.
17. Prepare of gold foil-wrapped Stork margarine block.
18. It's of gluten-free rolled oats.

One of our favorite holiday cookies, these bars have a tangy cranberry filling that keeps the ultra-rich crust and streusel topping in check. Best pear cheesecake bars made with salted caramel. Looking for a fruit dessert made using Pillsbury® refrigerated pie crust? Then check out this delicious pear and cherry streusel pie that's baked to a perfect golden brown hue.

Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic step by step

1. Line a 9"× 9" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350F.
2. Make the shortbread base by mixing the flour, xanthan gum if using and sugar together, then cutting in the margarine with a fork until the mixture resembles breadcrumbs.
3. Press into the bottom of the tin and bake for 25 minutes. It won't be completely done at this point but don't bake any longer.
4. Meanwhile put the diced pears in a pan and cover with water. Bring to the boil then turn down and let simmer for 5 minutes so the pears soften a bit before baking. If using tinned pears ignore this step and just drain them well.
5. Drain then let sit 5 minutes and drain again.
6. Prepare the topping in the same way as the base - mix the flour, sugar and spices in a bowl then cut in the margarine. Stir in the oats then set aside.
7. Sprinkle the well-drained pears with the sugar and cinnamon when the shortbread base comes out of the oven and spoon it over evenly with a slotted spoon to catch any more water.
8. Spread the topping over the pears, press in lightly and bake for 35 minutes until golden.
9. Let cool and set completely in the tin.
10. Remove from the tin and slice into squares.
11. These can be individually wrapped and frozen for up to a month.
12. Brilliant for packed lunch boxes or served with custard or ice cream.

Best thing about these Shortbread Pumpkin Pie Bars is that they freeze super well, so you can enjoy one, share one, and pop the rest in the freezer to enjoy when you feel like something pumpkiny and delicious. The rich, cinnamon-laced streusel sinks into the pear slices and makes a delicious, gooey caramelized topping. I leave this skin on the pears for this recipe for minimal fuss; just slice them thinly Arrange pear slices over batter, then dot the brown sugar streusel over top. These lemon blueberry streusel bars have a wonderful streusel crumbled on top, and they're filled with a creamy lemon filling. These Lemon Blueberry Streusel Bars are a delicious dessert to make when you have access to beautiful, fresh blueberries.