Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper (adjust number/size of pan if altering batch size)
If serving with glaze (optional), prepare at this time by adding powdered sugar to a mixing bowl and adding 1 Tbsp (amount as original recipe is written // adjust if altering batch size) almond milk to start. Whisk until a thick but pourable glaze is achieved. If too thick, add more almond milk. If too thin, add more powdered sugar. Set aside.
Remove squares from oven and let cool slightly - about 45 minutes. Once cooled, gently lift bars from pan and top with glaze (optional). Slice into 9 even squares (amount as original recipe is written // adjust if altering batch size).
*Crust and concept adapted from my Peanut Butter and Jelly Snack Bars. Crumble adapted from my Strawberry Rhubarb Crumble Bars.
*Nutrition information is a rough estimate calculated without glaze.
*If you have any questions regarding substitutions or troubleshooting, check out our Recipe FAQ!