Instructions

• Preheat oven to 375°F (190°C). Line an 8 x 8-inch pan with nonstick foil or parchment, leaving an overhang for easy removal; set pan aside.
• In a medium bowl, whisk together ¾ cup flour, ¼ cup powdered sugar, and a dash of salt until evenly combined.
• Add the 6 tablespoons cold, cubed butter to the dry ingredients. Using a pastry blender, two forks, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture is crumbly and the butter pieces are about the size of small peas.
• Measure out and set aside about one-third of the crumb mixture for the streusel topping (you can eyeball this as roughly one small handful of the mixture). Press the remaining two-thirds evenly and firmly into the bottom of the prepared pan to form the crust.
• Bake the crust for 10–12 minutes, or until the edges are set and the surface is just beginning to brown. Remove from oven.
• Evenly sprinkle the reserved crumb mixture over the hot crust to form the streusel topping.
• Return the pan to the oven and bake an additional 12–15 minutes, or until the topping is golden brown.
• Remove from oven and let the bars cool completely in the pan on a wire rack. Use the foil or parchment overhang to lift the bars from the pan, then cut into squares.