Chewy Cherry Almond Bars

Ingredients

• 1 cup (240 ml) butter, softened
• 2 cups (480 ml) packed brown sugar
• 2 teaspoons (10 ml) baking powder
• 1 egg
• 1 teaspoon (5 ml) almond extract
• 2 cups (480 ml) all-purpose flour
• 2 cups (480 ml) regular rolled oats
• 1/2 cup (120 ml) sliced almonds
• 1 cup (240 ml) sour cherry preserves

Method

1. Preheat the oven to 350 degrees F (175°C). Line a 13x9x2-inch (33x23x5 cm) baking pan with foil, extending the foil over the edges of the pan. Grease the foil and set the pan aside.
2. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking powder and beat until combined, scraping the side of the bowl occasionally. Beat in the egg and almond extract until combined.
3. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and the almonds.
4. Remove 1/2 cup (120 ml) of the dough and set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread with the preserves, then crumble the reserved dough evenly over the preserves layer.
5. Bake in the preheated oven about 35 minutes, or until lightly browned. Cool completely in the pan on a wire rack. Using the edges of the foil, lift the uncut cookies out of the pan. Cut into bars or squares.
6. To store, place the bars in a single layer in an airtight container and cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.