RASPBERRY JAM BARS
Sweet, tart and gooey, these raspberry jam bars are a happy marriage of blondies and jam.
Provided by Jennifer Segal
Categories Desserts
Yield 16 bars
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and adjust the oven rack to the middle position. Line an 8-inch square baking dish with heavy-duty aluminum foil so that it overlaps the sides and spray with nonstick cooking spray.
- In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, and baking powder. Blend until the mixture has a fine, sand-like texture. Set aside.
- In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar on medium speed until light and creamy, a few minutes. Add the egg and beat until well combined. Add the flour mixture to the butter mixture and beat on low speed until just combined. The dough will be sticky. Place ⅔ of the dough on the bottom of the prepared baking dish, using an offset spatula to spread it into an even layer. (If you don't have an offset spatula, lightly wet your fingers and press the dough into an even layer.) Spread the jam over the surface of the dough, leaving ¼-inch space between the jam and the sides of the baking dish so the bars won't stick to the foil. Pinch off 1-inch clumps of the remaining dough and scatter evenly over top of the jam. The dough won't cover the entire surface; that's okay. Bake for about 35 minutes, until the topping is golden brown.
- Let the jam bars cool in the baking dish on a rack for about 15 minutes. Using the foil overhang, lift the bars out of the pan and onto the countertop. Pull the foil away from the sides to prevent sticking, and then let sit until completely cool, a few hours. Cut into 16 bars. Cover the bars with foil and store at room temperature for up to two days.
- Freezer-Friendly Instructions: These can be frozen for up to 2 months. Let the cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the bars from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 bar, Calories 192, Fat 10 g, Carbohydrate 24 g, Protein 2 g, SaturatedFat 5 g, Sugar 15 g, Fiber 1 g, Sodium 53 mg, Cholesterol 27 mg
PEANUT BUTTER AND JELLY BARS
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
- Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
RASPBERRY JAM BARS
My Grandmother Addie made these bars for family picnics and enjoyed watching her grandchildren try to resist them. But all it took was just one bite...then one bar didn't seem to satisfy. They disappeared in a flash.-Mary Nickerson, Ellington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened., Press into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned. , Spread jam over crust. Combine topping ingredients; spoon over jam. Bake 25 minutes longer or until light golden brown. Cut into squares while warm.
Nutrition Facts : Calories 388 calories, Fat 20g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 230mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
RHUBARB JAM BARS
Provided by Valerie Bertinelli
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the rhubarb jam: Toss the rhubarb with the cornstarch in a medium saucepan. Stir in the sugar and water and bring to a simmer over medium-high heat. Reduce the heat and simmer, stirring often, until the rhubarb has broken down and the mixture is very thick, about 20 minutes. Cool completely.
- For the crust: Place a large rimmed baking sheet in the oven and preheat to 375 degrees F. Line an 8-by-8-inch metal baking pan with foil; butter the foil.
- Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough comes together in a ball.
- Measure out 2/3 cup of the dough and place in a small bowl. Transfer the remaining dough to the prepared baking pan and push evenly into the bottom of the pan. Refrigerate until firm, about 10 minutes.
- Meanwhile, add the oats, allspice and cinnamon to the dough in the bowl and mix well to combine. Refrigerate until firm, about 10 minutes.
- Spoon the rhubarb jam onto the chilled crust and spread evenly with an offset spatula. Crumble the oat topping over the jam. Place the baking pan on the preheated baking sheet and bake until the crust and topping are golden brown, 40 to 45 minutes. Transfer to a rack to cool completely. Carefully remove from the pan and cut into bars.
OATMEAL AND JAM BARS
Make and share this Oatmeal and Jam Bars recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 350.
- Grease a 9x13 baking pan.
- In a large mixing bowl, cream margarine and sugar.
- Add remaining ingredients except for jam and mix well.
- Pat three-fourths of dough into bottom of pan.
