Best Sugarplum Bars Recipe – How To Make Sugarplum Bars

Sugarplum bars are an easy and crowd-pleasing Christmas/g47/best-Christmas-desserts/” target=”_blank” data-vars-ga-outbound-link=”https://www.delish.com/holiday-recipes/Christmas/g47/best-Christmas-desserts/” data-vars-ga-ux-element=”Hyperlink” data-vars-ga-call-to-action=”holiday dessert” class=”body-link css-1i7jlb0 emevuu60″>holiday dessert made with dried fruit and a buttery crumble topping. They’re a great make-ahead treat to add to your next Christmas/g2177/easy-Christmas-cookies/” target=”_blank” data-vars-ga-outbound-link=”https://www.delish.com/holiday-recipes/Christmas/g2177/easy-Christmas-cookies/” data-vars-ga-ux-element=”Hyperlink” data-vars-ga-call-to-action=”Christmas cookie” class=”body-link css-1i7jlb0 emevuu60″>Christmas cookie exchange or deliver as a delicious and thoughtful gift. If you’re looking to add something new and delightful to your dessert spread this year, these are a great place to start. They’re just sweet enough, lightly spiced, and have a classic oat-based crust and crumble topping. Plus, they freeze and travel well if you’re on the move or planning ahead.

The filling:
The center layer of these sugarplum bars is modeled on a classic sugarplum cookie, which is made with a mix of dried apricots, prunes, and dates with toasted walnuts and warming spices. Feel free to experiment with other dried fruits and nuts if you like. Almonds or hazelnuts would be delicious, as would dried figs, cranberries, or raisins. Just avoid any dried fruit that’s too dry, or your filling might not stick together.

The crust & crumble:
The base and topping for these sugarplum bars are made with the same classic ingredients. The key to a rich crust that holds its shape is to work the butter into the dry ingredients leaving both pea-sized chunks and some smaller bits. This helps the crumble stick together to make a solid base and a beautifully textured topping.

Storage:
You can make the crust and crumble ahead of time. It can be kept in an airtight container in the fridge for up to three days or frozen for six months. Defrost the mixture before you assemble and bake the bars. Or, make the entire recipe ahead of time and freeze the bars for up to six months. They’ll also last at room temperature for up to 3 days.

If you make these sugarplum bars, be sure to let us know what you think with a comment and rating below!