Blueberry Bonanza Bars

• 1/2 cup slivered almonds, toasted (see page 192)
• 2 cups all-purpose flour
• 3/4 cup confectioners sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into pieces
• 1 large egg plus 1 large egg yolk
• 3/4 teaspoon pure vanilla extract
• 1 1/2 cups blueberry jam
• Almond-Coconut Granola (recipe follows)
• Vegetable oil cooking spray
• 4 tablespoons unsalted butter
• 1/4 cup honey
• 1/2 cup packed light brown sugar
• 2 tablespoons water
• 3 cups old-fashioned rolled oats
• 2/3 cup slivered almonds
• 1/2 cup sweetened shredded coconut
• (makes about 5 cups)

1. Line a 9 by 13-inch baking pan with foil, allowing a 2-inch overhang.
2. Coat with cooking spray.
3. Process almonds in a food processor until finely ground.
4. Add flour, confectioners sugar, baking powder, and salt; pulse to combine.
5. Add butter; process until mixture resembles coarse meal.
6. Lightly beat egg, egg yolk, and vanilla in a small bowl.
7. With processor running, add egg mixture; process just until clumps form.
8. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.
9. Preheat oven to 350F.
10. Prick dough all over with a fork.
11. Bake until edges are golden, about 25 minutes.
12. Let cool on a wire rack.
13. Spread jam over crust; top with granola.
14. Bake until jam is bubbling and granola topping is browned, about 30 minutes.
15. Let cool on wire rack.
16. Lift out, and cut into 2-inch squares.
17. Bars can be stored in airtight containers at room temperature up to 1 day or frozen up to 1 week.
18. Preheat oven to 325F.
19. Melt butter with honey in a small saucepan over low heat.
20. Add brown sugar; stir until dissolved, about 2 minutes.
21. Remove from heat, and stir in the water.
22. Stir together oats, almonds, and coconut in a large bowl.
23. Pour butter mixture over oat mixture; stir until combined.
24. Evenly spread out granola on a large rimmed baking sheet.
25. Bake, stirring frequently, until golden brown, 25 to 30 minutes.
26. Let cool completely on sheet on a wire rack.
27. Granola can be stored in an airtight container at room temperature up to 2 weeks.

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Taken from www.epicurious.com/recipes/food/views/blueberry-bonanza-bars-389359 (may not work)