Reviewed: Nov. 22, 2009

Great recipe. I made these with cherry jelly yesterday and they are already gone! I think these would be good with any flavor jam or jelly.

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Monica

Cooking Level: Intermediate

Home Town: Mount Ayr, Iowa, USA

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Reviewed: Nov. 19, 2009

Very good and cheap. Uses ingredients on hand in the pantry. I used the food processor and it took only a few seconds to mix.

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sandi

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Reviewed: Nov. 17, 2009

wow, i'm not impressed, and i had to make it 2 stars. this was an imbalanced recipe--the crumble is the wrong match for the raspberry jam. it is more suited to apple or peach.

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JaneRW

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Reviewed: Nov. 17, 2009

Used blueberry jam instead, and didn't bother with the tin foil. This was a crowd pleaser. I also once doubled it and baked it in a 9x13 pan and turned out great.

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DUESER

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Reviewed: Nov. 13, 2009

I doubled the batch, did as another suggested and added 1 egg and reduced butter to 3/4 cup. Replaced 1/4 cup of the flour with wheat germ and added two heaping tablespoons of vanilla protein powder. It's delicious!

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Christines Comfort Food

Cooking Level: Expert

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Reviewed: Nov. 11, 2009

A great snack type food that you can even take on the go. My family loves these and my extended family loves these. They don't look amazing but they taste very good! We use grape jelly. :)

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EatingInSeattle

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Reviewed: Nov. 9, 2009

loved that this was easy and easy to make adaptions to. I used spelt flour, and earth balance (dairy free butter) and they turned out pretty well. i think the only thing i wasn't crazy about was the spelt taste. Will make again!

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seattlecookie

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Reviewed: Nov. 5, 2009

Very good. These remind of the Nutrigrain bars.

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Nicki G

Cooking Level: Intermediate

Home Town: Oxford, Indiana, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Oct. 30, 2009

The first time I made them I followed the recipe exactly and they were amazing. I tried them again with some modifications other users suggested without success (half butter, half apple sauce, adding cinnamon and vanilla extract, and used apricot preserves, although this last part I did like). I recommend keeping the recipe as shared

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Jenna

Cooking Level: Beginning

Home Town: Laredo, Texas, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Oct. 22, 2009

These are my best bar cookies that I make of all time! They are so easy to make but are so rich and wonderful to bring to events. My friends always beg me for the recipe and my family always begs me to make them on the holidays! A perfect dessert to bring anywhere! They are always a crowdpleaser and they go real quick so I make double portions. I have also used both blackberry and strawberry jam as well and their just as excellent!

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Audra R.

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Reviewed: Oct. 20, 2009

To DIE for!

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4thegospel

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Reviewed: Oct. 18, 2009

These were very good, but I had to make a few changes.

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kerry Wood

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Reviewed: Oct. 13, 2009

I love this recipe. Super easy to make but tastes delicious. One of our family favorites. I also doubled the recipe because it goes fast! Used raspberry jam with seeds. Will try drizzling white chocolate on top next time. Also, perfect dessert to take to potlucks.

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Lynda

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Reviewed: Oct. 9, 2009

These bars are fantastic. I've made them about a dozen times. I always double it, and bake in a 13x9 pan, then I drizzle it with melted white chocolate chips after baking. It is one of the few cookie/bars I've found that do not taste good right out of the oven. They are best after cooling or even the next day. Super easy to make!

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Sam & Erica

Cooking Level: Expert

Living In: Alexandria, Virginia, USA

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Reviewed: Oct. 6, 2009

surprisingly amazing! i've used both homemade blackberry and homemade strawberry jam with this recipie.

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Reba's Cooking

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Reviewed: Sep. 28, 2009

Delicious! I used strawberry preserves instead of raspberry, because that's what I had on hand. These would be great with almost any flavor of preserves. My kids keep asking me to make them again!

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Keri

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

Brilliant! This recipe is so simple, yet so perfectly delicious! Whoever thought this one up deserves an award! The bottom crust is merely apple crisp topping pressed hard and moulded into the pan, followed by melted jam, and topped with more apple crisp topping. (for 'crisp' lovers, this recipe is a dream!!!!) Whoever suggested lining the pan with greased tin foil: Good thinking. While I didn't have too much trouble getting the tin foil off the edges where the jam seeped through, I could imagine if a greased pan without lining were used, it would have been a nightmare! Great recipe! Will make again!

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Spy Glass

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 25, 2009

Awesome....Fast and easy to make and a family favorite.

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suzi

Cooking Level: Expert

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Reviewed: Sep. 23, 2009

AMAZING! I made it exactly as the recipe calls for, no changes and they came out perfect, my husband declared them "the best cookie bars I've ever had". I was skeptic about the amount of the jam but it turned out perfect. Simple ingredients, quick & easy to put together, wonderful for company.

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