Stewart and Jasper Orchards

Boysenberry Almond Bars

Ingredients:
  • ½ cup butter, cubed
  • 1 ¼ cup Stewart & Jasper White Chocolate Almond Bark, chopped
  • 2 eggs
  • ½ cup sugar
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 cup Stewart & Jasper Boysenberry Preserves
  • ¼ cup Stewart & Jasper Sliced Almonds

Directions:
In a small saucepan, melt butter. Remove from heat and add 1 cup S&J White Chocolate Almond Bark (do not stir). In a small bowl, beat eggs until foams; gradually add in sugar. Stir in almond bark mixture and almond extract. Combine flour and salt; gradually add to egg mixture until combined.

Spread half of the batter into a greased 9-in. square baking pan. Bake at 325˚ for 15-20 minutes or until golden brown.

In a small saucepan, melt jam over low heat; spread over warm crust. Stir in remaining almond bark into the remaining batter; drop by teaspoonfuls over the jam layer. Sprinkle with almonds.

Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.