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Taste like the Sunshine

With fresh strawberries and lemon juice as its filling, these bars have a refreshing burst of sweet, and tangy-ness with each bite.

Top that with a mix of almonds, oats and brown sugar for a streusel, and you are ready to welcome that sunsrise with a complete breakfast bar in your hands.

Of course, i am not saying that it should only be eaten for breakfast. U can have it for lunch too, or dinner.

Or after dinner, which is what i am having while i am typing this. Yums!

Also,the bottom dough is a press-in dough. None of that chilling and rolling, which is something u don’t wanna do in the morning.

Oh, but please do make and eat these on the day itself though, as they tend to go soggy over time, but apart from that, these bars deserve a thumb up.

Recipe adapted from : The America’s Test Kitchen Family Baking Book

2 1/2 Cups AP flour

2/3 Cups granulated sugar

1/2 tsp salt

2 1/4 sticks unsalted butter, cut into 18 pieces and softened

1/2 Cups old fashioned rolled oats

1/2 Cups pecans, toasted and chopped fine —> I used silvered almonds

1/4 Cup packed light brown sugar

3/4 Cup raspberry jam —-> I used strawberry jam

3/4 Cup fresh raspberries —> I used fresh strawberries

1 TBS fresh lemon juice

1. Adjust an oven rack to the middle position and heat the oven to 375 F. Line a 13 x 9 inch baking pan with a foil sling and grease the foil

2. Whisk the flour, granulated sugar and salt together in a large bowl. Beat in 16 tablespoons of the butter with an electric mixer at low speed until the mixture resembles wet sand, 1 to 1 1/2 minutes. Reserve the 1 1/4 cups of the mixture for the topping.

3. Sprinkle the remaining mixture into the prepared pan and press into an even layer with the bottom of a measuring cup. Bake the crust till fragrant and the edges begin to brown, 14 to 18 minutes

4. Mix the reserved flour mixture, oats, nuts and brown sugar together in a medium bowl. Add the remaining 2 tablespoons butter and pinch the mixture between your fingers into hazelnut sized clumps of streusel. In a small bowl, mash the jam, raspberries, and lemon juice together with a fork until just some of the berry pieces remain.

5. Spread the berry mixture evenly over the hot crust, and sprinkle with the streusel topping. Bake the bars until the filling is bubbling and the topping is a deep golden brown, 22-25 minutes, rotating the pan halfway through baking

6. Let the bars cool completely in the pan, set on a wire rack, about 2 hours. Remove the bars from the pan using the foil and cut into squares and serve.

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