APRICOT JAM BARS
Delicious, simple jam bars are made with a bit of almond flour for a nutty flavour and rustic texture.
Provided by DREVILFROG
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch baking dish with parchment paper.
- Beat butter and caster sugar together in a bowl until smooth; beat in egg, almond extract, and vanilla extract.
- Whisk flour, almond flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until a smooth dough forms.
- Press 1/2 of the dough into the prepared baking dish. Spread apricot jam evenly over the dough. Drop remaining dough in small spoonfuls evenly over the jam.
- Bake in the preheated oven until golden, about 25 minutes. Allow to cool before cutting into squares and serving.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 46.8 g, Cholesterol 43 mg, Fat 13 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 6.3 g, Sodium 253.7 mg, Sugar 27.7 g
STRAWBERRY JAM MARZIPAN BARS
Love the delicate almond flavor with the strawberries. Very rich and sweet; cut them small.
Provided by dthomas
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 1/4 cups flour, 1/2 cup butter, and 1/3 cup brown sugar together in a bowl; press mixture into a 9-inch square pan.
- Bake in the preheated oven until browned, about 15 minutes.
- Spread strawberry jam to within 1/2 inch of edges of baked crust. Mix 3/4 cup flour, 1/2 cup brown sugar, 1/4 cup butter, 1/2 teaspoon almond extract, and salt in a bowl until crumbly. Sprinkle mixture over jam layer.
- Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely.
- Whisk confectioners' sugar, milk, and 1 teaspoon almond extract together in a bowl until smooth; drizzle over cooled bars.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 37.1 g, Cholesterol 23 mg, Fat 8.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 5.5 g, Sodium 74.3 mg, Sugar 24.3 g
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
CONTEST-WINNING STRAWBERRY JAM BARS
I bake for a group of seniors every week, and this is one of the goodies they request most. I always keep the ingredients on hand for last-minute baking emergencies. Give these bars your own twist by replacing the strawberry jam with the fruit jam of your choice. -Karen Mead Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and brown sugar until smooth. Add egg; mix well. Gradually add dry cake mix and cornflakes. Set aside 1-1/2 cups for topping. Press remaining dough into a greased 13x9-in. baking pan., Carefully spread jam over crust. Sprinkle with reserved dough; gently press down. Bake at 350° for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 192 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 0 fiber), Protein 1g protein.
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.
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.
PEANUT BUTTER AND JAM (PBJ) OATMEAL PROTEIN BARS
I was created this bar because I was looking for something really yummy yet healthy to eat before I go running early in the morning. I needed something with a bit less sugar and carbs and a bit more protein than usual. This bar is also high in fiber, lignans, and omega 3 fats. I used thick rolled oats, not quick oats because they digest slower (lower GI) and ultimately keep your blood sugar nice and steady and hunger at bay. I also use a reduced sugar jam, you could also try a sugar free jam. I really love PBJ so I used a PBJ bar recipe and totally mixed it up and made it healthy and higher in protein. Not too sweet and so filling! Enjoy!
Provided by TaterBug
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 13x 9 x 2-inch pan.
- Combine flour or low carb baking mix, oats, salt and baking soda. Beat oil together with sugars and beat till fluffy.
- Add egg substitute or 2 eggs, peanut butter, milk and vanilla. Beat well.
- Add dry ingredients to beaten mixture, beating until smooth.
- Spread mixture in pan. Dot with jam or jelly and swirl.
- Bake at 350°F for 25 to 30 minutes. Watch closely!
- Let cool. Cut into bars.
Nutrition Facts : Calories 215.1, Fat 11.4, SaturatedFat 1.9, Cholesterol 0.2, Sodium 177, Carbohydrate 23.5, Fiber 2.9, Sugar 10.4, Protein 6.8
GRATED SHORTBREAD BARS WITH ROSE JAM
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you can't find rose petal jam, substitute any jam you like.
Provided by Michelle Polzine
Categories Christmas Christmas Eve Dessert Cookies Bake Butter Jam or Jelly Lemon Cardamom Egg Winter Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Hanukkah
Yield Makes 40 small bar cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the flour, baking powder, and cardamom. In another bowl, combine the sugar and lemon zest, rubbing the zest into the sugar to perfume it.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter on high speed until fluffy. Add the lemon sugar and salt and continue beating until light and fluffy. Reduce the speed to low and add the egg yolks one at a time, mixing after each addition, then add the dry ingredients and mix until fully combined.
- Turn the dough out and divide into 2 equal pieces. Wrap each piece in plastic wrap and place in the freezer for at least 30 minutes. (The dough can be frozen for up to a month.)
