Recipe by Debbie
"A bar cookie using just five ingredients You can dust with confectioners' sugar if you like."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
I love this recipe! I like to make big batches of cookies at a time and freeze them, and these freeze really well. I doubled the recipe and used an 11 x 17 jelly roll pan. I also have used different fillings instead of the jam, like apple pie filling, pineapple filling, and I've even used a chocolate hazelnut spread and almond paste in the middle. This recipe is very versatile, be creative and try different jams, preserves and fillings. The dough is stiff enough, it works with just about anything you put in the middle. Also, for the top layer, I just crumbled some of the remaining dough on top instead of trying to flatten it. It saved time and worked just as good. The rest of the dough that I didn't use, I formed it into a ball, rolled it out, and made cut out sugar cookies out of it. The dough also worked great as a sugar cookie dough! Thanks for the recipe!
These bars came out inedibly greasy. They also required more than twice the baking time stated in the recipe. Sorry.
I love recipes that are simple, quick and delicious. These bars are perfect when you want an extra special bar cookie. When I made these I actually added an extra cup of butter for more richness, used seedless raspberry jam and baked them in a 12½ x 17-inch baking pan for about 40-45 minutes. I made them for our family Christmas party. They were a big hit as everyone loved them. My sister-in-law loved them so much she asked for the recipe. (She calls them 'The Big Booty Butter Bars'!) She made them for her family and to give away as treats to the neighbors. I will definitely make them again and I will use other fillings as suggested by another reviewer (although the raspberry jam is delightful!). Thanks for a great recipe!
Cut this recipe in half and use an 8 x 8 pan. I made a batch and took them to work. Two co-workers asked for the recipe. You can use seedless jam, or preserves, and still have a good result. This is almost identical to a recipe I cut out of the newspaper 25+ years ago, but then lost. In the first recipe I had, you could add some chopped nuts to the batter.
I took this to a pot-luck last night, and it was well recieved. The dough is quite rich, and the jam inside is a nice surprise. It was far from completely baked at 30 minutes. We left it in the oven another 20 and it was nicely done.
I had a little trouble putting the extra batter on top of the jam, but overall these were delicious! Handy recipe too, with very few ingredients.
I followed the recipe to a t and I did not care for it. Was a batter not a dough and would not get done even after an hour.
Very easy and very yummy! I love that it has so few ingredients!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 176
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make simple, scrumptious blueberry bar cookies.
See how to make super-easy, soft, and gooey marshmallow bars.
See how to make deliciously decadent no-bake treats.