I made up this recipe in no time flat, inspired by something I saw at a Starbucks. I know, I’m admitting I was in a Starbucks. I had a gift card and went to go buy a soy chai. They had this nice looking blueberry bar that looked tasty, other than the fact it was probably way too sweet, full of dairy, and overpriced.
Anyway, I wanted to make cookies tonight but not the same old thing. And I was feeling lazy. So this is also a really easy recipe.
I started with a basic shortbread–1 stick earth balance, 1 cup sugar, 2 cups flour. I whisked that up (butter and sugar first) until it was like coarse sand. I reserved about a cup of this mixture and pressed down the rest in a buttered baking dish (9×13).
I had some mixed berries in the freezer and the end of a bag of raspberries (you can use whatever berries you want). I think I used about 2 cups total. I added a few tablespoons of sugar (not much) and cooked on the stove until it was bubbly. I whisked it to break up the berries and spread evenly on the pressed down dough.
I chopped up about 1-2 cups of pecans and walnuts (again, you can use whatever nuts you want) and mixed with the remaining dough. I sprinkled this over the top and baked at 350 for about 30-40 minutes (until the bottom gets a bit browned).
They ended up super tasty and chewy. It’s hard to believe that the chewy, solid bottom is made of exaclty the same thing as the crumbly top!