Malted Macadamia Nut Mango Crumb Bars
Aug 6, 2021 19:14:59 GMT -5
Post by leilani on Aug 6, 2021 19:14:59 GMT -5
Malted Macadamia Nut Mango Crumb Bars
PREP TIME
20 minutes
COOK TIME
55 minutes
ADDITIONAL TIME
1 hour
TOTAL TIME
2 hours 15 minutes
Ingredients
Shortbread base:
1 3/4 cups ap flour (195 g)*
2/3 c granulated sugar (134 g)*
3/4 cup butter, cubed (170 g)*
1/2 tsp Kosher salt
1 cup unsalted macadamia nuts, finely chopped (or 1 cup unsweetened, dried coconut).
Crumb topping:
1/3 cup ap flour (43 g)
1/3 cup sugar (66g)
1/3 cup malted milk powder (60 g)
5 Tbsp butter, cold, cut into cubes,
1/4 cup macadamia nuts, finely chopped
Mango filling:
1 cup mango puree (500 ml)
2 cups diced mango
1/2 c sugar (100 g)
2 Tbsp lemon juice
1 Tbsp cornstarch (10g)
Instructions
Preheat oven to 350 Deg F.
Prepare an 8x8 inch pan (or 9x9/10x10) with parchment paper hanging over the edges. Spray lightly with cooking spray.
Combine half a cup of flour with the macadamia nuts and pulse in a food processor. Combine the rest of the shortbread base ingredients in a large bowl and mix together with a pastry blender or your hands.
Press into the prepared pan as firmly as you can. You can place a piece of parchment over the top and smooth out with a measuring cup to make sure it is evenly pressed into the pan. Lightly mark the top with a fork then bake for 20 minutes. Let cool for a few minutes
While the pastry base is baking, using the same bowl as you made the base in, combine the crumb topping together until it’s one solid mass. Let chill until ready to use. Once ready you will crumble it into large pieces.
Wipe the bowl out and mix together the mango filling ingredients. Spread this over the pre-baked shortbread base then add the crumble topping.
Bake for 30-35 minutes until bubbly and the crumb topping is golden brown. Let cool before cutting.
Notes
If using a 9x9 or 10x10 pan OR wanting a thicker shortbread layer in an 8x8 pan use these measurements:
Flour - 2 cups (260g)
Sugar 3/4 c ( 150g)
Butter - 1 cup (226g)
Those are the only changes. The rest of the recipe is the same. I tested it this way and this made for a thicker base in an 8x8 pan or a base for a 9x9 or 10x10 pan. The filling and crumb topping amounts stay the same. I did not test this in any other size pan.
To use coconut in place of macadamia nuts, just swap out even amounts for unsweetened, shredded coconut. You can toast the coconut before adding to the crumb topping and shortbread base if you like.
link
PREP TIME
20 minutes
COOK TIME
55 minutes
ADDITIONAL TIME
1 hour
TOTAL TIME
2 hours 15 minutes
Ingredients
Shortbread base:
1 3/4 cups ap flour (195 g)*
2/3 c granulated sugar (134 g)*
3/4 cup butter, cubed (170 g)*
1/2 tsp Kosher salt
1 cup unsalted macadamia nuts, finely chopped (or 1 cup unsweetened, dried coconut).
Crumb topping:
1/3 cup ap flour (43 g)
1/3 cup sugar (66g)
1/3 cup malted milk powder (60 g)
5 Tbsp butter, cold, cut into cubes,
1/4 cup macadamia nuts, finely chopped
Mango filling:
1 cup mango puree (500 ml)
2 cups diced mango
1/2 c sugar (100 g)
2 Tbsp lemon juice
1 Tbsp cornstarch (10g)
Instructions
Preheat oven to 350 Deg F.
Prepare an 8x8 inch pan (or 9x9/10x10) with parchment paper hanging over the edges. Spray lightly with cooking spray.
Combine half a cup of flour with the macadamia nuts and pulse in a food processor. Combine the rest of the shortbread base ingredients in a large bowl and mix together with a pastry blender or your hands.
Press into the prepared pan as firmly as you can. You can place a piece of parchment over the top and smooth out with a measuring cup to make sure it is evenly pressed into the pan. Lightly mark the top with a fork then bake for 20 minutes. Let cool for a few minutes
While the pastry base is baking, using the same bowl as you made the base in, combine the crumb topping together until it’s one solid mass. Let chill until ready to use. Once ready you will crumble it into large pieces.
Wipe the bowl out and mix together the mango filling ingredients. Spread this over the pre-baked shortbread base then add the crumble topping.
Bake for 30-35 minutes until bubbly and the crumb topping is golden brown. Let cool before cutting.
Notes
If using a 9x9 or 10x10 pan OR wanting a thicker shortbread layer in an 8x8 pan use these measurements:
Flour - 2 cups (260g)
Sugar 3/4 c ( 150g)
Butter - 1 cup (226g)
Those are the only changes. The rest of the recipe is the same. I tested it this way and this made for a thicker base in an 8x8 pan or a base for a 9x9 or 10x10 pan. The filling and crumb topping amounts stay the same. I did not test this in any other size pan.
To use coconut in place of macadamia nuts, just swap out even amounts for unsweetened, shredded coconut. You can toast the coconut before adding to the crumb topping and shortbread base if you like.
link
