Calamansi Marmalade Bars With Polvoron Crust
These Calamansi Marmalade Bars are made with a Polvoron Crust with crunchy bits of Pinipig.
Servings: 16 Bars
Equipment
- 8x8 square pan
- Foil
Ingredients
- 1 Cup All Purpose Flour
- ½ Cup Pinipig
- ½ Cup Milk Powder
- ½ Cup Sugar
- ½ Cup Melted Butter
- 1 Cup Calamansi Marmalade
Instructions
- Pre-Heat oven to 350F.
- In a large pan combine the flour and pinipig. Toast on high heat for 5 minutes. Keep stirring so that it evenly gets brown and toasty. Take off the heat.1 Cup All Purpose Flour, ½ Cup Pinipig
- Transfer the toasted flour and pinipig into a bowl and add in the milk powder and sugar. Mix well. Pour in the melted butter. Mix until you have the texture of wet sand.½ Cup Milk Powder, ½ Cup Sugar, ½ Cup Melted Butter
- Scoop out ½ cup of the mixture to use as the topping.
- Line a 8x8 square pan with foil and spray with baking spray.
- Dump out the rest of the Polvoron mixture into the prepared pan. Smooth it out so that the bottom of the pan is evenly coated then use the bottom of a clean glass to press it in to make it compact.
- Take the jar of Calamansi Marmalade and spread all over the top of the base. Then crumble the reserved Polvoron all over the top of the Calamansi Marmalade.1 Cup Calamansi Marmalade
- Bake for 20 minutes. Take out of the oven and leave to cool fully. Then place in the refrigerator for 30 minutes to fully harden.
- Take out of the refrigerator and cut into small squares.
Notes
Feel free to use any marmalade or jam if you can't find or make Calamansi Marmalade.