This recipe is a classic, full of sugar and butter – basically delicious. My husband could probably eat the whole pan if I let him. I found this recipe a few years ago in Barefoot Contessa’s cookbook “Foolproof” which pretty much sums up this recipe perfectly. It’s become a quick, go-to dessert recipe, perfect for entertaining.
- 2 sticks unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 10 to 12 ounces good raspberry jam (key!)
- 2/3 cup granola without dried fruit
- 1/4 cup sliced almonds
Preheat oven to 350 degrees. Place butter and sugar in bowl of electric mixer and mix on medium speed until just combined. Add vanilla.
Sift flour and salt together, and with the mixer on low, slowly add to the butter mixture until it almost comes together in a ball. Take out 2/3 of the dough and place in the bottom of a 9-inch pan. Pat down the dough with your fingers into the bottom of pan and about 1/4 inch up the sides. Spread with the jam leaving a 1/4 inch border.
Mix the granola into the remaining dough in your mixing bowl with your hands. Break the dough into small bites and cover the top of the jam mixture. Sprinkle the almonds on top.
Bake for about 45 minutes, until lightly browned.
Cut into 9 or 12 bars and try not to dive in right there. It’s impossible. I typically serve this with some fresh cinnamon whipped cream on top. Enjoy!