Jam Streusel Bars Recipes

STRAWBERRY STREUSEL BARS

Strawberry Streusel Bars image

This sweet streusel-topped strawberry cookie bar is the perfect treat for summertime.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h50m

Yield 16

Number Of Ingredients 8

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup cold butter, cut into pieces
4 oz (half of 8-oz package) cold cream cheese, cut into pieces
1/2 cup old-fashioned oats
2 cups chopped fresh strawberries
1/2 cup strawberry jam
1 tablespoon lemon juice
Sweetened whipped cream, if desired

Steps:

Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
In large bowl, place cookie mix. Cut in butter and cream cheese, using pastry blender or fork, until mixture is crumbly (do not overmix). Press 3 cups mixture in bottom of pan. To remaining cookie mixture, stir in oats; set aside. Bake cookie base 20 minutes. Cool 10 minutes.
In medium bowl, mix Filling ingredients. Spread mixture on partially baked crust. Sprinkle reserved oat mixture over filling.
Bake 26 to 30 minutes or until light golden brown and bubbling along edges. Cool on cooling rack 30 minutes. Refrigerate 2 hours before cutting. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 21 g, TransFat 0 g

RASPBERRY STREUSEL BARS

Raspberry Streusel Bars image

Fruit jam that you probably have on hand makes the tasty filling in this easy-to-make layered bar.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h20m

Yield 25

Number Of Ingredients 6

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, softened
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon almond extract
1 egg
1/2 cup seedless raspberry jam

Steps:

Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
In large bowl, stir cookie mix, butter, flour, almond extract and egg until dough forms. Press half of dough into bottom of pan; bake 15 minutes. Spread jam over base. Crumble remaining dough over jam.
Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 5 rows by 5 rows.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 13 g, TransFat 0 g

BERRY-BERRY STREUSEL BARS

Berry-Berry Streusel Bars image

Provided by Devora Disner

Categories Dessert Bake Kid-Friendly Blueberry Raspberry Oat Bon Appétit Michigan Small Plates

Yield Makes about 24

Number Of Ingredients 11

Ingredients

Crust
1 1/2 cups old-fashioned oats
1 1/2 cups all purpose flour
1 cup firmly packed brown sugar
1/2 teaspoon baking soda
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
Filling
1 12-ounce package frozen blueberries, thawed
2/3 cup raspberry jam
5 teaspoons all purpose flour
1 1/2 teaspoons minced lemon peel

Steps:

For crust:
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine first 4 ingredients in medium bowl. Add butter; rub with fingertips until mixture resembles coarse meal. Press half of crumb mixture onto bottom of prepared pan. Bake crust until light brown, about 15 minutes. Cool slightly.
For filling:
Mix blueberries, jam, flour and lemon peel in bowl.
Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping is golden, about 35 minutes. Cool in pan. Cut into squares and serve.

STREUSEL JAMMIES

Streusel Jammies image

Inspired by an Italian tart, torta sbrisolona, this almond-studded batter does double duty. Three-quarters is pressed into rounds, and the remainder is sprinkled around the jam center like a streusel.

Provided by Martha Stewart

Categories Cookie Recipes

Time 1h35m

Yield Makes 24 cookies

Number Of Ingredients 7

Ingredients

1 1/2 cups blanched almonds
1 3/4 cups unbleached all-purpose flour
3/4 cup sugar
1/2 teaspoon kosher salt
1/4 teaspoon pure almond extract
1 1/2 sticks unsalted butter, room temperature
1/2 cup assorted jams, such as cranberry, apricot, blueberry, and cherry, separately whisked until smooth

Steps:

Finely grind almonds in a food processor. Preheat oven to 350 degrees. Whisk together almonds, flour, sugar, salt, and almond extract. Cut in butter with a pastry blender until it'scompletely incorporated.
Line 2 baking sheets with parchment. Firmly press 2 tablespoons dough into the bottom of a 2 1/2-inch round cookie cutter, then gently lift cutter to leave dough on parchment. Repeat, spacing cookies evenly on sheets, until you've made 24 rounds. Dollop 1 teaspoon jaminto center of each round, alternating flavors. Sprinkle 1 tablespoon of remaining dough around border of each cookie.
Bake, rotating sheets once, until golden brown at the edges, about 24 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 2 days.

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Preheat the oven to 350 degrees and line a 9×13 inch baking pan with parchment paper. Set aside.
Making the Crust: Mix the oats, flour, brown sugar, baking powder, and salt in a large bowl. Using a pastry blender, a fork, or two knives, cut cold butter into flour mixture until it has a sandy texture and forms fine crumbs. Stir in the milk and vanilla until crumbs are moistened. Press two-thirds of the crumble into the bottom of the prepared baking pan. Bake for 12 minutes.
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Cooling: Remove the bars from the oven and cool completely before cutting. Because I can be a tad impatient — and my guys will devour them too soon, I like to refrigerate the bars until they become solid enough to cut. But… if you’re like me and can’t wait, sometimes, they’re kind of good warm too. Add some melty vanilla ice cream for an extra special treat. Otherwise, cut into 9 to 16 bars when cool and firm.

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Preheat oven to 375°F. Line a 13x9 baking pan with parchment paper hanging at least 2 inches over the long side.
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