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Makes: 9 to 12 bars
Prep: 15 minutes
Bake: 45 minutes
Recipe courtesy of Ina Garten. Reprinted from Barefoot Contessa Foolproof.
Ina's Tip: I love raspberries and shortbread together. The great thing about this recipe is that it uses one shortbread dough two ways: Pat some into the bottom of the pan for the crust, and the rest (with some granola added) becomes the crumble topping.
Originally published in the March 2014 issue of Family Circle magazine.Get the recipe