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Yields:
16 - 18 serving(s)
Prep Time:
25 mins
Total Time:
2 hrs
Cal/Serv:
497
Sugarplum bars are an easy and crowd-pleasing holiday dessert made with dried fruit and a buttery crumble topping. They’re a great make-ahead treat to add to your next Christmas cookie exchange or deliver as a delicious and thoughtful gift. If you’re looking to add something new and delightful to your dessert spread this year, these are a great place to start. They’re just sweet enough, lightly spiced, and have a classic oat-based crust and crumble topping. Plus, they freeze and travel well if you’re on the move or planning ahead.
The filling:
The center layer of these sugarplum bars is modeled on a classic sugarplum cookie, which is made with a mix of dried apricots, prunes, and dates with toasted walnuts and warming spices. Feel free to experiment with other dried fruits and nuts if you like. Almonds or hazelnuts would be delicious, as would dried figs, cranberries, or raisins. Just avoid any dried fruit that’s too dry, or your filling might not stick together.
The crust & crumble:
The base and topping for these sugarplum bars are made with the same classic ingredients. The key to a rich crust that holds its shape is to work the butter into the dry ingredients leaving both pea-sized chunks and some smaller bits. This helps the crumble stick together to make a solid base and a beautifully textured topping.
Storage:
You can make the crust and crumble ahead of time. It can be kept in an airtight container in the fridge for up to three days or frozen for six months. Defrost the mixture before you assemble and bake the bars. Or, make the entire recipe ahead of time and freeze the bars for up to six months. They’ll also last at room temperature for up to 3 days.
If you make these sugarplum bars, be sure to let us know what you think with a comment and rating below!
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Ingredients
Filling
Cooking spray
- 1 cup
(170 g.) raw walnuts
- 3/4 cup
(215 g.) prunes
- 1/2 cup
(140 g.) dried apricots
- 1/2 cup
(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 cups
(360 g.) all-purpose flour
- 1 1/2 cups
(150 g.) old-fashioned rolled oats
- 1 cup
(215 g.) packed light brown sugar
- 1 tsp.
baking powder
- 1 tsp.
kosher salt
- 1 1/2 cups
(3 sticks) unsalted butter, cold, cubed
- 2
large eggs
- 2 Tbsp.
whole milk
Directions
Filling
- Step 1Arrange 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.
- Step 2On a baking sheet, spread walnuts in a single layer. Toast, watching closely, until fragrant and golden brown, 8 to 10 minutes. Let cool.
- Step 3Transfer 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.)
- Step 4In a large bowl, whisk confectioners’ sugar, cinnamon, cardamom, cloves, and salt. Add walnut mixture and toss to combine.
Crust & Crumble
- Step 1Increase 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.
- Step 2In 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.
- Step 3Transfer 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.
- Step 4Bake 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.
- Step 5Using parchment overhang, lift out bar and transfer to a cutting board. Cut into squares.
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