Amys Special Raspberry Jam Bars Recipes

RASPBERRY JAM BARS

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.

RASPBERRY JAM BARS

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.

AMY'S SPECIAL RASPBERRY JAM BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish and set aside.
• Combine cookie mix, oil, egg, and water. Fold in the white chocolate chips and press into the bottom of the pan. Bake until edges are golden brown, about 10 minutes, and cool completely.
• Microwave the frosting for about 10 seconds to soften and stir in the milk. Spread on the cooled bars.
• Drop the jam by spoonfuls onto the frosting and swirl with a knife.
• Allow frosting to firm before cutting.

RASPBERRY JAM BARS

Steps:

• In a bowl, combine the 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 degrees F 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.