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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I begged for this recipe after a friend brought these to a party! You'll have them begging too! Ingredients:
2 cups all purpose flour |
1 1/4 cups old fashioned oats |
1 cup packed brown sugar |
1 teaspoon salt |
1 cup chilled unsalted butter, cut into 1/2 inch cubes |
4 ounces sliced almonds |
15 1/4 ounces seedless raspberry fruit spread |
Directions:
1. Preheat oven to 325.
2. Combine flour, oats, brown sugar, cinnamon, salt with an electric mixer on low until combined.
3. Add butter and mix at medium speed about 3 minutes until the butter is mostly blended and mixture appears moist and begins to pull together.
4. Stir in almonds.
5. Reserve 1 1/2 cups of mixture and refrigerate.
6. Firmly press remaining mixture into bottom of ungreased 13x9 baking pan.
7. Bake about 25 minutes in the middle of the oven until almonds begin to brown.
8. Cool for 20 minutes.
9. Spread fruit on top leaving a 1/8 inch border around edge of crust. Crumble reserved mixture over the top, letting fruit show in places.
10. Continue baking about 35-40 minutes, until lightly browned and fruit filling is bubbling all over including center of the pan.
11. Let cool completely before slicing into 18 bars (smaller if you wish).
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