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
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
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.
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.
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.
SHORTBREAD JAM SQUARES RECIPE BY TASTY
Here's what you need: butter, caster sugar, egg, oil, vanilla extract, plain flour, baking powder, blackcurrant jam, icing sugar
Provided by Ellie Holland
Categories Bakery Goods
Yield 9 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 180˚C (350˚F).
- In a bowl, whisk together the butter and sugar until combined.
- Whisk in the egg, oil, and vanilla extract.
- Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
- Bring the mixture together using your hands to make a dough.
- Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
- Prick the dough with a fork to prevent bubbles from forming while baking.
- Spread the blackcurrant jam on top.
- With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
- Sprinkle the crumbs on top of the jam.
- Bake for 20 minutes, until golden brown on top.
- Leave to cool for around 20 minutes, the jam will be hot!
- Sieve icing sugar on top.
- Cut into squares.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 20 grams
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 JAM SQUARES
A layered treat, with the sweet taste of fruit combined with the crunch and wholesomeness of the oat mixture.
Provided by ACINOREV
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
- Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 55.5 g, Cholesterol 40.7 mg, Fat 19.6 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 10.2 g, Sodium 200.4 mg, Sugar 27.7 g
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
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.
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.
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.
JAM-EASY FRUIT BARS
Looking for a dessert made with Gold Medal® all-purpose flour? Then check out these jam bars - a fruity treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening. In medium bowl, mix butter, granulated sugar, vanilla and egg with spoon. Stir in flour and baking powder until dough forms. Pat dough evenly in pan.
- Beginning 3/4 inch from short side of pan, press 1/2-inch-wide and 1/4-inch-deep groove in dough, using end of wooden spoon. Make 8 more grooves, each 1 1/2 inches apart. Fill each groove with slightly less than 1 tablespoon jam.
- Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 40 mg
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Ratings 21Calories 407 per servingCategory Dessert
- Preheat oven to 375 degrees F with rack in middle position. Line a 13x9x2-inch baking pan with parchment paper with a 2-inch overhang on the long sides. Lightly coat parchment with cooking spray.
- In a large bowl, whisk together flour, sugar, kosher salt, and baking powder. Using a pastry blender, a fork, or two knives, cut butter into flour mixture until it appears sandy and forms fine crumbs. (See Notes for food processor instructions.)
- While the base is baking, whisk together flour, light brown and granulated sugars, salt, baking powder, cinnamon, cardamom (if using), and oats. Using the same process as you did for the crust, cut butter into the flour mixture until crumbly.
- Spread preserves over hot crust layer. Sprinkle crumble topping in an even layer over preserves (the crumble layer will be thick).
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