I found this recipe on hercupofjoy.com
I've made it three times now, and it has turned out great each time. Today I made it to go to the Kiwanis Traveling Supper (9/13/17).
Crust and Streusel Topping:
1 cup plus 5 Tbls unsalted butter, melted and cooled to just warm
1 cup sugar
3/4 tsp salt
2 large egg yolks
3 cups plus 3 Tbls flour
Mix all but the flour until smooth. Add flour just until blended.
Black Currant Topping: (I made several batches and froze them in ziplock bags so they are ready to go for the cookies)
2 1/2 cups fresh or frozen black currants
1 cup sugar
1/3 cup water
Make the crust first, and put 2 cups into a parchment-lined 13x9 inch pan. Put it in the freezer.
Make the topping. Put the berries, sugar and water into a saucepan and bring to a boil. Then reduce the heat to medium and continue simmering for 8 minutes. Remove from the heat and let the mixture cool while the crust bakes.
Preheat the oven to 325. Remove the crust from the freezer and place in the oven to bake for 20 minutes or until the sides are lightly browned. Actually, I skipped this step once and it came out fine. Take out the crust and increase the temp to 350. Spread the jam on top, and sprinkle the rest of the streusel mix over it. Place the bars near the top of the oven and bake for 25 minutes, or until the streusel is lightly browned. Allow the dessert to cool in the pan completely before removing and cutting into bars. Keep in an airtight container in the fridge for up to a week.
#HerCupofJoy
