What did I make this time around?
Strawberry Streusel Bars, with a white chocolate "drizzle." My drizzle was not so drizzly, so... oh well! My white chocolate was probably not of the highest quality. There I said it! For shame! Eh.
I love strawberries. The end.
Strawberry Streusel Bars with White Chocolate Drizzle
(adapted roughly for a cake pan. Original recipe for a 15x10 jelly roll pan at Tasty Kitchen)
1 cup oats
3/4 cup flour
3/8 cup white sugar
3/8 cup brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) butter, cold, cut into pieces
2 oz fluid strawberry jam
1 cup strawberries, chopped
1/2 oz fluid white chocolate
Preheat the oven to 350F. Whisk together the oats, flour, sugars, baking powder, baking soda and salt. Blend in the butter either with a pastry blender or your hands. Reserve a 1/2 cup of the mixture, but dump the remaining into the ungreased cake pan and press into a crust. Bake 12-13 minutes. You don't want this brown on the top, so don't overbake.
Warm up the jam and drizzle it on the crust. Spread it around if need be. Spread out the chopped up strawberries and sprinkle with the reserved topping. Bake 20-25 minutes until the crumbs on top are slightly browned.
Cool 1 hour.
Melt the white chocolate and drizzle on top. Cut into bars. Or wedges. Or whatever you fancy.
Flour mixture all whisked together.
With the butter blended in. Just more crumbly looking, really.
Press it into the bottom of the pan, like so (but remember to save 1/2 cup for later). Stick it in the oven for 12-13 minutes.
It'll come out like this, only probably not blurry in person.
Spread around the jam.
Then the strawberries.
And crumble that 1/2 cup of flour stuff on top. Into the oven for 20-25 minutes!
Take it out of the oven, and it will look like this.
After you've waited an ungodly hour, drizzle that white chocolate stuff and cut into bars.
Enjoy! Please don't mind the clumpiness of my white chocolate. I'm sure you can do better.