Jammin Good Bars Recipe - Allrecipes.com
Jammin Good Bars Recipe
  • READY IN 55 mins

Jammin Good Bars

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
  2. In a large bowl, stir together the flour, sugar, baking powder, salt and cinnamon. Cut in the shortening until the mixture is coarse and crumbly. Stir in the egg. I use my hands to mix it all together, it just seems easier. Press about half of the mixture into the bottom of the prepared pan. Spread the raspberry preserves over the crust then sprinkle with the remaining crumb mixture.
  3. Bake for about 35 to 40 minutes in the preheated oven, until lightly toasted. Careful not to overcook. Cool in the pan on a wire rack. Then cut into squares, enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2008

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.

Most Helpful Critical Review
Sep 10, 2010

I made these in my Foods class, not tasty. but thats probably my fault?!


72 Ratings

Nov 06, 2003

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.

Jan 29, 2009

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.)

Feb 08, 2008

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.

Sep 06, 2013

These turned out great. Just took a long time to cook.

Oct 05, 2011

Tasty :)

Mar 19, 2008

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!


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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 30 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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