Strawberry Jam Cream Bars Recipes

CONTEST-WINNING STRAWBERRY JAM BARS

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.

JAM BARS

Steps:

• Preheat oven to 350F and line a square tin with parchment paper (for easy removal!)
• Combine the dry ingredients together and then gently mix in the melted butter. If you are using sugar stir it in here too.
• Pat two-third of the mix into the bottom of the pan
• Spread the jam over it
• Scatter the remaining crumble over top
• Bake for 25-30 minutes, the crumble should be nice and golden.
• Let cool in tin for 5 mintues. Then lift the parchment paper and bars onto a wire rock to cool. Cut into desired shapes

STRAWBERRY JAM & CREAM BARS

Steps:

• Heat oven to 350ºF.
• Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, granulated sugar and almond extract until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust; top with strawberry jam. Sprinkle with reserved crumb mixture.
• Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
• Garnish with sifted powdered sugar just before serving.

STRAWBERRY JAM BARS

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.

STRAWBERRY JAM MARZIPAN BARS

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.

STRAWBERRIES & CREAM BARS

Steps:

• Heat oven to 350ºF.
• Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining crumb mixture onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, granulated sugar and vanilla until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust; top with strawberries, then reserved crumb mixture.
• Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
• Garnish with sifted powdered sugar just before serving.

STRAWBERRY JAM CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, powdered sugar, nuts, and salt for base in a large bowl. Add butter and cut in with a pastry blender until mixture resembles cornmeal.
• Transfer mixture to a 12x18-inch baking sheet and flatten with the palm of your hand into an even layer. You do not need to butter the pan; the dough has enough butter in it so it will not stick.
• Bake in the preheated oven for 20 minutes. Remove from the oven and let cool for 15 minutes. Leave oven on.
• Meanwhile, combine 1 cup flour and sugar for topping in a bowl. Add butter and cut in with a pastry blender until mixture resembles coarse crumbs; you do not want big clumps of butter.
• Spread jam over the cooled base layer, then sprinkle on the topping mixture. Return to the oven and bake until topping is golden brown, 10 to 15 minutes.
• Let cool for 15 minutes before cutting into 24 bars.

STRAWBERRY CAKE BARS RECIPE

Steps:

• Preheat oven to 350 degrees. Spray pan (either 8 x 11" or 9 x 9" pan) with non-stick cooking spray.
• Combine the cake mix, oil, and egg in a large bowl.
• Add the milk to the bowl slowly, you want the batter to remain as dense as possible.
• Fold in the strawberry jam and white chocolate chips.
• Dump batter in prepared pan and spread to the edges.
• Bake for 25-30 minutes (they will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up).
• To make frosting, combine all frosting ingredients together in a bowl and frost bars when cool (frosting is optional because these taste amazing without frosting, but I am a serious frosting lover, so I added some and loved the way it turned out).

STRAWBERRY JAM BARS

Steps:

• In a mixing 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 13"x9"x2" baking pan.
• Carefully spread jam over crust.
• Sprinkle with reserved dough, gently press down.
• Bake at 350 degrees for 30 minutesor until golden brown.
• Cool completely on a wire rack.
• Cut into bars.

STRAWBERRY STREUSEL BARS

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.