Inspired by the classic peanut butter and jelly sandwich, tonight’s dessert takes bars to the next level. A crunchy base is topped with blackberry jam and a white chocolate-almond streusel, then baked to golden brown perfection. Kids and grown-up kids will be equally obsessed with this treat.
6 tablespoons unsalted butter, divided
¼ cup roasted salted almonds
⅓ cup sugar
½ teaspoon vanilla extract
1 cup flour
2 ounces white chocolate chips
¾ cup blackberry jam
1 8″ square aluminum tin
No microwave? No problem! Melt the butter in a small pot over low heat, then transfer to a medium heatproof bowl.
To separate an egg, over a small bowl, crack the egg in half and allow the white to drain into the bowl, and the yolk to settle in one half of the shell. Carefully transfer the yolk back and forth between the two halves of the shell until all the whites have dripped off.
1. Prepare Ingredients
Preheat oven to 375ºF. Place butter in a medium heatproof bowl and microwave in 30-second intervals until completely melted (see Recipe Tip). Rub 1 teaspoon melted butter inside aluminum tin, reshaping if bent. Separate 1 egg, placing yolk in a small bowl and discarding white (see Recipe Tip). Roughly chop almonds.
2. Make Dough
Add sugar to bowl with remaining melted butter and whisk to fully combine. Add vanilla extract and egg yolk and whisk until mixture is shiny. Stir in flour and ¼ teaspoon salt to form a crumbly dough. Reserve ⅓ cup dough in a separate medium bowl for making streusel.
3. Bake Crust
Place prepared tin on a baking sheet and add remaining dough (not reserved ⅓ cup), firmly pressing to reach edges of tin in an even layer. Transfer baking sheet with tin to oven and bake until crust begins to brown on top, about 10 minutes.
4. Assemble Bars
While crust bakes, add white chocolate chips and chopped almonds to bowl with reserved ⅓ cup dough, combine, and, using your fingers, break up streusel into large crumbs and set aside. After the crust has finished baking, remove from oven and spoon over blackberry jam, spreading in an even layer.
5. Finish Bars
Scatter streusel in an even layer over jam. Return bars to oven and bake until golden brown, about 20 minutes more. This is a great time to clean up!
6. Plate Almond and Blackberry Jam Bars
Allow almond and blackberry jam bars to cool completely before cutting into squares. Enjoy with a scoop of ice cream or straight from the tin! Refrigerate any leftovers in an airtight container for up to 3 days.