Reviewed: Jan. 27, 2012

This is a great tasting and easy recipe, I just combined all the dry ingredients in my food processor. I doubled the recipe and substituted sucanat for the brown sugar and it was wonderful, I made it at the health food store that I work at and it was a BIG BIG hit.

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Reviewer:

CindyKay

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Cooking Level: Professional

Home Town: Lisle, New York, USA

Living In: Johnson City, New York, USA

Reviewed: Oct. 21, 2011

Delicious!!! The buttery crust was perfect with the tangy apricot/pineapple jam that I used. This was very popular in our house and barely lasted more than one day. Will make again with other flavors of jam - raspberry and blackberry would go very well in this recipe.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Sep. 16, 2011

These are tasty, but don't expect them to transport well out of the pan. Based on previous reviews, I added 1 tablespoon of milk and 1 teaspoon of vanilla to the crust and made them in a 9x9 pan. I also cut the dry ingredients together with the butter (based on trufflebun's review) before adding those additions, which worked quite well for the crust. They came out pretty well that way, but they must be incredibly thin in the original 9x13 pan called for, given that I wouldn't call them desperately thick in a 9x9 pan. You ultimately end up with a tasty soft and gooey (from the jam) bar that would be best served warmed up with ice cream, in my opinion. More like some cobblers I've made as opposed to bars, given that we couldn't easily pick them up and eat them with our hands. (However, still more bar-like than an actual cobbler.) So while these are definitely tasty and were enjoyed by my kids, they don't work well as a snack to take places as I was hoping. I'll be trying other recipes for something along those lines.

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Reviewer:

RwnMayfair

Cooking Level: Intermediate

Reviewed: Sep. 13, 2011

I cut these into little squares and freeze them in sandwich bags, 4 to a bag. I pop them into my daughters lunch bag in the morning straight from the freezer and they make a perfect morning snack!

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Reviewer:

Mrs_Jericho

Cooking Level: Beginning

Home Town: Manchester, Lancashire, England, U.K.

Reviewed: Aug. 18, 2011

What a quick and tasty recipe! I made a homemade peach apricot preserve instead of using store bought jam. In a sause pan, I combined 1/2 a cup of water, and added 1 1/2 cups of fresh peaches and dried apricots. Brought it to a boil and let it sit to cool and thicken up. I also added a teaspoon of vanilla and maple syrup. Thanks for the recipe!

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Reviewer:

bjaure

Home Town: Bow, New Hampshire, USA

Reviewed: Aug. 1, 2011

I thought these were very good. After reading other reviews I made them in a 9 x 9 pan, and added a little extra butter. They are very sweet, and when I make them again I will use all fruit jam with no added sugar. They were a hit at my office, however!

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Reviewer:

DAKOTAMUM

Reviewed: Jul. 8, 2011

If you follow this recipe and use a 9x13 pan, the bars come out REALLY thin. I used all of the mixture on the bottom of the pan, otherwise there wouldn't be enough to fill the bottom of the pan. Next time I will double the recipe to use a 9x13 pan. Good bars, tho. Thanks for the recipe.

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Reviewer:

Maternity Cindy

Cooking Level: Intermediate

Reviewed: Jun. 17, 2011

I made these, and because I am VERY critical of my own cooking, they didn't turn out right. I think the butter needs to be melted, not softened. I followed the recipe, and my 'dry mixture' was clumpy. My daughter said it was good, but she's 14, she thinks everything is good. Melting the butter, as u would with a cheesecake crust, will make it 'press better'. Was tatsy though.

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Reviewer:

scorpius

Reviewed: May 23, 2011

Made this at daycare with the kids and they loved it! I did 1 and a half sticks of butter, because mixture seemed dry, and made with strawberry jam. It was a huge hit!

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