Hungarian Poppy Seed Bars

Serves: 24
Total Calories: 113


3/4 cup butter or margarine, softened
3/4 cup brown sugar packed
1 teaspoon vanilla extract
3/4 cup flour
1 teaspoon baking soda
2 1/4 cups oats
1 (12-ounce) can poppy seed poppy seed prepared


Preheat oven to 350°. Line an 8- or 9-inch square baking pan with foil, extending ends over edges. Grease foil.

In a large mixer bowl at medium speed, beat butter and brown sugar until fluffy. Beat in vanilla. At low speed, beat in flour and baking soda. Beat in 2 cups of the oats until combined. Set 1/2 cup of the mixture aside. Pat remaining mixture into pan, flouring fingers if needed. Spread filling over. Add remaining 1/4 cup oats to reserved topping. Crumble topping mixture over poppy seed filling and pat gently.

Bake 30 minutes or until lightly browned. Cool pan on a wire rack, loosening from edge of pan while warm. Holding foil edges, lift cookie from pan. Cut into bars.

Store loosely covered.

HIGH ALTITUDE ADJUSTMENT: At 6,000 feet, decrease baking soda to 1/2 teaspoon.

Nutritional Facts:

Serves: 24
Total Calories: 113
Calories from Fat: 55

This Hungarian Poppy Seed Bars recipe is from the Favorite Cookie Bars Cookbook. Download this Cookbook today.

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