Rugalach sandwich bars

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PREP TIME

10 min

Makes

32 Bars

* PLUS Refrigeration Time: 30 minutes, Baking Time: 40 minutes
Rugalach sandwich bars

Roberto Caruso


Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup icing sugar
  • 1/2 tsp salt
  • 1 cup cold unsalted butter
  • 1/2 227-g block cream cheese , chilled
  • 1/3 cup chopped skin-on almonds , optional
  • 1 egg
  • 1 1/2 cups Skor bits
  • 1 cup chopped pecans
  • 1/2 cup dried cranberries

Instructions

  • PLACE flour, icing sugar and salt in a food processor. Whirl until mixed. Cut butter and cream cheese into small cubes. Add to flour and pulse just until dough starts to come together. Divide in half. Press half over the bottom of a buttered 9-in. (2-L) square baking dish. Sprinkle with 11/2 cups (375 mL) Skor toffee bits, 1 cup (250 mL) pecan pieces and 1/2 cup (125 mL) dried cranberries. Refrigerate 30 min. Meanwhile, wrap remaining dough in plastic wrap and place in freezer for about 30 min.
  • PREHEAT oven to 350F (180C). Using the large holes of a box grater, coarsely grate frozen dough evenly over lower layer (it looks like thickly grated mozzarella). Gently press down dough. Brush with 1 whisked egg and sprinkle with 1 tbsp (15 mL) sugar. Bake in preheated oven until top is golden, about 40 min. Cool completely in pan on a rack. Slice into bars.

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