Almond Strawberry Bars

These buttery and decadent Almond Strawberry Bars are full of aromatic and delicious ingredients, and the mix of strawberry and almond flavours makes them exceptionally flavourful.

About These Almond Strawberry Bars

• These delicious bars are buttery, flavourful, and easy to make with simple ingredients.
• These bars contain three layers: The buttery Base, The Strawberry Compote layer, and the Almond Sugar top layer.
• The Base: This layer contains Butter, All-Purpose Flour, Brown and Granulated Sugar, Almond Flour, Eggs, Vanilla and Almond Extract, and White Chocolate.
• The Strawberry Compote: This part of these Almond Strawberry Bars is used in the Strawberry Swirl Ice Cream to flavour the ice cream. However, you can use Strawberry Jam in this recipe.
• Almond Sugar top layer: These bars have a silvered almond and turbinado sugar topping, which adds more texture and almond flavour.

How To Make These Bars

The Strawberry Compote:

• Place the sugar in a pan to caramelize it. It will melt and turn an amber colour. Do not stir the sugar, as it will crystallize. 
• Add the strawberries and stir until they are sauce-like and soft. Let the mixture cool down.

Assembly:

• Preheat the oven to 350F, and line a 9X9 square pan with parchment paper and set aside.
• Mix the melted butter with two sugars in a large bowl until smooth and creamy.
• Add the eggs along with vanilla and almond extract and mix well.
• Whisk the all-purpose flour, almond flour, and salt in a separate bowl. Add them to the mixture and gently mix.
• Lastly, add the white chocolate chips and fold.
• Spread the mixture at the bottom of the pan evenly. Use a spatula or a flat-bottom measuring cup to smooth out the mixture.
• Spread an even layer of the strawberry spread on the base layer.
• Top the bars with a layer of silvered almonds, then sprinkle them with Turbinado sugar; repeat with a layer of silvered almonds and one more layer of Turbinado sugar, and top it off with one layer of almonds. So, we do three silvered almond layers and two Turbinado Sugar layers.
• Bake the batch in the oven for 30 to 35 minutes or until the top is golden brown. Let it cool for one hour, then place it in the fridge for one hour to firm up, and cut it into squares.

See more related recipes here:

Berry Crumble Bars,

Chocolate Pecan Bars,

Apple Crisp Caramel Bars

Storing: These Blondies can be stored in an airtight container in the fridge for one week or frozen for up to three months.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.

📖 Recipe