Original recipe from the queen, Ina Garten
Time: 1 hour (including baking)
Feeds: 3-4 people (makes 9-12 bars)
Ingredients:
- 2 sticks unsalted butter, at room temperature
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 1/3 cups flour
- 1/2 tsp kosher salt
- 10-12 oz good quality jam, see notes
- 2/3 cup granola without dried fruit, see notes
Directions: Preheat the oven to 350 degrees.
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides. Spread with the jam, leaving a ¼-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Bake the bars for 35-45 minutes, until lightly browned.
Cool completely and cut into 9 or 12 bars.
Notes: When making this recipe, I like to use Bonne Maman jams for the middle layer. It’s always so great and it really makes a big difference to splurge and use a nice jam for a better end product. I’ve also baked this with some jam that I made and it’s equally as delicious!
The original recipe called for granola and sliced almonds separately but I really like to just use a granola that has the almonds already in it. My favorite is the Sweet Home Farm French Vanilla with Almonds granola that comes in the blue container that looks like a milk carton. It’s a great granola in general so the leftovers will definitely get used but it makes this recipe even easier!