Cherry Almond Bars
- Crisco® Original No-Stick Cooking Spray
- 1 1/2 cups Pillsbury BEST® All Purpose Flour
- 1/4 cup firmly packed brown sugar
- 1/8 teaspoon salt
- 6 tablespoons Crisco® Canola Oil with Omega-3 DHA
- OR 6 tablespoons Crisco® Light Tasting Olive Oil
- 2 teaspoons water
- 1/2 teaspoon almond extract
- 3/4 cup Smucker's® Sugar Free Cherry Preserves
- OR Smucker's® Cherry Preserves
- 1/2 cup chopped almonds
- 1/4 cup brown sugar
- 2 tablespoons Crisco® Canola Oil with Omega-3 DHA
- OR 2 tablespoons Crisco® Light Tasting Olive Oil
HEAT oven to 350°F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
BAKE 15 minutes.
SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.
For Strawberry Almond Bars, use Sugar Free Seedless Strawberry Jam or Low Sugar Strawberry Preserves instead of cherry.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 bar), Calories 170 (Calories from Fat 70), Total Fat 8g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 20mg, Total Carbohydrate 23g (Dietary Fiber 1g, Sugars 14g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 4%.
*Percent Daily Values are based on a 2,000 calorie diet.
Cherry Almond Bars
When I first read this recipe, it sounded so good I wanted to make it NOW. I didn't have any cherry preserves on hand, but had apricot. I also had slivered almonds, and left them that way (not further chopped). Everyone who tasted 'em thought they were great!
The crust is not too sweet, taste & texture much like a shortbread--very nice.
The picture showed a thicker layer of preserves than I had. I think next time I'll use a full cup of preserves, and warm it slightly before adding to the crust. It might just be the cold weather here, but it didn't spread as quickly & easily as I'd hoped.
Looking forward to making cherry version.
January 4, 2013