Molly Yeh’s stollen bars take the classic German Christmas bread—with its rich, yeasted dough, dried fruits, nuts, and marzipan—and transform it into a buttery, sliceable bar cookie. These bars deliver all the festive spice and texture of traditional stollen in a fraction of the time, making them perfect for holiday baking marathons. The combination of a tender shortbread-like base, a sweet almond paste filling, and a generous dusting of powdered sugar makes them an instant crowd-pleaser.
Ingredients
- For the crust and topping:
- 2 ¾ cups (350 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 cup (2 sticks / 226 g) cold unsalted butter, cut into small pieces
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- For the filling:
- 1 cup (240 g) marzipan or almond paste (not the same as almond butter)
- ¼ cup (60 ml) heavy cream
- 1 large egg yolk
- ½ teaspoon almond extract
- 1 cup (150 g) mixed dried fruit (such as currants, golden raisins, chopped candied orange peel, and chopped dried cherries)
- ½ cup (60 g) chopped toasted almonds
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- For the glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons (30–45 ml) milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang on two opposite sides for easy lifting.
- Make the crust dough: In a large bowl, combine the flour, granulated sugar, and salt. Add the cold butter pieces and cut them in using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the egg and vanilla extract, and stir until the dough just comes together. Press about two-thirds of the dough evenly into the bottom of the prepared pan. Reserve the remaining one-third for the topping.
- Blind bake the crust: Prick the crust all over with a fork. Bake for 15 minutes, or until lightly golden. Remove from the oven and let cool slightly while you prepare the filling. (Keep the oven on.)
- Make the filling: In a small saucepan over low heat, warm the marzipan and heavy cream, stirring constantly, until the marzipan is soft and smooth. Remove from heat and whisk in the egg yolk and almond extract. In a separate bowl, toss the dried fruit, almonds, cardamom, cinnamon, and nutmeg. Fold the fruit mixture into the marzipan mixture until well combined.
- Assemble the bars: Spread the filling evenly over the pre-baked crust. Crumble the remaining dough over the top, creating a streusel-like layer.
- Bake: Bake for 25–30 minutes, or until the topping is golden brown and the filling is set. The bars will look slightly puffed and the edges will be bubbling.
- Cool completely: Let the bars cool in the pan on a wire rack for at least 1 hour. Once completely cool, lift the bars out using the parchment overhang and place on a cutting board.
- Glaze and serve: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla extract until smooth. Add more liquid if needed to reach a drizzling consistency. Drizzle the glaze over the cooled bars, then dust generously with extra powdered sugar if desired. Cut into 24 bars and serve.
Tips
- Substitutions: If you can’t find marzipan, use almond paste; it’s less sweet but works perfectly. For a nut-free version, omit the almonds and use sunflower seeds or extra dried fruit. You can also swap the mixed dried fruit for any combination you like—just keep the total volume the same.
- Storage: These bars keep well in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months—wrap them tightly in plastic wrap and then foil.
- Common mistake: Don’t overmix the crust dough or it will become tough. Also, make sure the bars are completely cool before glazing; otherwise, the glaze will melt and soak in.
- Cutting cleanly: For clean slices, use a sharp knife and wipe it between cuts. You can also chill the bars for 20 minutes before cutting.
Serving Suggestions
Serve these stollen bars as part of a holiday cookie platter, alongside a cup of hot mulled wine or spiced tea. They also make a lovely edible gift—stack them in a decorative tin lined with parchment. For a dessert plate, pair them with a dollop of whipped cream or a scoop of vanilla ice cream.
Variations
- Chocolate Stollen Bars: Add ½ cup (90 g) of mini chocolate chips to the filling along with the dried fruit.
- Citrus Twist: Increase the orange zest to 2 teaspoons and add 1 tablespoon of fresh orange juice to the filling.
- Spiced Rum Soak: Soak the dried fruit in 2 tablespoons of dark rum for 30 minutes before using; drain well and proceed. This adds a lovely adult depth (for those of legal drinking age, of course).
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
Storage and Reheating
Store the bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, place a bar on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes until just warm—this revives the buttery texture. If reheating from frozen, add 2–3 minutes. Avoid microwaving, as it can make the crust soggy.
Frequently Asked Questions
Can I use almond paste instead of marzipan? Yes, almond paste works well. It’s less sweet and has a slightly coarser texture, but it will still give a lovely almond flavor. Just make sure it’s not almond butter.
Do I have to blind bake the crust? Yes, blind baking ensures the crust is fully cooked and crisp before adding the filling. Skipping it will result in a soggy bottom.
Can I make these bars vegan? You can try using vegan butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for the crust, and a plant-based cream for the filling. The texture may be slightly different, but it should still work.
How do I know when the bars are done? The topping should be golden brown, and the filling should look set—not jiggly. A toothpick inserted into the center should come out mostly clean, with a few moist crumbs.
Can I use fresh fruit instead of dried? Fresh fruit will add too much moisture and make the bars soggy. Stick with dried fruit for the best texture.
My bars came out too crumbly—what went wrong? This usually happens if the crust dough was overmixed or if the bars were cut before they were completely cool. Make sure to let them cool fully, and handle the dough gently.
Related
- Gluten-Free Potato Bread Recipe (Easy, No Yeast)
- Potato Bread Hamburger Buns Recipe
- Potato Bread Cinnamon Rolls: Soft & Fluffy Recipe
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