Blueberry Bonanza Bars

An almond crust is spread with blueberry jam and topped with crumbles of homemade granola.

Blueberry Bonanza Bars

Source: Holiday Cookies 2005, Holiday 2005

Ingredients

  • Vegetable-oil cooking spray
  • 1/2 cup slivered almonds, toasted
  • 2 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into pieces
  • 1 large egg
  • 1 large egg yolk
  • 3/4 teaspoon pure vanilla extract
  • 1 1/2 cups blueberry jam
  • Almond-Coconut Granola

Directions

  1. Line a 9-by-13-inch baking dish with foil, allowing a 2-inch overhang. Coat with cooking spray. Set aside.

  2. Process almonds in a food processor until finely ground. Add flour, sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.

  3. Lightly beat egg, egg yolk, and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.

  4. Preheat oven to 350 degrees. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.

  5. Spread jam over crust; top with granola. Bake until jam is bubbling and granola topping is browned, about 30 minutes. Let cool on wire rack. Lift out, and cut into 2-inch squares.

Cook's Note

Bars can be stored in airtight containers at room temperature up to 1 day, or frozen up to 1 week.

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