- Preheat the oven to 350°F (175°C). Line a quarter sheet pan with parchment.
- Using the large holes on a box grater, grate one piece of the dough onto the prepared pan and spread lightly into an even layer (don't press it down into the pan). With an offset spatula, spread the jam evenly over the grated dough. Grate the remaining block of dough, then scatter the grated dough evenly over the jam layer; don't press down.
- Transfer to the oven and bake until the top is golden brown, 35 to 40 minutes. Let cool completely, then cut into 40 little bars. The cookies will keep in an airtight container for up to a week; baked cookies can also be frozen for up to a month.
PEANUT BUTTER AND JAM OATMEAL BARS
This quick cookie uses a yellow cake mix and oatmeal as its base. It comes together very fast and is fiber rich. You can use whatever jam or preserves you like. This recipe came from Southern Living Magazine.
Provided by mary winecoff
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Line bottom and sides of a 13 x 9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
- Stir together cake mix and oats in large bowl.
- Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened.
- Press half of oat mixture evenly onto bottom of pan.
- Stir together peanut butter and preserves in a medium bowl.
- Gently spread peanut butter mixture evenly over oat mixture in pan.
- Sprinkle peanuts and remaining half of oat mixture evenly over peanut butter mixture.
- Bake at 375F for 30 minutes or until top is golden brown.
- Let cool in pan on a wire rack 1 hour or until completely cool.
- Lift baked bars from pan, using foil sides as handles.
- Place on cutting board and cut into 24 bars.
STRAWBERRY JAM BARS
There's a golden crust nicely seasoned with nutmeg, allspice and honey on these sweet bars. The recipe was given to me by an aunt.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 bars.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugar. Beat in egg and honey. Combine the flour, baking powder, allspice and nutmeg; gradually add to creamed mixture. , Divide the dough in half; spread half into a lightly greased 9-in. square baking pan. Spread with jam. Drop remaining dough by teaspoonfuls over jam. Sprinkle with walnuts. , Bake at 350° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 188 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 68mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g 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.
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
ALMOND AND STRAWBERRY JAM BARS
Steps:
- Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on 2 sides for gripping and removing the bars after baking.
- Beat the butter, sugar, egg and egg yolk in a medium bowl with a hand mixer until light and fluffy, about 2 minutes.
- Add the baking powder, salt and almond extract and mix on low. Slowly incorporate the flour just until the batter comes together. Press two-thirds of the batter onto the bottom of the pan, reserving the remaining batter.
- Stir together the jam and amaretto in a small bowl. Spread the fruit mixture over the batter, leaving a 1/2-inch border. Mix the slivered almonds into the reserved batter and crumble it on top. It will not cover all the jam, but it will spread during cooking.
- Bake the bars until the jam is bubbly and the topping turns golden brown, about 35 minutes. Cool the bars in the pan on a rack. Use the parchment to lift the whole thing from the pan and cut it into 12 squares.
STRAWBERRY JAM BARS
I got this recipe from my friend Donna. This recipe is easy and everyone seems to like it. You can substitute any flavor jam or preserves for the strawberry called for in the recipe. Feel free to experiment with your favorite.
Provided by MsKittyKat
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 6
Steps:
- In a mixing bowl, cream butter and brown sugar until smooth.
- Add egg and mix well.
- Gradually add dry cake mix and corn flakes.
- Reserve 1 1/2 cups of dough for topping.
- Press remaining dough in a greased 13 x 9 baking pan.
- Carefully spread jam over crust.
- Sprinkle with reserved dough and gently press down.
- Bake at 350° for 30 minutes or until golden brown.
- Cool completely on a wire rack.
- Cut into bars.
Nutrition Facts : Calories 210.5, Fat 4.5, SaturatedFat 0.8, Cholesterol 7.8, Sodium 187.9, Carbohydrate 41.4, Fiber 0.5, Sugar 29.8, Protein 1.4
APRICOT JAM COCONUT BARS
In memory of my beloved mother-in-law, Lisa. These bars freeze well and are one of Oma's many recipes that became favourites of ours.
Provided by Emjay99
Categories Bar Cookie
Time 45m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cream together butter and sugar.
- Beat in the egg and vanilla extract.
- Sift in the flour and baking powder.
- Stir in the coconut.
- Pat 3/4 of the dough onto the bottom and up the sides of a sprayed 9 x 11 shiny pan.
- Spread with jam - the amount is up to you whether you wish to use less than a cup or more.
- Sprinkle (or grate) the remaining dough over top.
- Bake for 35 minutes - until golden brown - depending on your oven.
