Blueberry Billionaire Bars
I like baking when the weather is cool. My Blueberry Billionaire bars are perfect for chilly days.
It’s early fall here in Indiana and I couldn’t be happier. I have never enjoyed the summer weather. I hate being hot. If I could get away with pulling an air conditioner on a wagon everywhere I went, I would do it!
I have never met someone like me in the regards of hating summer. Everyone I know loves the heat and plans parties outdoors in the 90 plus degree days. It’s just insane to me. Every year Dale and I attend a Fourth of July Festival that requires us to be outside for 9 to 10 hours in the direct heat.
As years progress, the grouchier I get about it. I always say, never again, but next year we will be in the heat of July with thousands of people and I will be mean as a snake.
I like fall, but I love winter. I love snow, wind, and ice. I love fireplaces and sweatshirts. Yes, winter makes me happy. My Blueberry Billionaire bars will make you happy too! Whether you make them in the heat of July or the middle of winter you will love these sweet, satisfying bar cookies.
Blueberry Billionaire Bars
A short bread base and a mildly sweet blueberry filling, topped by a satisfying and crunchy granola topping. These bars are spectacular.
Ingredients
- cooking spray
- 1/2 cup slivered toasted almonds
- 2 cups flour
- 3/4 cup confectioners' sugar
- 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks butter, cold, cut into pieces
- 1 large egg
- 1 1 large egg yolk
- 3/4 teaspoon vanilla
- 1 1/2 cups blueberry jam
Almond-Coconut Granola
- 2 tablespoons butter
- 2 tablespoons honey
- 1/4 cup packed light brown sugar
- 1 1/2 cups old-fashioned rolled oats
- 1/3 cup slivered almonds
- 1/4 cup sweetened shredded coconut
Instructions
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Line a 9X13 baking dish with foil, with overhang. Coat with cooking spray. Set aside for later.
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In a food processor, process almonds until finely ground. Add flour, sugar, baking powder, and salt; pulse a few times to combine. Add butter; process until mixture is coarse.
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In a small bowl, lightly beat egg, egg yolk, and vanilla. With processor running, add egg mixture; blend just until clumps form. Pat dough into the bottom of dish; refrigerate until the dough is firm and cold, about 30 minutes.
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Preheat oven to 350 degrees. Prick dough with a fork all over. Bake until edges are golden, about 25 minutes. Let cool on a rack.
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Cover crust with jam; top with the granola.
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Bake until jam is bubbling and granola topping is browned about 30 minutes.
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Let cool on a rack. Lift out, and cut into 2-inch squares.
Instructions for Granola
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Preheat oven to 325-degrees. Melt together butter and honey in a small saucepan over low heat. Add sugar; stir until sugar has dissolved, about 2 minutes. Remove from heat. Stir in 2 tablespoons water. Stir together oats, almonds, and coconut in a large bowl. Pour butter mixture over oat mixture; stir until combined.
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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. Store in airtight container at room temperature up to 2 weeks.