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

1. Lightly spray a 9×9×2 inch pan with nonstick cooking spray; set aside.

2. 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.

3. 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.

4. Spread bars with raspberry jam. Sprinkle with reserved crumb mixture, using fingertips to gently press into jam layer.

5. 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.

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