Serves: 24
Total Calories: 120
Preheat oven to 375°.
To make filling, cook and stir prunes and orange juice in a small saucepan over medium heat until mixture boils. Reduce heat to low, cover, and simmer 5 minutes or until prunes are very soft. Stir in 1/4 cup sugar. Remove from heat.
Stir in 1 teaspoon vanilla, then walnuts. Cool to room temperature.
To make crust, stir sour cream and 1 teaspoon vanilla in a large mixer bowl until blended. Add flour, butter, 1/3 cup sugar, baking powder, and salt. At low speed, beat until butter is in fine pieces and mixture is crumbly. Set 1 cup of the mixture aside.
Press remaining crumb mixture in an ungreased 8- or 9-inch square baking pan. Carefully spread filling over crust. Sprinkle reserved crumb mixture over the top, pressing down lightly.
Bake 25 to 30 minutes until top is golden brown. Cool pan on a wire rack.
Chill 30 minutes, then cut into bars with a sharp knife. Store in a loosely covered container in a cool place.
This Crumb-Topped Prune Bars recipe is from the Favorite Cookie Bars Cookbook. Download this Cookbook today.
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