Nick had to go out of town for a few days for work this week, so of course Lil Sis and I had to bake something! We even branched out this time. We tend to gravitate to cupcakes, but this time we tackled something new. A bar! And our experiment was a MAJOR SUCCESS! These bars are awesome, if I do say so myself. I hope you try them! They’re slightly buttery with a shortbread crust and the toppings work together in perfect harmony. YUM. I hope you try them! These would be great with a cup of coffee or your favorite tea.
Raspberry Crumble Bars
recipe adapted from Ina Garten
2 sticks earth balance, softened to room temp
3/4 cup evaporated cane juice
1 tsp pure vanilla extract
2 1/3 cups all-purpose gluten free flour (we used Domata)
1/2 tsp kosher salt
10 ounces raspberry jam (we used Cascadian Farm)
1/3 cup unsweetened coconut
1/3 cup vegan chocolate chunks (we used Enjoy Life)
1/4 sliced almonds
Preheat oven to 350. Lightly grease a 9-inch baking pan and set aside. Beat earth balance and evaporated cane juice until just combined. With the mixer on low, add the vanilla. In a medium sized bowl whisk together the flour and salt. Slowly add the flour mixture to butter mixture until it almost comes together in a ball. Press 2/3 of the dough into the prepared baking pan. Spread with the jam leaving a 1/4-inch border. Mix the coconut and chocolate chunks into the remaining 1/3 dough with your hands. Break the dough into small bits and distribute evenly on top of the jam. Sprinkle almonds on top. Bake for 35-40 minutes or until lightly browned. Cool completely and cut into bars.