Blueberry Vanilla Almond Bars Recipes

VANILLA ALMOND BLUEBERRY BARS

Steps:

• Preheat the oven to 375°F and grease an 8-inch square pan.
• In a large bowl, beat the egg white, butter, brown sugar, and almond extract with a spoon until creamy.
• Beat in the flour, baking powder and baking soda.
• Stir in the granola.
• Press about 2/3 of the dough into the bottom of the prepared pan.
• In a medium bowl, mix the blueberries and sugar; spoon over dough to within ½ inch of the edges.
• Crumble the remaining 1/3 of dough on top of the fruit.
• Bake at 375°F for 25-30 minutes or until golden brown and set. (High altitude - bake for 30-35 minutes.)
• Cool completely, about 30 minutes, then cut into 16 bars.

BLUEBERRY VANILLA ALMOND BARS

Steps:

• Preheat the oven to 300 degrees F. Line an 8 x 8 baking pan with parchment paper.
• In a large bowl mix together the honey, vanilla bean paste, ground almonds, salt, and almond butter together until well combined.
• Add in the almonds, blueberries, and oats. Mix until everything is well coated in the honey mixture.
• Pour everything into the baking pan and press down firmly. I recommend lightly greasing your hands so you can press as tightly as possible. This is essential for the bars to keep their shape.
• Bake for 25 minutes, then leave to cool in the baking pan until it reaches room temperature.
• Chill in the refrigerator for a few hours. Remove, then cut into bars.

CHEWY ALMOND BARS WITH BLUBERRIES

Steps:

• Line a bread pan (8 x 4 inches) with parchment paper over hanging on the sides. (It makes easy to pull out baked bars from the pan) Not needed if using foiled baking pan. Just spray with a butter spray. Just like shown in the pictures.
• Preheat your oven to 300°F (149°C). Pulse lightly 3/4 cup of the almonds into chunks.
• Add almond halves, almond chunks, oats, salt and blueberries in a large mixing bowl and mix well. Next add peanut butter, vanilla and honey. Mix to combine.
• Transfer this mix into the baking pan. Press it all firmly. You may use greased back of a spoon/spatula to press the mix down evenly.
• Bake these for about 20-24 minutes. Or until they appear golden-brown on top. Mine were done in 22 minutes. The bars may appear sticky. Don't be tempted to continue to bake these. They will firm up further in the refrigerator.
• Take them out of oven and let cool on a wire rack for some time and place in the refrigerator for an hour or so. It will help them to firm up.
• Remove them from pan using overhangs. Cut into desired shapes with a sharp knife.

BLUEBERRY-ALMOND BARS

Steps:

• Preheat oven to 325 degrees. Grease 9x9x2-inch baking pan; set aside. In small saucepan, melt butter over low heat. Remove from heat. Add 1 cup of the white baking pieces (do not stir). Set aside.
• In medium bowl, combine eggs and sugar. Add butter mixture to egg mixture; stir just until combined. Stir in almond extract.
• Stir together flour and salt. Add flour mixture to egg mixture; stir just until combined. Spread half of the batter in prepared pan. Bake for 15 to 20 minutes or until edges are lightly browned. Remove from oven.
• Meanwhile, in small saucepan, cook and stir blueberry jam over low heat until melted. Spread melted jam evenly over baked layer. Stir remaining white baking chips into remaining butter. Drop batter in small mounds on top of jam layer. Sprinkle with almonds.
• Bake about 35 minutes or until toothpick inserted near center comes out clean and top is lightly browned. Cool in pan on wire rack. Cut into bars.