- Spread jam evenly over top of dough.
- Crumble remaining dough over jam.
- Bake 30 minutes. Cool in pan, then cut onto 2 inch squares.
STRAWBERRY OATMEAL BARS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
- Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.
JAM BARS
These are so good. Fast and easy too. They are very versatile, any jam will work but our personal favorite is raspberry.
Provided by startnover
Categories Bar Cookie
Time 55m
Yield 1 pan
Number Of Ingredients 7
Steps:
- Place dry ingredients in a bowl.
- Stir in oats and sugar.
- Cut in margarine until crumbly.
- Pat 2/3 of crumbs in a 11 by 17 inch pan.
- Spread with jam and top with remaining crumbs.
- Bake at 375° for about 45 minutes (or until light brown around edges).
- Cool and cut into bars.
Nutrition Facts : Calories 4031.6, Fat 145.9, SaturatedFat 25.4, Sodium 2651, Carbohydrate 647.4, Fiber 20.5, Sugar 357.3, Protein 41.5
EASIEST EVER RASPBERRY JAM BARS
My Raspberry Jam Bars are ridiculously easy to make, and faster than most recipes because it uses melted butter rather than creaming it or rubbing it into the flour. These bars have an oatmeal biscuit base and crumbly oatmeal topping with raspberry jam sandwiched in the middle. Use whatever jam you want!
Provided by Nagi | RecipeTin Eats
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 180C/350 (fan forced). (Note 1)
- Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
- Mix together butter, flour, oats, sugar, baking powder and salt until you can no longer see white bits of flour. Add egg and mix.
- Place 2 1/2 cups of the mixture in the tin and press into base. Spread with jam (Note 2), then use your hands to crumble the remaining mixture over the top (Note 3).
- Bake for 30 - 35 minutes or until the top is deep golden. Remove and allow to cool in the tin before lifting out of the tin using the baking paper.
- Cut into squares. Serve at room temperature. Store in airtight container.
Nutrition Facts : ServingSize 54 g, Calories 216 kcal, Carbohydrate 35.8 g, Protein 3 g, Fat 7.2 g, SaturatedFat 4.2 g, Cholesterol 27 mg, Sodium 52 mg, Fiber 1.1 g, Sugar 15.8 g
HEALTHY BREAKFAST BARS WITH JAM
Use Sunbutter to make these nut-free. You can cut these into smaller bars if desired. If you want them a little softer, serve them at room temperature rather than chilled.
Provided by Amy Palanjian
Categories Breakfast
Time 39m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and line an 8x8-inch baking sheet with parchment paper, leaving a few inches overhang on two sides so you can easily lift the bars out when they're cooled.
- Place the oats into the bowl of a food processor or blender and blitz to grind into a coarse flour.
- Place the honey and peanut butter into a medium bowl and warm in the microwave for about 15 seconds.
- Add the oats and the remaining ingredients except the jam to the bowl with the peanut butter and honey and stir together. Use clean hands to bring the dough together as needed to form a thick, cookie dough like texture. It will hold together when pressed between your fingers.
- Set aside 3/4 cup of the batter.
- Place the remaining batter into the bottom of the prepared baking pan and press down evenly to cover.
- Spread the jam on top.
- Crumble the remaining dough over the jam and press down slightly.
- Bake for 22-24 minutes, remove from oven, and let cool completely in the pan. (You can speed this up by sticking the pan into the fridge.
- Lift the bars out using the parchment paper and slice into bars.
Nutrition Facts : ServingSize 1 bar, Calories 133 kcal, Sugar 11 g, Sodium 37 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 25 g, Fiber 2 g, Protein 4 g, Cholesterol 1 mg, UnsaturatedFat 3 g
ONE-BOWL OATMEAL JAM BARS RECIPE
Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- Grease a 13 x 9 x 2-inch pan with cooking spray or softened butter and line with parchment.
