Recipe Template: Fruit and Nut Bars

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Don't be tempted to use a jelly instead of a thick-ish fruit jam/preserved here as it will melt out and not really hold its own.

1. Preheat the oven to 350°F. Grease the sides of an 8-inch square baking pan. 

2. Make the crust: In a food processor, combine:
  choose a FLOUR 1 cup all-purpose flour 1/2 cup all-purpose flour + 1/2 cup whole wheat flour 3/4 cup all-purpose flour + 1/4 cup oat flour
1/3 cup granulated sugar
choose a SPICE (optional) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground white pepper 1/4 teaspoon ground cardamom  

Add 1 stick (4 ounces) cold unsalted butter, cut into bits and pulse until evenly combined. 

3. Press the mixture into the baking pan and bake for 35 minutes or until golden. Remove from the oven to add the topping, but leave the oven on. 

4. Meanwhile, make the topping: In a bowl, with an electric mixer, beat until light and fluffy:
2 large eggs, lightly beaten
choose a SUGAR 1/2 cup packed light brown sugar 1/2 cup coconut sugar 1/2 cup granulated maple sugar 1/2 cup granulated white sugar   

Then beat in:
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
choose an EXTRACT 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 

Stir in:
choose the FRUIT 1 cup jellied cranberry sauce 1 cup unsweetened applesauce 1/2 cup berry jam + 1/2 cup applesauce 1/2 cup apricot preserves + 1/2 cup prune lekvar
choose the NUTS 1/2 cup slivered almonds 1/2 chopped pecans 1/2 cup chopped cashews 1/2 cup chopped roasted pistachios 

5. Pour the topping over the cooked shortbread bottom and return to the oven for 40 to 45 minutes, until set and evenly browned on top. 

6. Let cool completely in the pan on a rack before cutting into 12 bars.