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Two-Way Layer Bars |
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Serves: 4 Print this Recipe2 tablespoons sour cream 1 teaspoon vanilla extract 1 1/2 cups flour 1/2 cup butter or margarine 1/3 cup sugar 1/2 teaspoon baking powder 1/8 teaspoon salt Coco-Nut Filling (see below) or Prune-Nut Filling (see below) Coco-nut Filling 1 cup walnuts chopped 1/2 cup brown sugar packed 1/2 cup coconut flaked 1/4 cup sour cream 1 teaspoon vanilla extract * See note below. 3/4 cup pitted prunes prunes 1/3 cup orange juice concentrate 1/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon lemon peels grated 1 cup walnuts chopped * See note below. * In a small bowl, stir together walnuts, brown sugar, coconut, sour cream and vanilla until blended. Prune-nut Filling * In a small saucepan over medium heat, cook and stir prunes and orange juice until mixture boils. Reduce heat to low, cover and simmer for 5 minutes or until prunes are very soft. Stir in sugar. Remove from heat. Stir in vanilla and lemon rind, then walnuts. Cool to room temperature. Preheat oven to 375°. In a large mixer bowl, stir sour cream and vanilla until blended. Add flour,butter or margarine, sugar, baking powder and salt. At low speed, beat until butter or margarine is in fine pieces and mixture is crumbly. Set 1 cup of the mixture aside. Press remaining crumb mixture evenly in an ungreased 9 x 9 x 2-inch baking pan. Carefully spread filling over crust. Evenly sprinkle reserved crumb mixture over the top, pressing down lightly. Bake for 25 to 30 minutes or until top is golden brown. Cool in pan on a wire rack. Chill for 30 minutes, then cut with a sharp knife into 1 1/2 x 1-inch bars. Store in a loosely covered container in a cool place. Place waxed paper between layers if desired. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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