Christmas Crumble Bars

Relaxed baking before Christmas. A short and sweet recipe and extremely delicious!

Click here for the Dutch version of this recipe

We forgot to make a few extra pictures to go with the recipe (to busy baking and eating) but we will add some soon 🙂

Many sweet tooth people around us love this festive version of the crumble bar. Super easy to make and deliciously chewy, crumbly and crunchy at the same time. The blend of the spices in the mincemeat, the nuts and added sweetness of the white chocolate is one of my personal favorite combinations.

It’s an excellent one to make, bake and share and get into the Holiday spirit in the weeks leading up to Christmas.

❅Happy Holidays!❅

*Alternatively you can use your jam of choice. Raspberry is a good choice, because it is a bit tart and goes well with the white chocolate.

Making the Crumble Bars

• lightly grease a rectangular baking tin / brownie pan of around 20 x 16 cm / 8 x 6.5 inches and / or line it with greaseproof paper, depending on the material. Set aside.
• Preheat your oven to 170ºC / 340ºF conventional setting.
• In a bowl, combine the flour with the baking powder and pinch of salt. Then add the caster sugar, soft brown sugar and cubes of butter. Rub the ingredients together until you have a very coarse, crumbly dough.
• Now add the oatmeal and mix by hand until combined with the crumbly dough
• Put 2/3 of the dough in the baking pan and evenly press down so the whole bottom is covered.
• Spread the mincemeat evenly over the layer of dough.
• Sprinkle the white chocolate and pecan pieces over the mincemeat, distributing it evenly
• Take the remaining dough and crumble it over the top
• Bake in your preheated oven for around 30 minutes
• Leave to cool completely before cutting into squares

These bars keep very well in the freezer and are still delicious when consumed within two to three weeks. But fresh is best!