Sweet, tart and buttery, these crumb bars showcase Divina Sour Cherry Spread between layers of oat-studded dough and toasted pecans.
INGREDIENTS
1 c unsalted butter, room temperature (2 sticks)
2 c dark brown sugar, packed
1 egg
1 tsp almond extract
1 tsp vanilla extract
2 tsp baking powder
2 c all-purpose flour
2 c extra-thick rolled oats
1/2 c pecans
1 jar Divina Sour Cherry Spread
INSTRUCTIONS
- Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper or foil.
- In a small skillet, toast the pecans over medium heat for 3 to 5 minutes, until fragrant and lightly browned. Let cool, then finely chop.
- Using a stand mixer on medium speed, cream together the butter and brown sugar for 3 to 5 minutes, until mostly smooth.
- Add the egg, almond extract, vanilla extract and baking powder and mix to combine.
- Reduce the mixer speed to low and add the flour, 1 cup at a time. Once incorporated, mix in the oats and toasted pecans.
- Remove 3/4 cup of the dough and set aside.
- Press the remaining dough evenly into the prepared baking pan.
- Spread the Sour Cherry Spread evenly over the dough.
- Pinch off small pieces of the reserved dough and scatter them evenly over the top.
- Bake for 30 minutes, or until the topping is golden brown.
- Let cool in the pan for 20 minutes. Remove from the pan and transfer to a wire rack to cool completely before cutting into bars.
✨ Want to watch it come together? Check out the recipe video on Instagram for a quick demo.
