Ingredients

  • ¼ cup sliced almonds
  • ¼ cup brown sugar, packed
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 shortbread crust recipe
  • ¼ cup quick-cooking oats
  • 1 half-pint jar raspberry preserves or jelly
  • pinch salt

Ready In 55 Minutes

Servings: 16

Cooking Instructions

Step 1

  • Preheat oven to 350 F.Make according to shortbread crust instructions. Allow to cool completely.
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Step 2

  • Spread jelly evenly all over the crust.
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Step 3

  • Combine flour, sugar, and butter in a medium bowl with a pastry blender or fork. Stir in oats, sliced almonds and salt.
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Step 4

  • Spread crumb topping evenly over filling.
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Step 5

  • Bake at 350 degrees for 15-20 minutes until the top is lightly browned.
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  • Length: 20 minutes

Step 6

  • Remove from the oven and allow to cool completely before cutting, about 45 minutes to an hour.
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  • Length: 45 minutes

Step 7

  • Cut in equal rows of 3 x 3 or 4 x 4 depending on how large you would like your bars.Cover tightly with plastic wrap, under a cake dome or store in an airtight container.
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