- To make the crust and topping, combine the flour, oats, salt, and sugar in a large bowl and whisk until incorporated.
- Cube the cold butter and using your fingers, rub the butter into the flour mixture until the butter is crumbly and pea-sized. Alternatively, you can use a pastry blender or two butter knives.
- Add the yolk and vanilla and, using a fork, stir them into the crumbly mixture. Switch to your fingers if you feel comfortable, and continue mixing the dough until the yolk and vanilla are fully incorporated and the dough holds together when you squeeze a bit between your fingers.
- Remove 2 2/3 cups of dough and place in a medium bowl in the refrigerator. Press the remaining dough firmly and uniformly into the prepared pan.
- Evenly spread the jam over the bottom crust.
- Sprinkle the refrigerated dough over the jam, rolling it into little balls between your fingers for the ultimate crumble topping, if you so desire.
- Bake the bars for about 45 minutes, rotating the pan at the halfway mark, until the oat crumb topping is lightly browned.
- Let cool to room temperature before slicing and serving. Recipe Tips:
Nutrition Facts : Calories 385 kcal, Carbohydrate 59 g, Cholesterol 50 mg, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, Sodium 226 mg, Sugar 33 g, Fat 16 g, ServingSize 16 bars (16 servings), UnsaturatedFat 0 g
JAM BARS
Steps:
- 1. HEAT oven to 350°. Coat 13 x 9-inch baking pan with no-stick cooking spray.
- 2. BEAT butter, sugar and brown sugar in large bowl with mixer on medium-high speed until light and fluffy.
- 3. ADD flour, oats and salt. Mix on low speed until blended.
- 4. MEASURE 2 1/2 cups dough; set aside. Press remaining dough into prepared pan to form a crust. Bake 15 minutes.
- 5. REMOVE pan from oven. Stir fruit spread; spoon over crust. Spread evenly. Finely crumble reserved dough over fruit spread layer.
- 6. BAKE 30 to 35 minutes until topping is lightly browned. Cool completely in pan on wire rack.
JAM BARS
Use any jam you like in these almond-oat bar cookies. They easily go gluten-free when made with certified gluten-free oats and baking powder.
Provided by Elisabeth Prueitt
Categories Dessert Cookies Jam or Jelly Oat Almond Bake Kid-Friendly snack Small Plates
Yield Makes 12 bars (one 9 by 13-inch/23 by 33cm pan)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F/180°C. Line a 9 by 13-inch/23 by 33cm baking pan with parchment paper. Combine the butter or coconut oil, almond butter, and brown rice syrup or maple syrup in a large bowl and, using a wooden spoon, mix well.
- Add the rolled oats, almond flour, oat flour, sugar, baking powder, salt, vanilla and almond extracts, and cinnamon to the butter mixture and stir until a soft dough forms. Divide the dough into thirds. Press two-thirds of the dough into the bottom of the prepared pan and reserve the remaining one-third for the topping.
- Stir together the jam, lemon juice, and salt and then spread the mixture evenly over the bottom crust.
- Crumble the remaining one-third dough over the jam filling.
- Bake the jam bars until golden brown around the edges, about 35 minutes. Let the pastry cool completely in the pan on a wire rack before cutting into bars.
- The jam bars will keep, well wrapped, at room temperature for up to 4 days.
- Variation:
- Jam Bars with Chopped Nuts: If you're after textural contrast, chopped nuts added to the top layer give these jam bars extra crunch. After separating the dough, set aside the slightly larger portion to be used for the bottom. Add 1/2 cup/40g sliced almonds or 1/2 cup/50g chopped walnuts to the other third, which will be used for the crumble on top.
JAM FILLED OATMEAL BARS
Buttery brown sugar Oatmeal Bars with a fruity jam filling.
Provided by Allison - Celebrating Sweets
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Line an 8x8 pan with foil or parchment paper (leaving overhang on two sides for easy removal). Spray with nonstick spray.
