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Clementine Dessert Bar

  • 30 Prep Time
  • 70 Total Time
  • 15 Servings
  • 392 Calories
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Directions

  1. For the crust: Cream the butter and sugar together on medium low speed until light and fluffy.
  2. Whisk flour, pistachios, and salt together in separate bowl. With mixer on lowest speed, add dry mixture to the butter and sugar. Mix only until flour is moistened.
  3. Turn out onto a well-floured piece of parchment. Form a rectangular disk with the dough. Transfer the disk to a lightly greased 9x13 pan.
  4. Using floured hands and/or the parchment paper press the dough out evenly to cover the pan and up about ½ inch on the sides. The dough should be about ¼ inch thick. I like to use a jar to roll it out evenly under parchment. Be sure to work it into the corners. Dough should go about ¾ inch up the side of the pan. Cut off the excess in a straight line with a sharp knife. Reserve the scraps. Place tray in freezer for about 20 minutes.
  5. Preheat oven to 350˚F. Bake crust in the oven for 15-20 minutes until very lightly browned. Remove and allow to cool while you make the filling and crumb topping.
  6. For the filling: Place all filling ingredients in mixing bowl and whisk until smooth and creamy. Pour filling mixture into cooled crust. Bake for 20 minutes.
  7. For the topping: While baking, place crust scraps in a small bowl. Add flour, pistachios, and sugar. Cut in enough cold butter in small pieces to make the mixture crumbly and stick together when pressed.
  8. Remove pan from oven after 20 minutes.
  9. Lightly rolling the crumble together with your fingers, sprinkle it over the surface evenly with some bigger pieces and some smaller pieces. Return pan to oven and bake additional 7-12 minutes or until the filling is set.
  10. Remove from the oven and allow to cool completely.
  11. Cut into evenly sized bars and dust with confectioners’ sugar.