Raspberry Almond Oat Squares

Adapted from The Craft of Baking

1 cup almonds, coarsely chopped & toasted
1 1/2 cups flour
1 1/4 cups oats
1/3 cup sugar
1/3 cup packed dark brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks unsalted butter, melted, plus more for greasing the pan
1 cup raspberry jam

Preheat the oven to 350 F.  Butter an 8-inch square baking pan and line the bottom and sides with parchment paper.

In a bowl, mix together the flour, oats, sugar, brown sugar, salt, baking soda and nuts. Mix in the melted butter until the oat mixture is thoroughly combined.

Press two-thirds of the mixture in an even layer on the bottom of the pan.  Use the back of the spoon to firmly press & compact the mixture. Add the raspberry preserves on top in an even layer, then top the preserves with the remaining oat mixture.

Bake the bars for about 40 minutes until the top is golden brown. Transfer the pan to a rack and let cool completely.  Store bars in an airtight container at room temperature for up to a week.
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