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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 15 |
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Volunteer 8 TV, Chef Walter Ingredients:
3/4 cup shortening |
3/4 cup sugar |
1/4 teaspoon salt |
1/4 teaspoon almond extract |
2 eggs, separated |
1 1/2 cups flour |
1 cup seedless raspberry preserves |
1 cup granola cereal |
Directions:
1. Beat together shortening, 1/4 cup of sugar, and salt until light and fluffy.
2. Add almond extract and 2 egg yolks.
3. Slowly mix in flour until fully combined.
4. Spread this mixture over the bottom of a 9x13 pan, coated with cooking spray.
5. Bake at 350° for 15 minutes.
6. Spread preserves over crust immediately after removing it from the oven.
7. Sprinkle with granola.
8. Beat the egg whites until they are foamy.
9. Add remaining 1/2 cup of sugar until, beating until stiff peaks form.
10. Spread egg white mixture on top of granola.
11. Bake at 350° for additional 25 minutes.
12. Cool completely and cut into bars.
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