Usually I’m not a big dessert person but I’ve really been craving sweet food recently. (I’ll blame it on my constant exhaustion due to my late nights with Porter.) I recently made Ricotta Cookies but they didn’t satisfy my recent-sweet tooth for very long. So after polishing off the Ricotta Cookies I made Amy Thielen’s Poppy Seed Streusel Bars. The filling not only has poppy seeds but a fair amount of finely-ground raisins which makes it deliciously sweet but still balanced with the earthy undertone of the raisins. Quite possibly one of the best things about making this dessert was making the dough. I found the best way to mix the dough was not with any kitchen utensil but with my own hands which meant I got to lick the sweet, buttery goodness off my hands when I was finished. I was in heaven.
These streusel bars have a fair amount of butter, a good amount of sugar, and then added sweetness from the raisins so they are not for the faint of heart. I enjoy them with a cup of coffee or espresso. The acidity of the coffee cuts the sweetness of the bars just perfectly.
There is unfortunately no online recipe for these exact streusel bars. You can find similar Poppy Seed Streusel Bar recipes online, but Amy Thielen is – without a doubt – my favorite chef so I hold a loyalty to her recipe. You can find her recipe in her cookbook, The New Midwestern Table, which I would highly recommend.
Until next time, take care. I’ll be busy fattening myself up while I eat a ridiculous number of these Poppy Seed Streusel Bars. 🙂