Fourth of July celebrations are occurring this year! Hurray! And keeping with tradition, I am searching for red, white, and blue foods to make. With a dessert, it is easy to showcase this color scheme. And since I always plan the dessert first, I’ve got that part of the menu figured out and taste tested and it is ready to post!

Strawberries and raspberries make colorful red desserts, but I am partial to cherries for Independence Day events. We’ll be enjoying fresh cherries this weekend, but this particular dessert uses cherry preserves. The oatmeal dough serves two purposes: the base layer and the crumb topping layer. The cherry preserves are sandwiched in the middle of them. Almonds and cherries are a classic taste combination and this dessert gets a double hit of almond flavor from both sliced almonds and almond extract. With this dessert, a sweet ending to the festivities is guaranteed!

Cherry Almond Bars

Cherry Almond Bars (adapted from bhg.com) Total Time Required: 55 minutes, Prep Time: 20 minutes, Bake Time 35 minutes, Makes: 24 servings

Ingredients:

• 1 cup butter, softened
• 2 cups packed brown sugar
• 2 teaspoons baking powder
• 1 egg
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 2 cups regular rolled oats
• 1/2 cup sliced almonds
• 1 cup (12 ounces) cherry preserves

Directions:

Preheat the oven to 350º F. Coat a 13x9x2-inch baking pan with cooking spray and set the pan aside.

In the large bowl of an electric mixer, beat the butter at medium speed for 30 seconds.

Cream the butter first.

Add the brown sugar and baking powder. Beat until they are combined, scraping the sides of the bowl occasionally.

Beat in the brown sugar and baking powder.

Beat in the egg and almond extract until they are well combined.

Add in the egg & extract.

Beat in the flour.

Add in the flour.

Stir in the oats and almonds.

The oats and almonds are added last.

Remove 1/2 cup of the dough and set it aside. Press the remaining dough evenly into the bottom of the prepared baking pan.

Press the dough into the prepared pan, reserving 1/2 cup for the topping.

Spread the base layer with the preserves.

Cover the dough layer with the cherry preserves.

Crumble the reserved dough evenly over the preserve layer.

Add the reserved dough as a crumb layer.

Ready for the oven!

Bake the bars in the preheated oven for about 35 minutes or until they are lightly browned. Cool them completely in the pan on a wire rack. Cut into the bars when they are completely cooled.

Cool the bars on a wire rack and allow to cool completely.

Store the bars covered, in a single layer in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Absolutely delicious!

Bring on the fireworks!  ~Linda

Cherry Almond Bars (adapted from bhg.com) Total Time Required: 55 minutes, Prep Time: 20 minutes, Bake Time 35 minutes, Makes: 24 servings

Ingredients:

• 1 cup butter, softened
• 2 cups packed brown sugar
• 2 teaspoons baking powder
• 1 egg
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 2 cups regular rolled oats
• 1/2 cup sliced almonds
• 1 cup (12 ounces) cherry preserves

Directions:

Preheat the oven to 350º F. Coat a 13x9x2-inch baking pan with cooking spray and set the pan aside.

In the large bowl of an electric mixer, beat the butter at medium speed for 30 seconds. Add the brown sugar and baking powder. Beat until they are combined, scraping the sides of the bowl occasionally. Beat in the egg and almond extract until they are well combined. Beat in the flour. Stir in the oats and almonds.

Remove 1/2 cup of the dough and set it aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread the base layer with the preserves. Crumble the reserved dough evenly over the preserves layer.

Bake the bars in the preheated oven for about 35 minutes or until they are lightly browned. Cool them completely in the pan on a wire rack. Cut into bars when it is completely cooled.

Store the bars covered, in a single layer in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.