This is one of my favorite bakes. It comes together easily, as long as you have a food processor and feel free to be play around with mixing and matching flavors. I offer two versions, plum and Nutella. Once you have the principles for each, you can easily change the flavors. Try any flavor jam with corresponding fruit, or chocolate or biscuit spread; though I’m thinking my next attempt is going to be raspberry jam and chocolate chips, just to mix it up a bit.

The selling point of these bars is that if you do use butter, you will have a buttery shortbread that falls apart the moment it reaches your mouth, and a filling that is sweet but perfectly balanced with the nuts and salt in the streusel. that isn’t to say that a vegan alternative to butter wont work, it will, butter just tastes better.

INGREDIENTS:

• 355 g (3 cups) plain flour
• 130 g (1/2 cup) granulated sugar
• 1 teaspoon kosher salt (if using table salt, use 1/2 teaspoon)
• 225 g (1 cup) unsalted butter (or vegan alternative), plus 30 g (2 tablespoons)
• 50 g (1/4 cup) dark brown sugar
• 45 g (1/2 cup) rolled oats
• 55 g (1/2 cup) pecans, chopped

Then choose one of the following fillings:

For Plum filling:

• 240g (3/4 cup) plum jam (or use whatever jam you like)
• 100g (2 small) fresh plums, pitted and cut into small pieces (or any soft fruit)
• 1 tablespoon fresh lemon juice

For Nutella filling:

• 240g (3/4 cup) Nutella (or other chocolate hazelnut spread)
• 100g (1/2 cup) Chocolate chips
• 60g (1/3 cup) mini chocolate chips

METHOD:

1. Preheat the oven: Adjust the oven rack to the middle position and preheat to 180°C (350°F). Line a 30×20cm (13×9 inch) baking tin with two sheets of foil (one lengthwise, one widthwise), leaving an overhang on all sides. Spray with non-stick cooking spray.
2. Combine dry ingredients: In a food processor, pulse together flour, granulated sugar, and salt for about 5 seconds.
3. Add butter to base mixture: Add 225g butter to the processor and pulse about 20 times until the mixture resembles damp sand.
4. Reserve streusel mixture: Measure out 1¼ cups of the mixture into a medium bowl and set aside for the topping.
5. Press and bake base: Press the remaining mixture firmly and evenly into the prepared baking tin. Bake for 14–18 minutes, until the edges begin to brown.
6. Make the streusel topping: To the reserved mixture, add brown sugar, oats, and pecans. Mix well, then rub in the remaining 30g butter until fully combined and clumps form. For Nutella version: stir in mini chocolate chips now.
7. Prepare the plum filling (if using): In a small bowl, mash together the jam, chopped plums, and lemon juice until combined.
8. Prepare the Nutella filling (if using): Heat Nutella for 10 seconds in the microwave to loosen, then stir until smooth.
9. Spread the filling: Remove crust from oven. If using the Plum filling, spread evenly over the hot base. If using the Nutella filling, spread Nutella evenly and sprinkle chocolate chips on top.
10. Top with streusel: Scatter the streusel evenly over the filling. Do not press down.
11. Bake the bars: Return to oven and bake for 22–25 minutes, until the topping is golden and the filling bubbles.
12. Cool and cut bars: Cool in the tin on a wire rack for 1–2 hours. Lift out using the foil overhang. Cut into squares and serve.

MAKE AHEAD:

Streusel bars can be made in advance, cooled, cut, and stored in an airtight container at room temperature for up to 5 days, or frozen for up to a month.