Paleo Crumb Bars Recipe (with Video)

1. Line an 8x8" baking dish with parchment paper. Make sure the paper comes up the sides enough to help lift the bars out after they've baked.
2. Add the palm shortening to a microwave-safe medium mixing bowl and melt in the microwave (should take about 60-90 seconds). Let cool slightly. Whisk in the maple syrup and vanilla until you have a blended mixture.
3. In a large mixing bowl, mix the almond flour and salt.
4. Stir the wet ingredients into the dry ingredients until the mixture resembles wet sand and clumps easily if you squeeze it with your hand.
5. Remove 1/3 cup of the mixture and set aside.
6. Pour the mixture (not the 1/3 cup) into the lined baking dish and use your hand to press it down into an even layer.
7. Chill both the dish and the reserved 1/3 cup mixture in the fridge for 30 minutes.
8. Meanwhile, heat the oven to 350°.
9. Bake the shortbread crust in the oven for 15 minutes. The crust will look maybe a shade darker but otherwise won't take on too much color. Remove the dish from the oven but leave the oven on.
10. Carefully spread the jam evenly over the crust (no need to wait for the crust to cool so be careful, the dish will be hot). Depending on how thick the jam is, you might need a bit more to cover any gaps.
11. Remove the reserved 1/3 cup crust mixture from the fridge and use your hands to crumble it evenly over the jam.
12. Return the dish to the oven and bake for another 25-30 minutes, or until the crumbs on top become lightly golden.
13. Remove from the oven and place on a cooling rack. Let cool completely.
14. Use the parchment paper to lift the bars out of the pan onto a cutting board.
15. You can cut 2 down and 2 across to create 9 large bars.
16. You can then cut those bars in half to create either 2 smaller rectangles or 2 triangles for 18 pieces total.
17. Or instead you can cut 3 down and 3 across to create 16 smaller bars.