Recipe by wwgirl
"One of the quickest, tastiest bar cookie recipes I've used. You can alter the taste by changing fruit preserve flavors. It's a perfect cookie to bring to any pot luck function, but make sure you bring the recipe too, people will ask for it!"
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1 (10 ounce) jar
These are fantastic. I have made them probably 4 times already and just realized I hadn't rated them yet. I usually do half white and half whole wheat flour and I add a bit of ground flax seed too. I have done strawberry and raspberry. But our favorite was using my homemade Wild Maine Blueberry freezer jam. Oh So Good! They do crumble a bit at first but if they cool all the way they hold together just fine. I am going to have to try putting nuts in it too. I bet that's a great addition. Thank you wwgirl.
I made these in my Foods class, not tasty. but thats probably my fault?!
Excellent bar cookies. Very easy to make. Brought these to a party and they went fast. Crumbly and smooth at the same time. I also made a batch with apricot preserves and it was just as good.
Very, very good bar! 4-1/2 stars, since they're delicious, but didn't rock our world or make us crave them. I made easy even easier by combining all ingredients in the food processor. A few pulses and you're done! Good, short texture to the cookie part. Used 1/3 butter and 2/3 margarine in order to give a little more flavor. I multiplied the recipe by 1.5 and made in two 9" square pans, one with raspberry and one with strawberry. Both are tasty. Because eggs don't divide well, I couldn't use 1-1/2 eggs. I used 2 eggs and the dough wasn't crumbly at all. I flattened pieces to lay on top. Both varieties were done at 30 minutes. Sprinkled with powdered sugar for a pretty finish. Note: These bars can be made with fresh berries, too. See Berry Crumb Bars on this website, which is almost identical (with the exception of replacing preserves with fresh fruit.)
These are very sweet and delicate. I only had half a jar of seedless raspberries so I added the only thing I had left in the fridge...grape jelly (that could explain the sweetness)!!! There are crumbly and at first I didn't think they would bake up very well. Make sure you let the bars cool completely before trying to cut since they do crumble easily. However, we couldn't stop eating them!!! I would like to try these with other jam and jelly fillings next time.
These turned out great. Just took a long time to cook.
These were good and very easy to make. I used sugar-free strawberry jelly (to get that bottle out of my fridge already) and added a handful of chopped pecans to the top layer before baking. I won't use sugar-free in the future and I'll probably add a little more than the recipe calls for since it was a very thin layer. I also lined my 9X13 pan with wax paper and sprayed with non-stick spray. It made it a little easier to get the bars out of the pan without breaking them. They are very crumbly and delicate and worth making again!
* Percent Daily Values are based on a 2,000 calorie diet.
Jammin Good Bars
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 80
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