Description
Open-face fruit bar with crispy crust.
Ingredients
- ¼ cups Almonds, Chopped
- ¼ cups Sweetened, Flaked Coconut
- 1 cup All-purpose Flour
- ¼ cups Confectioners Sugar
- ¼ teaspoons Salt
- 4 Tablespoons Unsalted Butter, melted
- ¼ cups Peanut Butter (optional)
- 1 cup Blueberry Jam (I Use Polaner All Fruit)
Preparation
Heat over to 350ºF.
Scatter almonds and coconut on a foil-lined baking pan. Bake for 7-10 minutes until golden brown, stirring halfway through. Keep your eye on these, as they can burn quickly especially if your oven heats unevenly. I cook them in my toaster oven so I can keep an eye on them, but it can be done in the oven, too.
Line an 8-inch square pan with aluminum foil and spray with cooking spray.
Mix flour, sugar and salt in a medium bowl. Stir in melted butter and mix with a fork until dough is crumbly and sticks together when pushed. Using your hands, press dough into bottom of prepared pan.
Bake for 20 minutes until golden brown. Remove from oven and spread peanut butter over crust. (If you’re a peanut butter fan, you can always add more.) The heat will help it spread evenly. Spread jam over peanut butter and sprinkle with toasted coconut and almonds.
Return to the oven to bake for 20 minutes. Let cool for 5 minutes and remove from pan using foil as handles. Let cool to room temperature and cut into 16 squares.
At this point bars can be eaten, covered with foil and refrigerated, stored at room temperature, frozen, or any combination of these.
Recipe inspired by Pam Anderson.
