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Search by meal occasion |
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3/4
cup
flour
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1/4
cup
firmly packed
brown sugar
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6
Tbsp.
cold
margarine or butter
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20
CHIPS AHOY! Cookies, coarsely crushed
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1
egg, lightly beaten
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1
cup
vanilla low-fat yogurt
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2
Tbsp.
flour
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3
Tbsp.
raspberry or strawberry jam or preserves
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PREHEAT oven to 350°F. Mix 3/4 cup flour and the sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in cookie crumbs. Press 1-1/2 cups of the crumb mixture firmly onto bottom of greased 8-inch square baking pan.
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MIX egg, yogurt and 2 Tbsp. flour until well blended; spread over crust. Top with small spoonfuls of jam. Sprinkle with the remaining crumb mixture.
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BAKE 25 to 30 min. or until top is golden brown and center is set. Cool. Refrigerate 1 hour or until chilled. Cut into 16 bars. Store in tightly covered container in refrigerator.
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