Prep Time: 20 minutesCook Time: 35 minutesTotal Time: 55 minutesYield: 24 barsServing Size: 1 bar
Blackberry Cheese Streusel Bars
Ingredients
- 1 cup cold unsalted butter, cut into cubes
- 1-1/2 cups quick cooking oats
- 1-1/2 cups plus 2 Tbsp. all-purpose flour, divided
- 1 cup packed light brown sugar
- 1-1/2 teaspoons cinnamon, divided
- 1/2 teaspoon baking soda
- 1 1/2 cups (4 oz.) Sargento® Artisan Blends® Shredded Whole Milk Mozzarella Cheese, divided
- 1-1/2 cups fresh or frozen blackberries
- 2/3 cup blackberry preserves
- 1 teaspoon pure vanilla extract
- 1-1/2 teaspoons grated lemon peel
- 1/2 cup chopped pecans (optional)
- Glaze
- 1/2 cup powdered sugar, sifted
- 1-2 tablespoons milk
- Preheat oven to 375°F. Spray bottom and sides of a 13 x 9-inch baking pan with cooking spray.
- Combine oats, 1-1/2 cups flour, brown sugar, 1 teaspoon cinnamon and baking soda in a large bowl or in the bowl of your food processor. Stir or pulse to combine. Cut in 1 cup butter with a pastry blender or two knives until crumbs are the size of small peas. For food processor, pulse cold butter.
- Divide streusel mixture into two equal halves. In one half, stir in 1 cup mozzarella cheese. Press cheese half (3 cups) of oat mixture firmly into baking dish. Bake in a preheated 375°F oven 10 minutes. Cool 5 minutes.
- Combine blackberries, preserves, vanilla, remaining flour and cinnamon in a medium bowl. Stir in remaining 1/2 cup cheese, pecans (if using) and lemon peel; mix well. Spread mixture over crust. Sprinkle remaining oat mixture over blackberry mixture.
- Bake 25 minutes or until topping is golden brown. Cool completely. Cut into bars. Make the Glaze:
- Mix one tablespoon of the milk into the powdered sugar. It may be a little stiff, but keep stirring until all dry sugar is gone. If need be, add milk one drop at a time to loosen the mixture. Add additional drops of milk until you reach a thick, but drizzling consistency. Drizzle over individual bars and allow to set up.