Blackberry Shortbread Bars by @sliceofjess

Can you think of something better for a mid afternoon snack?! Packed with our Sweet Potato Flour, these Blackberry Shortbread Bars will be sure to hit the spot!

Ingredients:

Sweet Potato Shortbread Crust:

• 1⁄2 c. Salted Butter, melted
• 1 tsp. Vanilla Extract
• 1⁄4 c. Granulated Sugar
• 1⁄8 tsp. Salt
• 1⁄2 c. All-Purpose Flour
• 1⁄2 c. Glean Sweet Potato Flour

• Handful of blackberries (more or less depending on taste)
• 1 tsp. Lemon Juice
• 2 tbsp. Granulated Sugar
• 1 tsp. Ground Cinnamon
• 1⁄8 tsp. Ground Nutmeg
• 2 tbsp. All-Purpose Flour

• 1⁄2 c. Old-Fashioned Oats
• 1⁄4 c. All-Purpose Flour
• 1⁄3 c. Light Brown Sugar, packed
• 1⁄4 tsp. Ground Cinnamon
• 1⁄4 cup Salted Butter, cold and cubed
• 1/4 c. white chocolate chips
• Simple Salted Caramel Sauce, for drizzling

Instructions

1. Preheat the oven to 300F.
2. Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang so you can easily pull everything out after it bakes. Set aside.
3. To make the crust: Whisk the melted butter, sugar, vanilla and salt together in a mixing bowl. Add the flours and stir until crumbly and combined.
4. Press evenly into prepared baking pan and bake for 15 minutes.
5. While the crust bakes, make the apple filling. Peel & core three apples. Using the Ninja Kitchen Food Processor, utilize the slicing blade to thinly slice your apples.
6. In a large bowl, mix the blackberries, lemon juice, sugar, cinnamon, nutmeg and flour together so the apples are evenly coated.
7. After the filling is prepped, you'll need to make the oatmeal streusel. Combine oats, brown sugar, cinnamon, white chocolate chips, and flour together in a large bowl.
8. Cut the chilled butter into small cubes and mix into oatmeal blend.
9. Remove the shortbread crust from the oven and crank it up to 350F.
10. Evenly layer crust with apples and then sprinkle with oatmeal streusel.
11. Bake for 30 - 35 minutes, or until the streusel is golden.
12. After everything is done baking, remove from oven and allow to cool for at least 20 minutes before cutting into smaller servings. I suggest cutting them into 12 squares.
13. Once cut, drizzle them with warm salted caramel sauce and serve on its own or with ice cream. Store leftovers in the refrigerator for up to 3 days.