Rainbow Cookie Crumb Cake

This rainbow cookie crumb cake is a serious dessert. I originally saw a rainbow crumb recipe floating around on Food Network via Facebook. Here is the video you can watch. I knew these were bars I had to make. I mean I love rainbows and I love crumb cake so it was a no-brainer! Then, I just saw a facebook post of rainbow bars with a crumb topping that someone else posted and they looked delish! They didn’t have a recipe but I knew I had to give these bars a whirl! I used my favorite rainbow cookie recipe and topped it with the crumbs I use on my shortcut crumb cake.  It was a score! I baked the crumbs  in an 8×8 pan so they would solidify and then “applied” this crumb layer to the top of my rainbow layers adhered by dark chocolate! (You can also use milk chocolate!) I also switched up the jam in my cookie layers. Usually I use all raspberry but this time I added one layer of apricot like some bakeries do. I dare you to eat just one bite of this bar!

You will need:

8×8 pan

parchment paper

Rainbow Cookie Crumb Cake

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Ingredients

  

Crumb Layer

• 1 stick butter room temp
• ½ cup sugar
• 1 cup flour
• 1 ½ tsp cinnamon

Rainbow Cookies

• 8 ounces almond paste
• ¾ C. sugar
• ½ tsp. almond extract
• ¾ c. butter
• 3 eggs
• 1 c. flour
• ¼ tsp. salt
• ¼ c. raspberry jam seedless
• ¼ c. apricot jam Or use all rasp jam which I prefer
• ½ bag approx 5 ounces Ghirardelli milk chocolate chips or bittersweet chocolate chips

Toppnig

• powdered sugar
• sprinkles

Instructions

 

Crumb Layer

• Beat butter, flour, sugar, cinnamon to form crumbs.
• Line 8x8 pan with nonstick foil.
• Sprinkle crumbs into pan, spread out. (You can also bake as one layer but through trial and error I found this to work best for cutting purposes.)
• Bake 15 minutes, stirring once at 350-let cool completely. Break up any large clumps.

Rainbow cookies

• Line 3 8x8 pans with nonstick foil.
• Preheat oven 350.
• In food processor, mix almond paste, sugar, extract and butter till creamy.
• Add one egg at a time.
• Add flour and salt.
• Divide into 3 bowls (approx 1 cup each)
• Tint each pink, yellow green and spread into pans smoothly.
• Bake approx 12 mins and let cool.
• Line cookie sheet with parchment and flip out green layer.
• Spread on apricot jam. (or rasp if only using rasp.)
• Place yellow layer on top.
• Spread with raspberry jam and top with pink layer.
• Lay parchment over pink layer and top with heavy books. Chill in fridge minimum an hour.
• Remove books and parchment.
• Cut into cookies.
• On each individual cooke, spread on melted chocolate across the top and carefully sprinkle on some crumbs.
• Let chocolate set up.
• (Can freeze if you want at this point)
• Top with tons of powdered sugar and add sprinkles!

If you prefer a ganache topping and loose crumbs  like this picture follow this recipe…

ganache topping and loose crumb

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Ingredients

  

Crumb

• ½ c. light brown sugar
• ½ c. granulated sugar
• ¾ c. flour
• 6 T. butter
• ⅛ tsp. cinnamon
• ⅛ tsp. salt

Ganache

• 1 T. butter
• ⅓ cup heavy cream
• 4 oz semisweet chocolate

Instructions

 

Crumbs

• Beat all until come together.
• Clump with hands and spread on baking sheet lined with nonstick foil. Bake at 350 for 15 minutes. Let cool.

Gananche

• Microwave cream and butter gently till almost at a boil.
• Add chocolate and cover 1 min.
• Stir smooth and let cool.
• Assembly:
• Assemble cake following recipe above.
• Once cake is chilled with the books on top, remove parchment and pour on ganache.
• Sprinkle on crumbs.
• Chill to set and cut.

Ganache and loose crumbs adapted from The Simply Delicious Kitchen