This chunky bar cookie recipe presents a perfect opportunity for improvisation, as you can use whatever flavors of jam and granola you have on hand.
Recipe information
Yield
Makes 2 dozen
Ingredients
ALMOND-COCONUT GRANOLA
Preparation
Step 1
Line a 9 by 13-inch baking pan with foil, allowing a 2-inch overhang. Coat with cooking spray.
Step 2
Process almonds in a food processor until finely ground. Add flour, confectioners’ sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.
Step 3
Lightly beat egg, egg yolk, and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.
Step 4
Preheat oven to 350°F. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.
Step 5
Spread jam over crust; top with granola. Bake until jam is bubbling and granola topping is browned, about 30 minutes. Let cool on wire rack. Lift out, and cut into 2-inch squares. Bars can be stored in airtight containers at room temperature up to 1 day or frozen up to 1 week.
ALMOND-COCONUT GRANOLA
Step 6
Preheat oven to 325°F. Melt butter with honey in a small saucepan over low heat. Add brown sugar; stir until dissolved, about 2 minutes. Remove from heat, and stir in the water. Stir together oats, almonds, and coconut in a large bowl. Pour butter mixture over oat mixture; stir until combined. Evenly spread out granola on a large rimmed baking sheet. Bake, stirring frequently, until golden brown, 25 to 30 minutes. Let cool completely on sheet on a wire rack. Granola can be stored in an airtight container at room temperature up to 2 weeks.
