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Blueberry Billionaire Bars

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. 

Course Cookies
Cuisine American
Keyword Blue Berry Billionaire Bars
Servings 18 bars
Author Doug Bakes Staff

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

  1.  Line a 9X13 baking dish with foil, with overhang. Coat with cooking spray. Set aside for later.


  2.  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.


  3.  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.


  4. 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.


  5.  Cover crust with jam; top with the granola.


  6. Bake until jam is bubbling and granola topping is browned about 30 minutes.


  7. Let cool on a rack. Lift out, and cut into 2-inch squares.

Instructions for Granola

  1.  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.


  2. 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.