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Brennan’s Blueberry Bonanza Bars

Adapted By Brennan's 27 Sep 2018

Serving Size:Makes approx 18 bars

Ingredients

vegetable-oil cooking spray

1/2 cup silvered almonds, toasted

2 cups all-purpose flour

3/4 cup confectioners’ sugar

1 1/2 teaspoons baking powder

1/2 teaspoon coarse salt

3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into pieces

1 large egg

1 large egg yolk

3/4 teaspoon pure vanilla extract

1 1/2 cups Brennan’s Blueberry Spread

2-3 cups Brennan’s Vanilla, Almond & Pecan Granola

Adapted From: MarthaStewart.com

Description
This yummy dessert is perfect for picnics or potlucks!

Preparation
Line a 9-by-13-inch baking dish with foil, allowing a 2-inch overhang. Coat with cooking spray. Set aside.Process almonds in a food processor until finely ground. Add flour, sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.

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.

Preheat oven to 350 degrees. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.

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.