Oat and Almond Tropical Fruit Bars

This bar cookie gets a hit of tropical flavor with coconut and tropical fruit jam.

Almond flour and oats pair perfectly to give the crust great texture.

Prep time: 25 minutes

Cook time:  40 to 45 minutes

6 tablespoons butter, at room temperature

1/3 cup sugar

1/4 cup powdered sugar

1 1/2 teaspoons coconut or lemon extract

1 egg

1 cup quick oats  

1 3/4 cups scooped and lightly packed Blue Diamond Almonds Finely Sifted

     Almond Flour

1/2 cup sweetened flaked coconut

1/2 teaspoon baking soda                            

1/2 teaspoon salt

1 cup tropical jam or preserves

1/4 cup chopped Blue Diamond Honey Roasted Almonds (optional)

Preheat oven to 350°F and grease an 8-inch square baking pan. Place an 8-inch wide long strip of parchment paper in the bottom and up the sides of pan (this will make it easy to remove the cookies from pan). Place butter in a large bowl and stir with a wooden spoon to make creamy. Stir in, sugars, extract and egg. Place oats, in a small food processor and process until flour-like in consistency. Add to butter mixture with almond flour, coconut, baking soda and salt, stirring to make a soft dough. Press about 2/3 of the mixture firmly into the bottom of the baking dish. Spread jam mixture over the top and drop small pieces of the remaining dough over the top; sprinkle with almonds, if desired. Bake for 40 to 45 minutes or until the dough is set, tenting with foil if the top browns too quickly. Let cool completely before cutting into 9 bars.