Friday, June 26, 2015

Boysenberry Almond Bars

makes: 24

1 cup all-purpose flour
¾ cup quick-cooking oats
½ cup granulated sugar
½ cup butter or margarine, room temperature
½ teaspoon almond extract
½ cup boysenberry preserves
⅓ cup sliced almonds

Heat oven to 350F; line an 8- or 9-inch square baking pan with foil and lightly grease foil. Mix flour, oats, and sugar in a large bowl. Add butter and cut in with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in extract until blended. Reserve about 1 cup oat mixture. Press remainder oven bottom of pan, adding more mixture if needed to cover. Spread preserves over top to about ½ inch from edges. Mix almonds with reserved oat mixture. Sprinkle evenly over preserves, then press down gently. (Some preserves will show through.) Bake 25-30 minutes or until edges are golden. Cool in pan on rack. Lift foil by ends to cutting board. Cut in bars.