My mom had made these bars for more than 40 years. A few important things that will help soooo much. First temp is too high, 350 is fine we always used a glass pan. Second she used a little more than half of oat mixture, pressed in the pan and baked for 7 minutes before spreading jam. Third keep jam away from edges when spreading on cooled crust. Last, we kind of dropped small clumps of remaining oat mixture over jam and lightly pressing down. The jam was never completely covered, maybe 80 percent. It made bars look prettier with color coming thru. When Mom was making these for church or a cookout, she trimmed edges all around and served 1 inch by 2 inch bars. Guess who got the edges on those times???? Now I do the same thing. LOL
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My mom had made these bars for more than 40 years. A few important things that will help...