mulberry-nut topping on a shortbread crust.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 12 bars |
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- 3 tablespoons powdered sugar
- 1 cup finely chopped pecans
- ½ cup brown sugar
- ½ cup white sugar
- ¼ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups fresh mulberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, butter, and powdered sugar for crust until smooth. Pat into the bottom of an 8-inch square baking pan.
- Bake in the preheated oven for 25 minutes.
- While the crust is baking, prepare topping: Mix pecans, brown and white sugars, flour, eggs, vanilla, baking powder, and salt in a bowl until well combined. Fold in mulberries.
- Remove crust from the oven. Spread topping over the crust and bake for another 25 minutes.
- Let cool for 15 to 20 minutes before cutting into 12 bars.
Reviews
These bars reminded me somewhat of a pecan pie with added mulberries. They were quite tasty–if a bit on the sweet side. I would consider maybe adding a bit of lemon juice to the filling the next time, just to help cut the sweetness a bit. As for bake time: the shortbread crust only needed 20 minutes, and the filling needed 28 minutes for me. And do not cut these while warm! The sugar will still be liquid and the filling will all run out. I waited an hour after baking to cut them, and they still weren’t quite set up. So make sure they are thoroughly cool before slicing. Otherwise, these were a nice way to use up some mulberries! Thanks for the recipe!