Jammin Good Bars

Jammin Good Bars

72
wwgirl 0

"One of the quickest, tastiest bar cookie recipes I've used. You can alter the taste by changing fruit preserve flavors. It's a perfect cookie to bring to any pot luck function, but make sure you bring the recipe too, people will ask for it!"
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 197 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
  2. In a large bowl, stir together the flour, sugar, baking powder, salt and cinnamon. Cut in the shortening until the mixture is coarse and crumbly. Stir in the egg. I use my hands to mix it all together, it just seems easier. Press about half of the mixture into the bottom of the prepared pan. Spread the raspberry preserves over the crust then sprinkle with the remaining crumb mixture.
  3. Bake for about 35 to 40 minutes in the preheated oven, until lightly toasted. Careful not to overcook. Cool in the pan on a wire rack. Then cut into squares, enjoy!

Reviews

72
  1. 72 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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

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...

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.

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

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 puls...

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 ar...

These turned out great. Just took a long time to cook.

Tasty :)

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 ...

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