- Remove from oven - use a pizza cutter to cut into squares, bars or diamonds and place on a wire rack to cool completely.
Nutrition Facts : Calories 192, Fat 9.5, SaturatedFat 6.8, Cholesterol 24.1, Sodium 66.4, Carbohydrate 26.2, Fiber 1.2, Sugar 13.7, Protein 1.9
WHOLE-WHEAT BARS WITH RASPBERRY JAM
These soft bars filled with raspberry jam are more virtuous than many coffee-break treats. Applesauce gives the cookies a cakelike texture; whole-wheat flour and wheat bran add wholesome notes. Lemon zest balances the sweetness of the berry jam.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Whisk together flours, bran, salt, and baking soda in a medium bowl; set aside. Put brown sugar and zest in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Beat in butter until fluffy. Beat in egg until pale and smooth. Reduce speed to low. Mix in the flour mixture in 3 batches, alternating with the applesauce. Divide dough in half; wrap in plastic. Refrigerate until firm, about 2 hours.
- Preheat oven to 375 degrees. Roll out 1 piece of dough between 2 lightly floured sheets of parchment to a 9 1/2-by-11 1/2-inch rectangle, about 1/8 inch thick. If dough becomes too soft, refrigerate until firm. Remove top piece of parchment. Trim dough 1/2 inch on all sides. Transfer rectangle on parchment to a baking sheet.
- Cut rectangle in half lengthwise. Spread 1/4 cup jam down half of each length, leaving a 1/2-inch border. Fold dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining chilled dough and jam.
- Cut crosswise into 1 1/2-inch-wide bars, but do not separate until after baking. Bake until golden brown, about 20 minutes. Let cool on sheet on a wire rack. Bars can be stored in an airtight container at room temperature for up to 3 days.
BLUEBERRY JAM BARS
Not only do these blueberry jam bars make a delectable dessert (especially with a scoop of vanilla bean ice cream), but they make a satisfying breakfast as well. The star of this recipe is the no-fuss quick jam method, which yields beautiful homemade jam in minutes! Adding lemon cuts through the sweetness of the berries and adds a remarkable zing to the jam. Plus, the cinnamon-brown sugar crumble topping lends a warmth that makes these bars the ultimate comfort treat.
Provided by Vallery Lomas
Categories main-dish
Time 2h
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
- For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
- Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
- Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
- Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
- Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.
CHUNKY CHOCOLATE JAM BARS
This recipe is from Kraft Foods and sounds as though it would be great for the holidays. The recipe calls for raspberry jam but I think that strawberry would be equally good and festive.
Provided by PaulaG
Categories Bar Cookie
Time 45m
Yield 32 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Line a 13x9 inch pan with aluminum foil; spray the foil with nonstick cooking spray.
- Mix flour, brown sugar and baking powder in a large bowl.
- With a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.
- Add the oats, coconut and pecans, mix well.
- Press half of the crumb mixture firmly onto bottom of pan.
- Sprinkle with chopped chocolate.
- Spoon jam over top; sprinkle with remaining crumb mixture.
- Bake in preheated oven for 25 to 30 minutes or until lightly browned.
- Lift from the pan using foil; cool completely on wire rack.
- Cut into bars and enjoy.
Nutrition Facts : Calories 185.8, Fat 9.5, SaturatedFat 5.3, Cholesterol 15.2, Sodium 59.7, Carbohydrate 24.8, Fiber 1.3, Sugar 14.7, Protein 1.8
RASPBERRY JAM CHEESECAKE BARS
Got this recipe from a friend who "adapted/adopted" it from Pillsbury. Everyone in our building loves these and I make them a special batch at Christmas and for Valentine's Day.
Provided by Sherrybeth
Categories Bar Cookie
Time 1h30m
Yield 25 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Prepare an 8 inch square baking pan by spraying it with non stick spray.
- In a large bowl, combine crust ingredients until well blended.
- Press into the bottom of the pan and bake for 15-20 minutes (depending on your oven) until the edges are lightly brown.
- While the crust is baking, combine the filling ingredients in a large bowl and mix until well blended.
- Remove the crust from the oven and pour the filling over the crust.
- In a small bowl, heat 1/2 of the 1/4 cup of jam until soft.
- Carefully spoon the jam over and into the filing without disturbing the crust.
- Put the pan back in the oven and bake for 15-20 minutes longer until filling is set.
- Cool for 30 minutes.
- Stir remaining jam until smooth, then spread it evenly over the cooled bars.
- Refrigerate 30 minutes.
- Store leftovers (like you'll have those!) in the refrigerator.
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.
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