By Jennifer Burns. Recipe sponsored by Jamba Juice.
Shortbread:
- 5 tablespoons unsalted butter, melted
- 1 cup whole wheat flour
- 1/4 cup agave syrup
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
Fruit Bar filling:
- 1/2 cup dried cranberries
- 1/4 cup blueberries
- 1/4 cup raspberries
- 1/2 cup water
- 1/4 cup agave syrup
Preheat Oven 350 degrees:
Grease an 11 x 7 baking dish. Combine all the shortbread ingredients in a bowl. Press down on the bottom of the prepared dish. Bake for about 20-25 minutes or until edges are slightly golden.
In a small saucepan, mix all the fruit bar filling ingredients. Bring to a boil. Remove from heat, let cool. Spread over the shortbread crust. Let the fruit bar filling completely set before cutting. (Note: cool in the refrigerator, if needed.)
