![]() While this is baking, mix the topping below.Bake in preheated 350* oven on the middle rack for 35-40 mins.until the center is set (test with a toothpick).mix with beaters, pour into greased 9x11 pan.Enjoy, then store remaining bars in the fridge. Use a sharp knife to slice bars into 1x2 inch rectangles. To slice, use a knife to gently loosen the edges, then (very) carefully lift the parchment paper out of the pan. Chill bars in the fridge for at least a few hours to set before slicing.(Optional: bake 10-15 minutes more to toast the topping and melt the chocolate). Top with chocolate chips, shredded coconut and the remainder of the crumble mixture. Spread the squash puree evenly over the pre-baked crust.(note: the crust can be made and baked a day in advance) Remove from the oven and let cool completely. Bake the crust for about 20 minutes or until it’s lightly golden brown around the edges and dry to the touch. Press the rest of the crumble firmly and evenly into the baking dish.Scoop ½ cup of the crumble mixture and set it aside to use later for the topping.If the crumble is too dry, add a few drops of water and pulse again. In a food processor pulse together the flour, walnuts, brown sugar, butter and salt until it becomes crumbly. For the bars:: Line an 8x8 (or similar size) baking dish with parchment paper. ![]() Store puree in the fridge until ready to use. (Taste and add more maple and/or spices to your liking - it should taste pumpkin pie-like).
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