In her new cookbook, “Milk Bar: Kids Only” (Clarkson Potter, $23) Milk Bar founder and “MasterChef Junior” judge Christina Tosi unleashes her dessert genius on budding bakers with more than 85 simple, yet delectable sweets, including this recipe.
These bars, which are “like a slice of fruity pie with a crumble crust,” she says, come together quickly and use only five ingredients that you likely already have on hand, making them perfect for these pandemic holiday times. For added flavor and texture, Tosi says you can add nuts — pecans, almonds or walnuts — to the pie bottom or pie top.
Easy as Pie Bars
Makes 24 bars
Ingredients
3 2/3 cups flour
1/3 cup sugar
2 teaspoons kosher salt
2½ sticks unsalted butter, melted
3 cups jam (two 12- or 13-ounce jars; we love raspberry, but whatever floats your boat!)
Directions
Heat the oven to 350 degrees and coat a 9-by-13-inch baking pan with baking spray.
In a large bowl, stir together the flour, sugar and salt. Add the melted butter, mixing until well
combined. Using your hands, press 3 cups of the mixture into the bottom of your prepared baking pan, smooshing to make an even layer that fills to the corners. Keep the remaining mixture for the top.
Using the back of a metal spoon, smooth the jam evenly on top of the crumb layer. Sprinkle (don’t press) the remaining crumb mixture on top of the jam to make a loose, crumby top layer.
Bake at 350 degrees for 40 to 45 minutes, until the jam in the middle layer bubbles up and the crumb topping is golden brown (think the color of your favorite piecrust once baked!).
Using oven mitts, remove the baking pan from the oven and let cool completely. Cut the cake into 4 lengthwise rows and 6 crosswise rows for a total of 24 squares. Store in an airtight container on the counter for up to 5 days or in the fridge for up to 2 weeks.
— From Christina Tosi’s “Milk Bar: Kids Only” (Clarkson Potter, $23)
