Almond And Strawberry Jam Bars Recipes

NO-BAKE ALMOND BUTTER + STRAWBERRY JAM BREAKFAST BARS

Steps:

• Line a 9x9-inch square pan with parchment paper or use a 9x9-inch silicon pan.
• In a small bowl, whisk together the ground flaxseed and water. Set aside for 5 minutes to thicken.
• Add the almonds and rolled oats to a food processor and process for 15 to 20 seconds, or until a coarse meal forms.
• Then, add the flaxseed mixture, almond butter, dates, coconut sugar, and sea salt, and process for 2 to 3 minutes, or until the mixture begins to clump together and hold its form against the wall of the food processor. It should be sticky enough that it holds together well when pressed between your fingers but is able to easily crumble back to its original form. If it isn't sticking together when pressed, add more pitted dates, 1 at a time, and continue to process until it holds together as described.
• Scoop the crust mixture into the lined pan and use your hands to press it evenly into the bottom. Then, use the back of a large metal spatula (see above photos) to press and firmly compact into a smooth, even surface.
• Freeze for 30 minutes to set.
• Meanwhile, prepare the strawberry jam. In a medium saucepan, stir together the frozen strawberries, water, and maple syrup over medium heat. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, for 12 minutes, or until the strawberries begin to break down into a sauce, stirring occasionally. If needed, reduce the heat to low during the last few minutes of cooking to prevent scorching.
• Turn off the heat and use the back of a fork to thoroughly mash any remaining pieces of fruit. Then, stir in the ground chia seed, turn the heat on low, and cook for another 1 to 2 minutes, or until it begins to thicken, stirring constantly. Remove the pan from the heat and transfer to the refrigerator for 5 to 10 minutes to cool slightly**. Set aside.
• While the strawberry jam is simmering, make the crumble topping. Add the almonds to a food processor and process for 1 minute, or until ground into a fine meal.
• Transfer to a small mixing bowl and add the rolled oats, coconut sugar, almond butter, and sea salt. Use the back of a fork to mash the almond butter into the other ingredients until thoroughly combined into medium-size crumbles (see above photos).
• Spoon the strawberry jam over the crust and use a spatula to gently smooth into an even layer. Then, sprinkle the crumble topping evenly over the surface and use a spatula to gently pat the topping down to compact it a bit.
• Freeze for 1 hour, or until set well enough to slice.
• Grasp the edges of the parchment paper and carefully lift the entire bar out of the pan (see ***notes for tips if using a silicon pan). Place on a cutting board and slice into 12 to 16 bars.
• Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 weeks.

CONTEST-WINNING STRAWBERRY JAM BARS

Steps:

• In a large bowl, cream butter and brown sugar until smooth. Add egg; mix well. Gradually add dry cake mix and cornflakes. Set aside 1-1/2 cups for topping. Press remaining dough into a greased 13x9-in. baking pan., Carefully spread jam over crust. Sprinkle with reserved dough; gently press down. Bake at 350° for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.

STRAWBERRY-ALMOND PASTE SHORTBREAD BARS

Steps:

• Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown.
• Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds.
• Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.
• Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.

STRAWBERRY JAM MARZIPAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 1/4 cups flour, 1/2 cup butter, and 1/3 cup brown sugar together in a bowl; press mixture into a 9-inch square pan.
• Bake in the preheated oven until browned, about 15 minutes.
• Spread strawberry jam to within 1/2 inch of edges of baked crust. Mix 3/4 cup flour, 1/2 cup brown sugar, 1/4 cup butter, 1/2 teaspoon almond extract, and salt in a bowl until crumbly. Sprinkle mixture over jam layer.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely.
• Whisk confectioners' sugar, milk, and 1 teaspoon almond extract together in a bowl until smooth; drizzle over cooled bars.

ALMOND FRUIT BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder.
• In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.
• In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn't stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
• Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.