Berry Almond Bars Recipes

BLUEBERRY ALMOND SNACK BARS

Steps:

• Preheat oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
• Using a rubber spatula or wooden spoon, mix all of the ingredients together until combined.
• Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20-22 minutes or until lightly golden brown on top. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This firms up the bars which helps them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars.
• Individually wrap each bar in plastic wrap or parchment. Store in the refrigerator for up to 2 weeks.

ALMOND BARS

Steps:

• Preheat oven to 325 degrees F. Generously butter (or use baking spray) on a half sheet pan (approximatedly 18"x13"). Set aside.
• In a medium bowl, combine flour, baking powder, and salt. Set aside.
• In a mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add in eggs and almond extract. Beat until combined. Slowly add in flour mixture. Mixing until well blended.
• Press this dough into the bottom of your prepared baking dish. Use your fingers or a pastry roller to smooth the top of the dough.
• Using a pastry brush, brush the milk to the top of the dough (you may not need to use all of it). Sprinkle with sliced almonds, pressing them lightly into the dough.
• Bake for 20-22 minutes until done. You don't want to brown these bars.
• Cool for about 5 minutes, then cut them with a knife into bars. If they are too soft to cut, allow to cool a little bit more. Carefully remove them to a wire rack to continue cooling.
• Once cooled, you can make your glaze by whisking the sugar with the almond extract and milk. Drizzle over the bars and allow to set.
• Enjoy!

ALMOND AND BERRY BARS

Steps:

• Heat oven to 325°. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. Beat butter and brown sugar in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in almond extract, eggs and almond paste. Stir in flour, baking powder and salt. Spread in pan. Sprinkle with raspberries and blueberries.
• Bake 50 to 55 minutes or until golden brown and bars slightly pull away from edges of pan. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

BERRY ALMOND BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir.
• In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan.
• Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds.
• Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.

BLUEBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.
• To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract. Spread over blueberries.
• Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.

BERRY CRUMB BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9-inch pan.
• Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
• Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
• Bake in the preheated oven until top is slightly browned, about 45 minutes.

BLUEBERRY-ALMOND BARS

Steps:

• Preheat oven to 325 degrees. Grease 9x9x2-inch baking pan; set aside. In small saucepan, melt butter over low heat. Remove from heat. Add 1 cup of the white baking pieces (do not stir). Set aside.
• In medium bowl, combine eggs and sugar. Add butter mixture to egg mixture; stir just until combined. Stir in almond extract.
• Stir together flour and salt. Add flour mixture to egg mixture; stir just until combined. Spread half of the batter in prepared pan. Bake for 15 to 20 minutes or until edges are lightly browned. Remove from oven.
• Meanwhile, in small saucepan, cook and stir blueberry jam over low heat until melted. Spread melted jam evenly over baked layer. Stir remaining white baking chips into remaining butter. Drop batter in small mounds on top of jam layer. Sprinkle with almonds.
• Bake about 35 minutes or until toothpick inserted near center comes out clean and top is lightly browned. Cool in pan on wire rack. Cut into bars.