Not only are these blueberry almond shortbread bars pretty, the shortbread is buttery and chewy while the dried wild blueberries are sweet and compliment the blueberry almonds.
Preheat oven to 350 degrees. Place a piece of parchment paper in a 9x13 pan. I left the parchment paper hanging over to use as a lip to pull the bars out after they're chilled.
In a large mixing bowl, add the almond paste. Mix until smooth.
Add in the butter and granulated sugar and mix on medium until light and fluffy.
Add in the flour and mix until incorporated.
Stir in the dried blueberries and chopped blueberry almonds.
Place in the preheated oven for 27 minutes until the edges are golden brown.
Place the bars in the fridge to chill for 1 hour.
Remove bars from the fridge and cut into 12 squares.
Melt the 1 square of vanilla almond bark in a freezer bag for 2 30 second intervals. Be sure to smash the almond bark before letting it go a second 30 seconds. This will help it from burning.
Cut a very small hole in the corner of one bag. Drizzle the vanilla coating over each square. Let dry for 15 minutes. Serve.
Notes
To store any leftover blueberry almond shortbread bars, store in an air tight container at room temperature for up to 3 days.