This bar is called a crunch for a reason.
Cool completely, about 30 minutes.
Add egg and vanilla, beating until combined.
Credit:Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Mary Clayton Carl Jones
Gradually add cream, beating on low speed until incorporated.
Shape Crust:
Add flour mixture to butter mixture; beat at low speed until well combined.
Divide dough in half; place each half on a piece of plastic wrap.
Shape each half into a 6- x 4-inch rectangle, about 1 inch thick.
Wrap, and freeze 2 hours.
Prepare the Topping:
Preheat oven to 350F.
Whisk together flour, granulated sugar, brown sugar, and salt in a medium bowl.
Using a pastry blender or two knives, cut butter into mixture until it resembles small pebbles.
Chill until ready to use.
Press grated dough into bottom of a 9-inch square pan coated with cooking spray.
Bake in preheated oven until beginning to brown around edges, 12 to 14 minutes.
Add filling, and continue to bake:
Remove pan from oven.
Carefully spread Filling over Crust, from edge to edge.
Grate remaining half of dough, and sprinkle over Filling; gently press.
Sprinkle Topping over dough.
Bake in preheated oven until well browned, 35 to 40 minutes.
Cool bars:
Cool completely on wire rack, about 2 hours.
Cut into 12 bars.
