Raspberry Almond Bars
Ingredients
Base and streusel topping
- 900 g all-purpose flour
- 420 g rolled oats
- 840 g dark brown sugar
- 24 g salt
- 600 g butter, unsalted
- 240 g Once Again Roasted Almond Butter, crunchy
Filling
- 640 g seeded raspberry jam
- 400 g cherry preserves
- 200 g fresh raspberries
- 80 g sliced almonds, raw
Directions
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Prepare full sheet tray by applying pan spay to the bottom and sides. Cover bottom of tray with a piece of parchment paper and spray again with pan spray.
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Combine all the ingredients for the base and streusel topping in an all-purpose mixer fitted with a paddle attachment. Mix on speed#1 until mixture resembles a coarse crumb. Press 2000 grams (70.55 oz, 4.4lbs.) into the prepared sheet tray. Combine jam and preserves and spread evenly over the base. Top mixture with fresh raspberries, sliced almonds and remaining streusel topping – leaving the topping crumbled.
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Bake in a convection oven at 325F (or conventional oven at 350C) for 30-45 minutes or until golden brown and filling is bubbling slightly.
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Once cooled, cut bars into 2”x4” pieces, or desired size.
