Jammin Good Bars

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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.

—cookinme

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Most Helpful Critical Review

Sep 10, 2010

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

—Paigey

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31 Ratings

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.)

—Baricat

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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.

—GodivaGirl

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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.

—wwgirl

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Oct 05, 2011

Tasty :)

—Jaelynn

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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!

—6MOUTHS

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Dec 15, 2007

i had to substitute butter for the shortening and they ended up dry and crumbly.

—PEANUT1974

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Nutrition

Calories
197 kcal
10%

Carbohydrates
27.9 g
9%

Cholesterol
9 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.

Nutritional Information

Jammin Good Bars

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 197
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 2.2g 11 %
Cholesterol 9mg 3 %
Sodium 30mg 1 %
** Potassium 20mg < 1 %
Total Carbohydrates 27.9g 9 %
Dietary Fiber 0.4g 2 %
Protein 1.9g 4 %
Sugars 15.4g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 2 %
Iron 8 %
** Thiamin 12 %
** Niacin 10 %
** Vitamin B6 < 1 %
** Magnesium 1 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.