Bars, bars, bars, gimme bars. We eat constantly around here. Between Charlotte’s growth spurts and my fast metabolism, we are perpetually searching for snacks. Often on the grocery store “protein bar” train, we are ready to find time to make baked snacks at home for after school snacks, school lunches, as road trip food, & whenever the “gimme a bar” words are muttered.
Cheesecake Lunchbox Bars
Mix the following ingredients in a food processor (or a large bowl and use your hands) until it makes a fine crumble.
3/4 cup white flour
3/4 cup wheat flour
1/4 cup brown sugar
3/4 cup almonds
1 stick butter
Reserve a cupful for the topping later. Press the remainder into a square greased pan.
Next, put into food processor (or mixer) the following ingredients and blend until smooth.
16 oz. cream cheese
1/4 cup sugar
1 teaspoon vanilla
Spread over hot crust and bake another 15 minutes.
Remove from oven and spread jam over the cream cheese mixture. Sprinkle the reserved crust as a top layer.
If you plan to eat the batch within a couple of days, you may add a layer of fresh fruit (berries, sliced peaches) coated in flour between the jam layer and the top crust layer.
These bars can be frozen individually in foil and used in school lunches. I took them from the freezer the night before and they defrosted by lunch the next day. Alternatively, we ate them straight from the freezer as an (even better) frozen treat.
Recipe inspired by “Grammy’s Kitchen; The Russell Orchards Fruit Cookbook.”