COFFEE-WALNUT STREUSEL BARS


Ingredients:

Base

1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
1 cup sugar
1-1/4 cups MAGNOLIA ALL PURPOSE FLOUR
1/2 tsp baking powder

Filling

1-1/4 cups condensed milk
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1 tbsp honey
2 tbsp SAN MIG BARAKO or ESSENSO MICROGROUND COFFEE
3/4 cup walnuts
1 tbsp nutmeg

Topping

1-3/4 cups MAGNOLIA ALL PURPOSE FLOUR
1 tbsp cinnamon
1/2 tsp nutmeg
3/4 cup MAGNOLIA GOLD BUTTER UNSALTED, chilled
1 tbsp SAN MIG BARAKO or ESSENSO MICROGROUND COFFEE
1/2 cup brown sugar

Procedure:

  1. Preheat oven to 350℉. Line with baking paper an 8x8 inch or 9x9 inch pan. Set aside.
  2. In a bowl, with a paddle attachment, cream butter and sugar for about 3 to 5 minutes until fluffy. Add flour and baking powder. Mix until a dough is formed. Spread evenly into prepared pan and bake for 10 to 20 minutes or until lightly browned. Set aside.
  3. Prepare filling by combining all ingredients in a saucepan. Cook, stirring occasionally, for 3 to 5 minutes or until slightly thick. Pour over cooked base.
  4. Combine ingredients for streusel in a food processor or use a pastry blender until mixture is crumbly. Sprinkle on top of filling. Bake for another 20 to 30 minutes. Cool before cutting.
Makes 16 Servings
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