Blueberry Bonanza Bars

This chunky bar cookie recipe presents a perfect opportunity for improvisation, as you can use whatever flavours of jam and granola you have on hand.

Blueberry Bars:
½ cup slivered almonds, toasted
2 cups all-purpose flour, unbleached
¾ cup confectioners’ sugar
1½ tsp. baking powder
½ tsp. coarse sea salt
¾ cup (1½ sticks) unsalted butter, cold, cut into pieces
1 large egg
1 large egg yolk
¾ tsp. pure vanilla extract
1½ cups blueberry jam
vegetable oil cooking spray

Almond-Coconut Granola:
4 Tbsp. unsalted butter
¼ cup pure honey
½ cup light brown sugar, packed
2 Tbsp. water
3 cups old-fashioned rolled oats
⅔ cup slivered almonds
½ cup sweetened shredded coconut

For the Blueberry Bars:
Line a 9x13" baking pan with foil, allowing a 2" overhang. Coat with cooking spray.

Process almonds in a food processor until finely ground. Add flour, confectioners’ sugar, baking powder and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.

Lightly beat egg, egg yolk and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.

Spread jam over crust; top with granola.

Bake until jam is bubbling and granola topping is browned, about 30 minutes. Let cool on wire rack. Lift out, and cut into 2" squares. Bars can be stored in airtight containers at room temperature up to 1 day or frozen up to 1 week.

For the Almond-Coconut Granola:
Preheat an oven to 325°F (165°C/140°C fan, Gas Mark 3).

Melt butter with honey in a small saucepan over low heat. Add brown sugar; stir until dissolved, about 2 minutes. Remove from heat, and stir in the water. Stir together oats, almonds, and coconut in a large bowl. Pour butter mixture over oat mixture; stir until combined. Evenly spread out granola on a large rimmed baking sheet. Makes about 5 cups.

Bake, stirring frequently, until golden brown, 25-30 minutes. Let cool completely on sheet on a wire rack. Granola can be stored in an airtight container at room temperature up to 2 weeks.

Makes 2 dozen.