The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 20, 2009
I baked this in an 8 inch square pan (9 by 13 would be very thin bars) Baked @ 350 for 25 minutes. I built up the crust along the edges to prevent the jam from burning around the sides. The only change I would make next time is using 3/4 tsp salt instead of 1 tsp. It was a little too salty, but DELICIOUS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 5, 2009
A classic recipe. I used strawberry jam and homemade chunky apple sauce for the filling. Didn't last the day!! I do agree with the other reviews that the crumb was slightly dry. I just added a bit more butter.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 4, 2009
These were only OK. Nothing special. Wont make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 19, 2009
I was looking for an oatmeal cookie with a jammy filling so I varied from the original just a bit: I threw in two eggs after creaming the butter/sugar and some vanilla. After blending the dry, I got a nice cookie batter. I spread 3/4 of the batter in an 8X8 square pan, which I greased and lined with parchment, then spread my jam (cherry, raspberry, blackberry) then dropped the remaining batter overtop in spoonfuls. I spread the dollops the best I could, and popped it in the oven @ 350 for 22 mins. Absolutely DELISH!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 15, 2009
Great flavor, I've made them with raspberry and strawberry jams - both work well. The first time I made them, the dough seemed too dry so I added one egg white. The bars still came out a tiny bit crumbly (which is great if you're serving them at home, not so much if you're packing them for lunch or snacks to go), so the next time I added two egg whites, and that made them perfect for me.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 6, 2009
Very tasty. Left the jam in the middle, about 1/2" from the edge. I probably would have added a little more moisture to the batter -- it was quite dry. The topping wasn't 'crumbly' as I would have liked. Other than that, very good, something I'd make again with some minor tweaks!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Navarre, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 2, 2009
Very, very good! I used another reviewer's suggestion and added a layer of white chocolate chips over the jam, and they were delicious! They only took 14 min to cook at 400.
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Cooking Level: Intermediate

Living In: Sterling, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Sep. 30, 2009
These were awesome!... I used an 8x8 inch pan because I wanted them thicker and baked about 27 minutes but probably could have taken them out at 25 since they were getting pretty brown. Delicious butter flavor and not at all too salty; I used sea salt. Drizzled some glaze on top which gave it a weird flourescent color that I didn't love but that was my fault!.. I will definately make these again! Oh yeah, I strained the raspberry jam because we don't like seeds. :)
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Cooking Level: Intermediate

Living In: Modesto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 26, 2009
I used only 3/4 cup of brown sugar, and instead of jam for the filling, I cooked some strawberries and blueberries. I smashed them them poured them on. It was liquidy, but got thick in the oven.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 13, 2009
These always disappear quickly! I tweek them just a bit by adding a layer of white chocolate chips over the jam! Scruptious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 3, 2009
Not one was left at work or at home by the next day. the top was a little bit crumbly, but that could have just been me measuring. I didn't have a problem with the jam burning. Although, my jam was homemade.
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Cooking Level: Beginning

Home Town: Spring Green, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 28, 2009
these were so easy and very delish. i added a few dashes of cinnamon and vanilla. i made a foil sleeve and sprayed it w/ cooking spray, then firmly pressed down the crumb mixture, made sure to leave room at the edges when spreading the jam as others suggested, then finally sprinkled the remaining mixture on top. hubby said they tasted too good to be homemade. i will make these often w/ different jams.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 25, 2009
Yum yum! I substituted applesauce for 1/4 cup of the butter, and left some of the sugar out! If I did it again, I would probably leave even more sugar out. Also, I didn't have very many preserves so heated up some frozen strawberries and added in a little bit of corn starch to thicken them up! (no sugar with the strawberries) It was delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 7, 2009
It's delicious! I replaced 1 cup of the all-purpose flour with wheat flour and used about 3/4 brown sugar with a bit of honey. I also add in a teaspoon of vanilla The treat still comes up great. I love it! It's crunchy just to the right level, too (I baked it for only 15 minute and then let it stay in the oven for 2 more minute). I may lower the sugar and salt next time though, due to personal perferences.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 6, 2009
These where good, but a little too salty. Next time I will cut the salt in half, add more brown sugar and maybe some white chocolate on top. (wasn't sweet enough for me.)
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Cooking Level: Intermediate

Home Town: Eureka, California, USA
Living In: Windsor, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 24, 2009
so easy to make i was feeling adventurous and made with two different jams peach and strawberry...the peach was my favorite will try with the rasberry:-)
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Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 21, 2009
these were great to pack for hiking down on the Columbia River Gorge. I used an organic raspberry jam, and it was so yummy! Will definitely make again to have on hand for camping trips as well!
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 19, 2009
Delish ! I followed other reviewers and left the borders free. The only thing I changed was that I used much, much much less jam and used a mixture of fresh berries instead, it cut the sweetness of the bars. Will make this again and already thinking of the fruit substitutions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 7, 2009
These are delicious!! Followed recipe as is, but used low sugar apricot preserves because that is what I had on hand. I followed other reviewers recommendations and left about 1/2 and inch boarder between the jam and the edge of the pan. I also used 3/4 of dough on bottom, and the rest sprinkled on top. Superb recipe. Thanks!
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 4, 2009
These are fantastic. I just froze a batch for a beach trip next week. These are buttery and wonderful. Use any jelly you want... I used smuckers "simply fruit". You could also add some crunched up toasted almonds to the batter too. YUM.
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Cooking Level: Expert

Home Town: Nashville, Tennessee, USA
Living In: Atlanta, Georgia, USA

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