Preheat oven to 350 degrees Fahrenheit.

Grease or spray an eight-inch square baking pan and line it with Gefen Parchment Paper, leaving a two-inch overhang (see Note 2).

Combine flour, oats, brown sugar, oil, 1/4 cup of the Gefen Almond Butter, egg, and salt in the food processor. Pulse until it forms a crumbly dough. Do not overprocess.

Divide the dough into two halves. Firmly and evenly press one half of the dough into the parchment-lined baking pan (see Note 3).

Spread the fruit preserves evenly over the dough, add the two remaining tablespoons of almond butter and swirl it on top of the preserves.

Crumble the remaining half of the dough on top and sprinkle the chopped almonds.

Bake for 30 minutes.

Let it cool completely, then lift the parchment to take the bar out of the pan and place it on a flat surface. Make sure it’s completely cooled before cutting it into two-inch squares.