Stuff and Nonsense: Lazy Blackberry Almond Bars


5.25.2017

Lazy Blackberry Almond Bars

I came home from work Monday night in the mood to bake something Right Then That Minute. Since I had a bag of sugar cookie mix and a punnet of fresh blackberries on hand, I decided to whip up a batch of my tried-and-true generally-husband-pleasing blackberry bars. These bars are based on Betty Crocker's "Raspberry Streusel Bars" recipe, but I've steadily tweaked it over the years until it has become what you see below.


You don't absolutely have to warm the preserves, but it spreads much more easily on the hot sugar cookie base if you do. Otherwise, I find bits of the base get pulled up and mixed into the preserves as I try to spread it around.


Lazy Blackberry Almond Bars

Yield: 25 bars

Ingredients

  • 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
  • ⅓ cup butter, softened
  • 2 Tbsp white whole wheat flour
  • 1 tsp almond extract
  • ¼ tsp ground cinnamon
  • ¼ tsp ground mace
  • 1 egg
  • ½ cup seedless black raspberry preserves, warmed until slightly runny
  • ¼ blackberries
  • ¼ flaked almonds

Instructions

  1. Preheat oven to 350°F. Line a 8-inch square baking pan with foil and brush with canola oil or spritz with cooking spray.
  2. In the bowl of your stand mixer, combine cookie mix, butter, flour, almond extract, cinnamon, mace, and egg until a soft dough forms. Press half of the dough into the bottom of pan and bake 15 minutes.
  3. Spread warm preserves over cookie base. Sprinkle with blackberries.
  4. Mash remaining dough and almonds together with a pastry blender until crumbs form. Scatter over preserves and berries.
  5. Bake 20-25 minutes or until bars are golden brown.
  6. Cool completely then cut into bars and store in a tightly sealed container until needed. Baked bars will slowly soften, so eat within a day or two of baking.

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