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Crumbly, buttery almond bars are the perfect treat for snacks or school lunches. Layer in any variety of jam that you like. We used cherry.

Source: Everyday Food, September 2003
Total Time Prep Yield



Cook's Notes

When spreading the jam, leave a border of dough so the jam doesn't stick to the sides of the pan.

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How would you rate this recipe?
  • jennilovelee
    23 JUN, 2015
    how do you store these and for how long do they keep?
  • Melindalou7
    13 SEP, 2012
    Thees turned out great! Very tasty-much like a fruit crisp in bar form, as some other reviewers noted. I also used chopped whole almonds instead of sliced, no other substitutions and did not have a problem with these being crumbly at all. The only thing I would change next time is more jam-1/2 cup is a little sparse. I also recommend heating the jam for easier spreading.
  • Sweetalk
    9 AUG, 2012
    I've been looking for a fruit bar recipe for years and have finally found my favorite. These were awesome. I did not find them crumbly as some people noted. They were rich and delicious. I think the sliced almonds really gave them a nice flavor and a subtle texture. I made them for a girls weekend and everyone asked me for the recipe.....absolutely a keeper!
  • Jean in BC
    31 JUL, 2012
    Although these bars were easy to make and tasted great, they were was too crumbly. May need to add more butter or bake longer.
  • jmmitchell
    19 FEB, 2012
    Love this recipe!! This is a staple for me and my daughter...she loves to help make it with me. We usually double the recipe and use different jams. They also freeze well cut in squares.
  • babibo
    19 NOV, 2011
    Big waste of a stick of butter and jam. Too dry, too crumbly.
  • irleshay
    7 AUG, 2011
    This is delicious! And way easier than the similar recipe found in Martha's Baking Handbook. I substituted 1/2 cup almond flour for the sliced almonds, and it came out perfect.
  • kdroste
    29 JUL, 2011
    this is a really good recipe
  • BrokerCritic
    31 OCT, 2010
    I replaced brown and granulated sugar with 3/4 cup granulated Splenda and 1/4 teasppon of molasses. Added 1/2 teaspoon of orange extract when creaming butter and sugar. Made quick preserve with frozen blueberry and raspberry mixture with a little Splenda cook slowly to consistency of jam. After baking and cooled, drizzled glaze of 5 tablespoons of Splenda, 1/4 teaspoon vanilla, 1/2 to 1 teasppon 1/2
  • ChefTBaks
    22 JUL, 2010
    Made these for a beach picnic. VERY YUMMY. About to make them again now. Will be a staple homemade snack in our home.

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