- In a medium bowl, combine, flour, oats, salt and baking soda.
- In a large bowl, whisk butter, brown sugar and vanilla until well combined (this will take at least one full minute). Add dry ingredients and stir with a rubber spatula or wooden spoon until combined.
- Pull out about 3/4 cup (a little less than half) of the cookie dough and set that portion aside (it will be the topping). Dump the remaining dough into the prepared pan and press it down into a flat even layer. Bake for 10 minutes.
- Remove from the oven and carefully spread the jam on top of the cookie base. Take the reserved cookie dough and crumble it over the top of the jam layer. Return to the oven and bake for 14-16 more minutes, until the topping is light golden brown. Place the pan on a wire rack to cool. These bars are soft when they are warm (they likely won't hold together). To firm them up they can be stored at cool temp or refrigerated.
Nutrition Facts : Calories 242 kcal, Carbohydrate 36 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 128 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
RASPBERRY ALMOND JAM BARS
This is a childhood recipe from my aunt, a wonderful desert for showers can be cut into large squares of little squares
Provided by Pumpkie
Categories Bar Cookie
Time 45m
Yield 12 bars or more
Number Of Ingredients 8
Steps:
- Combine flour, baking powder, sugar, shortening and butter mix on low speed add beaten eggs and extract can mix with mixer on low or by hand will form a dough divide dough in half and spread half on bottom of ungreased pan 11 x 7 pan pressing dough down with your knuckles spread layer of jam.
- Then crumble remaining half of dough into little balls and sprinkle over the entire layer of jam bake at 350° for 25-30 minutes until top layer of dough is lightly browned.
- You can use any type of jam you prefer.
Nutrition Facts : Calories 391.5, Fat 17.4, SaturatedFat 7.3, Cholesterol 55.6, Sodium 103.5, Carbohydrate 54.5, Fiber 1.1, Sugar 26.6, Protein 4.4
CHUNKY CHOCOLATE-JAM BARS
Chocolate and raspberries make a natural pair, especially when baked together into these delightful little bars.
Provided by My Food and Family
Categories Grains
Time 50m
Yield 32 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix flour, sugar and baking powder in large bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and nuts; mix well.
- Press half the crumb mixture onto bottom of 13x9-inch pan sprayed with cooking spray; sprinkle with chocolate. Top with jam and remaining crumb mixture.
- Bake 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BLACKBERRY JAM BARS
Make and share this Blackberry Jam Bars recipe from Food.com.
Provided by Theresa Thunderbird
Categories Bar Cookie
Time 50m
Yield 24 bars
Number Of Ingredients 7
Steps:
- Cream butter, gradually add sugar, beating well.
- Combine flour, soda and salt, add to creamed mixture, mixing well.
- Stir in oats.
- Press half of mixture into a lightly greased 8-inch square an.
- Top mixture with jam, spreading to within a 1/4 inch of edge.
- Press remaining crumb mixture on top.
- Bake at 400° for 30 minutes.
- Cool, cut into bars.
SEASON'S EASY JAM BARS
Make and share this Season's Easy Jam Bars recipe from Food.com.
Provided by Hill Family
Categories Dessert
Time 30m
Yield 24-32 bars
Number Of Ingredients 7
Steps:
- Grease 13x9 inch pan.
- Mix butter or margarine, sugar, vanilla, egg in medium bowl with hand mixer. Don't over mix.
- Stir in flour and baking powder until dough forms.
- Pat evenly into pan.
- Spread jam or jelly on top of dough.
- Bake for 20 to 25 minutes at 350 degrees Fahrenheit.
- Top with powder sugar glaze.
Nutrition Facts : Calories 142.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 24.1, Sodium 54.8, Carbohydrate 20.5, Fiber 0.4, Sugar 10.5, Protein 1.4
APRICOT ALMOND CAKE
This vegan cake tastes like marzipan and looks impressive. But since you use canned fruit, it comes together quickly.
