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Almond Fruit Bars

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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

Ingredients

Directions

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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Reviews

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  • jennilovelee
    23 JUN, 2015
    how do you store these and for how long do they keep?
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • babibo
    19 NOV, 2011
    Big waste of a stick of butter and jam. Too dry, too crumbly.
    Reply
  • 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.
    Reply
  • MS11006208
    29 JUL, 2011
    this is a really good recipe
    Reply
  • 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
    Reply
  • 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.
    Reply

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