Hands-On Time
20 Mins
Total Time
2 Hours 20 Mins
Yield
Makes 1 1/2 to 2 dozen bars
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

How to Make It

Step 1

Preheat oven to 350°. Combine first 3 ingredients in a medium bowl. Cut in butter with a pastry blender until crumbly. Reserve 1 cup flour mixture.

Step 2

Lightly grease an 11- x 7-inch or 9-inch square pan. Press remaining flour mixture onto bottom of prepared pan.

Step 3

Bake at 350° for 25 to 30 minutes or until lightly browned.

Step 4

Spread peach preserves over crust in pan. Dollop raspberry preserves by 1/2 teaspoonfuls over peach preserves. Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds.

Step 5

Bake at 350° for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars. Garnish, if desired.

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