Provided by Jenna Helwig
Time 1h40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. (If you don't have a springform pan, spray a 9-inch cake pan with cooking spray and line the bottom with a circle of parchment paper.)
- Whisk all-purpose flour, almond flour, sugar, baking powder, and salt in a large bowl. Add milk and vinegar; stir to combine. Add oil and almond extract; stir until very well combined, about 60 strokes. Transfer to prepared pan. Note: The gluten in the flour gives this eggless cake structure. Be sure to stir the batter for the full 60 strokes to activate it.
- Arrange apricot halves, cut side up, on top of cake batter. Bake for 30 minutes. During final 2 minutes of baking time, whisk apricot preserves and 1 teaspoon hot water in a small bowl. Remove cake from oven. Brush cake (not apricot halves) with apricot preserve mixture.
- Return cake to oven and bake until light golden and a wooden pick in the center comes out clean, 10 to 15 minutes. Transfer pan to a wire rack and let cake cool for 10 minutes. Remove sides of pan and let cake cool completely on wire rack, about 30 minutes
JAM BARS
Try one of our healthy holiday cookie recipes at Woman's Day. Our collection includes traditional and modern cookie recipes with complete list of ingredients, pictures & instructions.
Categories holiday recipes baking recipes dessert recipes Cookies bar cookies Bars jam bars jam cookies Cherry apricot raspberry Marmalade strawberry
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- Grease a 13 x 9-inch baking pan.
- Put flour, sugar, orange peel and salt in food processor. Pulse to mix. With processor running, add butter through feed tube, a few pieces at a time, until mixture is crumbly.
- Beat eggs and vanilla with a fork until blended. With processor running, add eggs in a steady stream. Process until mixture forms a dough. Turn out onto a lightly floured surface and shape into a disc. Cut in half.
- Using a rolling pin, roll out half the dough between 2 sheets of waxed paper to a 13 x 9-inch rectangle. Invert dough over prepared pan and peel off paper. Using a small paring knife, trim dough to cover bottom of pan evenly. Patch any tears by pressing dough with floured fingertips. Refrigerate until ready to bake. Add trimmings to remaining dough.
- Roll out remaining dough between 2 sheets of waxed paper to a strip at least 13 inches long and at least 5 inches wide. Slide dough onto a baking sheet and freeze 30 minutes or until dough is very cold.
- Heat oven to 350°F.
- Just before assembling, remove pan with bottom crust from refrigerator and spread it with a thin layer of jam. Remove pastry from freezer; lift off top sheet of waxed paper. Working quickly since dough softens, cut dough into 1/2-inch-wide strips. Peel strips off waxed paper, one at a time, and carefully arrange 5 strips lengthwise over jam, spacing them about 1 1/2 inches apart. Trim edges to fit. Lay remaining strips about 1 inch apart to form a diamond pattern. Cut ends to fit pan.
- Bake 30 minutes or until edges are golden. Cool on a wire rack. Place confectioners' sugar in a small strainer and shake to dust surface. Cut in bars.Be creative when you cut the bars so that each one shows off a strip or two of pretty "lattice."
Nutrition Facts : Calories 205 calories
RASPBERRY JAM BARS
These raspberry jam bars are a light summer dessert or snack.
Provided by Annemarie Rossi
Categories Dessert
Time 40m
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees and grease a 9 x 13 inch pan.
- For the base, mix together the dry ingredients and add the wet ingredients. Press the mixture evenly into the pan.
- Spread the jam evenly across the base layer.
- Combine the topping ingredients and spread evenly on top of the jam.
- Bake for 30 minutes or until the topping begins to turn brown.
- Cool completely on a wire rack. Cut into 15 bars and store in an airtight container for up to 4 days. Alternately, these bars may be frozen until ready to serve.
Nutrition Facts : Calories 265 kcal, ServingSize 1 serving
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