Raspberry Almond Bars

Add these delectable fruit-and-nut bars to your teatime cookie tray. This recipe comes together quickly with just a few short ingredients.



  • ½ lb (2 sticks) Butter, unsalted
  • ¾ cup Sugar, granulated
  • 1 tsp  Vanilla extract
  • 2 1/3 tsp All-purpose flour
  • ½ tsp Salt
  • 18 oz Raspberry jam
  • 2/3 cup Granola
  • ¼ cup Sliced almonds
  • Confectioner’s sugar for garnish


Method of Preparation

  1. Preheat oven to 325°F on Convection Bake mode. Pam spray a 9 inch by 9 inch pan and line the bottom with parchment paper.
  2. Using a mixer with a fitted paddle attachment, cream butter and sugar until light and fluffy. Scrap down the sides of the mixing bowl, add vanilla, and mix on medium low.
  3. Add flour and salt until fully incorporated.
  4. Pat down 2/3 of mixture on the bottom of baking dish.
  5. Using an offset spatula, spread raspberry jam over dough mixture and evenly coat.
  6. Mix the remaining mixture with granola and sliced almonds. Sprinkle over raspberry jam to fully coat the dish.
  7. Bake for 45 minutes or until top crumble is golden brown and bubbling on edges. Set on a cooling rack.
  8. Use a cutting board to slice the bars into squared cuts (into 9 squares or 12 squares depending on what size preferred).
  9. Garnish with powdered sugar or icing.

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