Categories: Snack Bars
Ingredients
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 1/4 cups almond butter
- 1 tsp almond extract
- 2 cups powdered sugar, divided use
- 3 cups graham cracker crumbs
- 1 cup white chocolate chips
- 2 tsps vegetable shortening
- 2/3 cups seedless raspberry preserves, stirred to loosen
Directions
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Lightly spray a 9×9×2 inch pan with nonstick cooking spray; set aside.
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In a large bowl, beat the butter, almond butter, and almond extract with an electric mixer set on medium high speed until blended and creamy.
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Turn mixer speed to low; gradually beat in 1 cup of the powdered sugar. Using a wooden spoon, mix in graham cracker crumbs and remaining 1 cup powdered sugar. Reserve 1 cup of the mixture. Using a large square of wax paper, press the remaining mixture firmly and evenly into prepared pan.
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Spread bars with raspberry jam. Sprinkle with reserved crumb mixture, using fingertips to gently press into jam layer.
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In a small saucepan, melt the white chocolate chips and shortening over the lowest possible heat, stirring constantly until smooth. Drizzle mixture over bars. Chill at least 1 hour or until chocolate is firm; cut into 24 bars. Store in covered containers between layers of wax paper.