Chocolate Blueberry Crumb Bars
Text and Photo by Jac Kyles Baker
Makes 6 bar cookies
Ingredients
For the chocolate cookie crust and crumbs:
1 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
8 TB unsalted butter, melted
1/2 cup packed light brown sugar
1/4 tsp salt
1/2 tsp vanilla extract
For the blueberry filling:
1 1/2 cups blueberries
1/2 cup granulated sugar
1 TB cornstarch
1/2 TB lemon juice
Preparation
Make blueberry filling:
Add blueberries to a large microwave safe bowl. Stir in sugar, cornstarch and lemon juice. Microwave on HIGH in 1 minute intervals until thickened. Stir filling. The filling should coat the back of a spoon. Cool filling. Cover and refrigerate if making ahead (recommended).
Make cocoa cookie crust and crumbs:
Line a 7 x 5 inch rectangular or 6 x 2 inch round microwave safe pan with parchment paper.
Place flour in a large bowl.
In a separate bowl: stir butter, cocoa, salt and brown sugar together until smooth. Stir in vanilla extract.
Stir mixture into flour to form a soft dough.
Reserve 1/2 cup of dough for crumb topping. Pinch dough to make small to large crumbs. Refrigerate until firm (about 15 minutes).
Press the remaining dough into the prepared pan. Refrigerate for at least 15 minutes.
Remove cookie crust from the refrigerator. Place the pan on an upturned microwave safe plate or saucer. Microwave on HIGH for 45 seconds to 1 minute 30 seconds. Check progress every 30 seconds. Crust should feel dry to the touch.
Cool pan completely on a wire rack.
Spread blueberry filling over the cooled cookie crust.* Cover filling with shortbread crumbs. Microwave on HIGH on an upturned microwave safe plate or saucer for 45 seconds or until blueberry filling bubbles.
Carefully remove pan from the microwave. Cool pan completely on a wire rack.
Cut bars into squares or wedges. Serve at room temperature. Refrigerate in an airtight container.
Cook's Notes
* I prefer to use cold filling. It's less likely to thin and seep out when heated.
