Ingredients
Scale
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 2–1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 10 to 12 ounces of raspberry jam
- 1 small container fresh raspberries
- 2/3 cup good granola without dried fruit
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350 degrees. Line a 9-inch baking pan with foil or parchment and spray with non-stick baking spray. Set aside.
- Place the softened butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. Turn the mixer to low and add the vanilla extract.
- Sift the flour and salt together and, with the mixer on low, slowly add to the creamed butter mixture. Mix until it almost comes together in a ball.
- Turn the dough out on a cutting board or silphat. Place 2/3 of the dough into the bottom of the 9-inch baking pan, make sure that it is evenly spread across the bottom and 1/4″ up the sides.
- Spread the bottom layer with the jam, leave a 1/4 inch border, so the bars do not stick to the sides of the pan.
- Then sprinkle a layer of fresh raspberries over the jam.
- Add the granola to the remaining dough and mix with your hands. Break the dough into small chunks and drop on the top of the jam in an even layer. Be sure to cover most of the surface.
- Sprinkle the almonds on top of the granola crumble. Bake the bars for 45 minutes, until lightly browned. Then remove from the oven and place on a wire rack to cool.
- Cool completely and cut into 9 or 12 bars. Sprinkle the top lightly with confectioners’ sugar or make a confectioners sugar icing and drizzle on the top of the bars. Enjoy
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Method: Baked