Reviewed: Sep. 26, 2009

Very tasty, and about as easy as one can get. These can be used as a cookie, or as a dessert with a puff of whipped cream or a curl or two of ice cream. Used 3/4 cup of butter, and to cut down on the "sweet" overload, used fruit spread rather than preserves. Apricot and cherry were winners at my church lunch! Will try it with the applesauce to see if that works....saving a few calories, maybe. Thanks for the recipe!!

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PatsyK

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 20, 2009

I wanted something sweet and had limited ingredients available, but everything I needed to make these. They're very easy to make and result in a very good bar. I took the advice to reserve less for topping and use more in the base. I also used more preserves than it calls for. I wanted to know the preserves were there, not just get a hint of them. I used strawberry because it was all I had enough of, and I used pecans because they were what I had. I would make these again if I wanted a good cookie in a hurry.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 15, 2009

I have made this recipe twice in one weekend. It is very good. Here are some tips. Use the 9 X 13 pan but you will need to reserve only about 3/4 C of crumb mixture- otherwise there won't be enough to pack into the pan. I reserved all of the walnuts for the topping. I added 1 TSP of Vanilla and subbed nutmeg for cinnamon. Oh one more thing... I used half a jar of jam for each batch.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Jul. 7, 2008

I could eat a million of these and never get sick of them. Not to mention, by simply switching the jam, its a completely dessert. If you're really feeling bold, mix up a few different flavors of Jam in one batch and see what happens.

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Drew

Cooking Level: Intermediate

Home Town: Chappaqua, New York, USA

Living In: New York, New York, USA

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Reviewed: Jun. 18, 2008

3 out of 4 family members love this. i made it into muffins though and only do half with the nuts so my son can take to school(nut free school). i made a dozen yesterday and only 6 remain 18 hrs later! great recipe.

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s.oakley

Cooking Level: Intermediate

Home Town: Portland, Victoria, Australia

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Reviewed: Jan. 21, 2008

We really like these. We were looking for a healthy treat, though, so I substituted 1/2 cup applesauce for 1/2 cup of the butter. It added a really good flavor, reduced the fat, and I think helped the improve the crumbly factor other reviewers have mentioned--they stuck together just fine. However, one reviewer said she left out the sugar entirely and put tons of jam so I tried to just put half the sugar and tons of jam. It was okay but next time I'm just gonna put the sugar. Half the sugar = breakfast snack (not a problem), but all the sugar = treat (yum!).

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Adrienne

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 28, 2007

These are yummy! The only thing I found to be a bit better was to use shortening instead of butter (I tried it both ways). They came out a bit flakier and 'lighter' with the shortening.

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Leslie

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Nov. 11, 2007

This one is absolutely wonderful. I had to make it twice to get it right though. Word of advice... Do not substitute margarine for the butter. It gives it a weird taste reminiscent of burnt rubber... or maybe that's just me. When I made it with the butter, it was perfect!

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LESLIE_2130

Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

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Reviewed: Apr. 19, 2007

These were so delicious, fast and easy to make. And it was great I got to use up some of the raspberry jam from our garden(we have more than we can shake a stick at). thank you so much for this recipe =] i'll definitely be making it again!

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Timiah

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

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Reviewed: Jun. 3, 2006

They taste just like the ones my mom used to make! They came out perfect, I have already made them twice now.

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Sweetspice

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Reviewed: Aug. 30, 2005

This was a very easy recipe to make. My whole family LOVED it! It was gone in 2 days! I will be making this one a couple times a month for sure.

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Gina

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Westminster, South Carolina, USA

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Reviewed: Mar. 24, 2005

This came out WAY to crumbly and would not stay in squares. I basically served it like it was a cobbler or a crisp. The taste is ok but not the greatest, will not make again.

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KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

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Reviewed: Sep. 6, 2004

Very good! I didn't use any sugar.And used a lot more jelly. Very Yummy!

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RRB21

Cooking Level: Expert

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Reviewed: Jun. 1, 2004

These were pretty good- I made them for playgroup and the 1 and 2 year olds LOVED them, even the two picky eaters! The only thing I didn't like was that they ended up kind of crumbly- not the easiest to eat as a cookie. They did set up a little better the next day. The jelly also seemed to bake into the two layers- so it didn't have the layered effect I had wanted. BUT they tasted good- so I'll probably try them again.

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DAYDREAMFREEK

Cooking Level: Intermediate

Home Town: Graham, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 20, 2002

Yum! A little on the sweet side so it may benefit from a little less sugar and I found that I needed a whole cup of preserves rather than 3/4 cup. On the whole a very tasty recipe!

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