Once bars are cooled, drizzle with glaze (optional), loosen the edges with a knife and slice into 9 even bars (amount as original recipe is written // adjust if altering batch size). Serve with a spatula. The first bar can be a bit tricky to get out, so be gentle.
*To speed softening time, cut butter into 1/4 inch slices.
*I haven’t tested this recipe with anything other than vegan butter, but you could try coconut oil (as I'm sure people will ask). In that case, I recommend using refined coconut oil at a “spoonable” texture rather than liquid. However, I can’t guarantee the outcome using this ingredient.
*I have not tested this recipe with gluten-free flours. But if you try it, let me know how it goes!
*Crust adapted from Ina Garten.
*Recipe inspired by my friend Arleigh. Loosely adapted from Everything Nothing Wonderful.
*Prep time includes chilling and cooling.
*Nutrition information is a rough estimate calculated with almonds and glaze.