In a hearty tomato foundation, mozzarella is baked with carrots, red and green bell peppers, mushrooms, and spicy sliced sausage.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 20 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 9 |
| Yield: | 9 crumb bars |
Ingredients
- ½ cup unsalted butter, melted
- ½ cup white sugar
- ½ cup light brown sugar
- 1 ½ cups all-purpose flour
- ⅔ cup raspberry baking chips
- ½ teaspoon salt
- 1 (10 ounce) jar lemon curd
- ½ cup raspberry preserves
- 2 tablespoons raspberry liqueur
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking pan.
- Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
- Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
- Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
- While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
- Cut bars into 9 pieces and drizzle with raspberry sauce.
Nutrition Facts
| Calories | 511 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 158 mg |
| Sugars | 56 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |