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Blueberry Bonanza Bars

Blueberry Bonanza Bars

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

Holiday Cookies 2005, Holiday 2005 http://www.marthastewart.com/336664/blueberry-bonanza-bars
3.42857
Rated
68.5714100(42)42

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 (http://www.marthastewart.com/281262/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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