This is an awesome bar crust and is great for pecan or walnut bars, lemon bars, and any layered freezer bar. I used the vanilla granola butter for the lemon bars pictured below, but I have also made this recipe with the chocolate granola butter flavor and it worked well.

One of the coolest things about this crust is that it’s so quick and easy!

• 6 TB butter, melted and cooled
• 1/2 tsp vanilla
• 1/2 cup + 2 TB vanilla granola butter, room temperature
• 1 egg, room temperature
• 4 TB maple syrup, room temperature
• 1/4 cup arrowroot powder
• 2/3 cup almond flour
• 1/4 tsp baking soda
• Nice pinch of sea salt
• A bit of butter for greasing then baking dish

Preheat oven to 350.

Combine the melted and cooled butter, vanilla, granola butter, egg and maple syrup together in a bowl using a whisk or large mixing spoon. Using your whisk or spoon, beat it together for a few seconds. Add the arrowroot, almond flour, baking soda and salt to the granola butter mixture and stir to combine.

Grease your baking dish of choice with a bit of butter. You can use small molds (ramekins, silicone molds, silpat molds), or an 8×8 baking pan, or an 8” cast iron skillet.

Press the dough into the greased molds or pan or skillet. Use an offset spatula or the back of a knife/spoon to smooth the dough so the top is even.

Bake the small molds for 15 minutes/the large pan or skillet for 25 minutes, or until the center springs back when you touch it.

Enjoy!

For the pictured recipe, I made lemon bars!! I made a lemon curd to top the baked and still warm crusts. I allowed it to sit at room temperature for 30 minutes and then popped it in the refrigerator to chill for a couple hours. They were delicious!! I used a James Peterson recipe for the lemon curd.