{"id":163,"date":"2008-09-01T17:15:15","date_gmt":"2008-09-01T23:15:15","guid":{"rendered":"http:\/\/carrieandben.benzinnecker.com\/blog\/?p=163"},"modified":"2008-09-01T17:15:15","modified_gmt":"2008-09-01T23:15:15","slug":"jam-cream-cheese-streusel-bars","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2008\/09\/01\/jam-cream-cheese-streusel-bars\/","title":{"rendered":"Jam & Cream Cheese Streusel Bars"},"content":{"rendered":"

\"\"<\/a> I love having a reason to make a dessert, so when we planned a get together with some friends this past weekend I ran to the cookbook shelf in search of deliciousness.\u00a0 I got the Magnolia Bakery book and began looking for a recipe that I could make without having to go to the store.\u00a0 I found a recipe for Apricot Cream Cheese Streusel Bars.\u00a0 It called for a jar of apricot jam…I will never have apricot jam in my house because I am not a big fan of apricots.\u00a0 I did have 3 jars of homemade jam my friend Carrie had given me; strawberry rhubarb, strawberry blueberry and plain blueberry.\u00a0 I’d already made a good dent in the blueberry so I decided to use the strawberry blueberry.\u00a0 I did everything else according to the recipe.\u00a0 These are so very yummy, but good gosh, the butter usage is incredible!\u00a0 I’m going to look for a way to lighten these a bit.\u00a0 I found the crust to be a bit thick and at times it crumbled.\u00a0 So maybe I could use less crust.\u00a0 Also, the streusel was delicious but overwhelmed me…I would use less of that also.\u00a0 The filling…I didn’t think there was quite enough of it!\u00a0 I like jam bars because the tartness of the fruit filling counters the sweetness of the cookie component.\u00a0 I also like the idea of the cream cheese filling, but it was barely noticeable.\u00a0 I will try these again soon with the changes and fill you in.\u00a0 I know you’ll be waiting by your computer constantly refreshing this site to read about the outcome of my recipe tampering.\u00a0 I’ll go ahead and tell you, I wouldn’t hold my breath.\u00a0 However, I promise to have it done in a weeks time!\u00a0 Here is the original recipe.\u00a0 Of course, any jam will do.<\/p>\n

Apricot Cream Cheese Streusel Bars from More From Magnolia Cookbook<\/a><\/p>\n

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Crust<\/p>\n

1 cup butter, slightly softened and cut into 1 inch pieces<\/p>\n

2 cups all purpose flour<\/p>\n

Cream Cheese Filling<\/p>\n

1\/2 pound cream cheese softened<\/p>\n

1\/3 cup sugar<\/p>\n

1 large egg at room temperature<\/p>\n

1 t vanilla<\/p>\n

Filling<\/p>\n

3\/4 cup apricot jam<\/p>\n

Streusel Topping<\/p>\n

1 1\/2 cups all purpose flour<\/p>\n

1 1\/2 cups powdered sugar<\/p>\n

3\/4 cup butter, slightly softened cut in 1 inch pieces<\/p>\n

Preheat oven to 350<\/p>\n

Crust<\/p>\n

In a large bowl beat together butter and flour on medium speed until crumbly and well combined.\u00a0 Pat the mixture evenly and firmly into a 13 x 9 pan.\u00a0 Bake for 15 minutes.\u00a0 Remove from the oven and allow to cool completely.<\/p>\n

Filling<\/p>\n

Beat together cream cheese and sugar until smooth.\u00a0 Add the egg and vanilla and beat until well combined.\u00a0 Set aside.<\/p>\n

Streusel Topping<\/p>\n

Mix together the flour and powdered sugar.\u00a0 Using a pastry blender or two knives, cut in butter until the mixture resembles coarse crumbs.\u00a0 Set aside.<\/p>\n

Assembly<\/p>\n

Spread the cream cheese filling on the cooled crust about 1\/4 inch from the edges.\u00a0 Gently spread the jam over the cream cheese.\u00a0 Sprinkle the streusel over the entire top.\u00a0 Bake for 35 minutes.\u00a0 Cool to room temperature before cutting.<\/p>\n