Kiwi Ginger Crumb Bars

I adapted these delicious bar cookies from a recipe by Tutti Dolci, filling two layers of buttery shortbread with homemade kiwi jam and drizzling a ginger glaze on top. Using Lady Lee’s super simple, 3-ingredient recipe, I transformed a bag of overripe kiwis into a thick, sweet, and tangy jam. The crust and crumble topping, which are prepared from a single one-bowl recipe and then divided, pair beautifully with kiwi. Rather than wait for the cookies to cool, I poured the glaze on shortly after they finished baking, allowing the ginger flavor to soak through the almond-or-pecan-infused crumble.

Kiwi Ginger Crumb Bars

Adapted from Tutti Dolci’s Jam Crumb Bars

Crust & Crumb Topping

3/4 cup unsalted butter, melted

1/2 cup granulated sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

1/2 teaspoon pure almond extract

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons sliced almonds or finely chopped toasted pecans 

Filling

3/4 cup store-bought or homemade kiwi jam 

Glaze

1 tablespoon unsalted butter, melted

Pinch of sea salt

1 teaspoon pure vanilla extract

1 -2 teaspoons finely grated fresh ginger 

3/4 cup powdered sugar

2 tablespoons whole milk or almond milk

Prepare the crust and topping: Grease or line an 8-inch square baking pan with parchment paper. In a large bowl, combine melted butter, sugars, vanilla, and almond extract until smooth. Stir in baking soda and salt, then add flour, mixing until just incorporated. Place 3/4 cup of dough in a small bowl and set aside for crumb topping. Stir in almonds or pecans until crumbly, then refrigerate until ready to use.

Assemble and bake: Press remaining dough evenly into bottom of prepared baking pan. Bake for 14-16 minutes, until the edges just begin to turn golden brown. Transfer to a cooling rack and let cool for at least 15 minutes. Once cool, spread evenly with kiwi jam (if jam is cold, microwave for 10 seconds) and sprinkle jam layer with reserved crumbs. Bake for 30-35 minutes, until crumb layer is golden and kiwi jam starts to bubble up. Let cool for a few minutes in the pan.

Prepare glaze: In a small bowl, mix together butter, milk or almond milk, powdered sugar, salt, vanilla, and ginger, until smooth. Pour on glaze while bar cookies are still slightly to moderately warm. Let fully cool (this will give the glaze a chance to soak in) before cutting into squares and serving. Store leftover bars in an airtight container at room temperature.