Reviewer:

Reviewed: May 1, 2012

INCREASED BOTH FLOUR AND OATMEAL BY 1/4C...ALSO INCREASED BUTTER BY 2TBSP...USED FIG PRESERVES INSTEAD OF STRAWBERRY...OMITTED COCONUT MAYBE NEXT TIME

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Reviewer:

mamazak

Cooking Level: Intermediate

Home Town: Olmsted Falls, Ohio, USA

Reviewed: Mar. 17, 2012

I needed to use up some excess strawberry jam, and this was a perfect way to do it! The bars were rich and flavorful. I found them too sweet, but my husband didn't mind them. I might try them again with some pretzels in the crust, or something else to give them more crunch.

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Reviewer:

Stacey L

Reviewed: Feb. 18, 2012

Delish!!! I used soft whole wheat flour and rapadura sugar to cut out the refined goods. I like that this uses half the sugar than another recipe I saw. Also used an 8" square baking dish which was a perfect size.

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Reviewer:

Cheri

Reviewed: Dec. 13, 2011

Very Yummy! altho I made a few changes. Definetely double the recipe if you want a full pan of bars. I also used brown sugar instead of white. The one mistake I made: I added waaayy to much strawberry preserves. 1 and 1/2 cups should be plenty if you double the recipe.

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2 users found this review helpful

Reviewer:

Karen

Reviewed: Oct. 25, 2011

Super-simple to make and they taste fantastic. I can see making these with all different kinds of preserves. Used a 7x11 pan and they turned out perfectly. Great recipe!

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Reviewer:

CATIETOD

Cooking Level: Intermediate

Reviewed: Aug. 30, 2011

These were fantastic! I made them exactly as written except I used a smaller pan. I think mine is 7x11 inch. It was perfect. I think the bars would have been too thin if I used a 9x13 inch. I'm gonna try raspberry or orange jelly next!

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Reviewer:

ROLLERSGIRLY

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Dallas, Georgia, USA

Reviewed: Aug. 16, 2011

I didn't use melted butter, I used softened butter. (I've always found that using softened butter just turns out a better crust in a bar recipe.) I also used my own homemade cherry-raspberry jam in this recipe, as that was all I had on hand. To add a little more of a kick, I added a teaspoon of lemon zest to the crust fillings. This was very good, though I think this could be even better with a lemon glaze. I'm going to whip up a quick half batch and glaze the rest of the bars and then update my review on how we liked it. EDITED: The lemon glaze was quite good on this bar recipe. It made it a little sweet, but it mellowed once it was able to sit for a couple hours. With or without the glaze, it's a really good bar cookie recipe. The combination of flavors is really wonderful together.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 31, 2011

very sweet, I didn't have enough ingredients to make both a top and bottom crust and it crumbled so bad it was best to eat it with a plate and fork. Not what I was looking for but good none the less

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3 users found this review helpful