Great recipe! Very easy and delicious. I did not use foil. I sprayed the pan with vegetable oil bottom and sides. Instead of jelly, I used raspberry preserves (with seeds because that's what I had on hand). To facilitate spreading, make sure jelly/jam/preserves are room temp. Then drop teaspoons of jjp on the bottom crust and smooth out with the back of the spoon. I had no problems with crumbling. Make sure bars are fully cooked. They're done when the edges are slightly browned and starting to pull away from the edges of the pan. The hardest part: wait until the pan is completely cooled before cutting--or they will crumble. And use a spatula to remove bars from the pan. Finally, I used a food processor. First put dry ingredients in the processor bowl and pulse lightly. Then add cubes of cold butter. I cut the stick of butter into 8 pieces. Again, pulse lightly, just until butter is incorporated. Much easier than mixing by hand.
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Great recipe! Very easy and delicious. I did not use foil. I sprayed the pan with vegetable...