Raspberry Crumble Bars

Today I indulged in a delish treat!  Ina Garten's Raspberry Crumble Bars.   They were sweet without being over the top - perfect for a midday or breakfast treat rather than an after dinner dessert.  Raspberry jam is one of my top three fav preserves, but I think these could also be tasty with a variety of preserves (ie blueberry, mixed berry, cherry).  The time on cooking could be reduced - the almonds on top were a biiit on the toasty side, but toasting nuts is a great way to amp up the flavor.  I think my favorite part of this treat was the granola/dough topping.  We (meaning me and my momma) used plain (fruitless) granola.  It was awesome mixed with the leftover dough (butter, sugar, sweet treaty tastiness)!!

The best part was taking these out of the oven and watching the raspberry preserves bubble over the sides of the granola/almond topping.  Smelled like raspberry almond heaven... think about it.

Raspberry Crumble Bars (Makes 9-12 Bars)

Ingredients:

1/2 lb (2 sticks), room temp butter

3/4 c sugar

1 tsp vanilla extract

2 1/3 c flour

1/2 tsp salt

10-12 ounces raspberry jam

2/3 c granola (w/o fruit)

1/4 c sliced almonds

confectioners' sugar - sprinkling

Instructions:

Preheat Oven: 350 

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined.  With the mixer on low, add the vanilla.

Shift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixinng until it almost comes together in a ball.  Turn the dough out on a board.  Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking 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 with your hands.  Break the dough into small bits, and distribute it on top of the jam, covering most of the surface.  Sprinkle the almonds on top.  Bake the bars for 45 minutes, until lightly browned.  

Cool completely and cut into 9 or 12 bars.  Sprinkle lightly with confectioners' sugar.  

(Recipe courtesy of Ina Garten: Barefoot Contessa Foolproof @ http://barefootcontessa.com/recipes.aspx?RecipeID=877&S=0)