Friday, November 5, 2010

Jam Bars (Buttery Cookie Bars With Fruity Filling)

Jam Bar With Persimmon Preserves

Jam Bars are quick and easy to make especially if you use a food processor. Although you can use any jam, a bit tart one such as raspberry tastes best. If you do use very sweet jams, then I would reduce the sugar a little so that there will be a nice contrast between the crust and the filling - very sweet filling + very sweet crust = cloyingly sweet bar. You can vary the citrus zests - orange, lemon, tangerine, etc. - depending on the jams you use.

I used the homemade Persimmon-Apple Preserves (the only one I had) and added orange zest which complimented the persimmon preserves quite well. On another occasion I used lemon zest with the persimmon-apples preserves and again it turned out to be a perfectly delectable dessert! For a super-rich dessert, I am planning to serve it next time with creme fraiche or vanilla ice cream and fresh berries. So go forth and try it any way you like :D.

24 bars


2 cups Whole Wheat Flour
3/4 cups (1 1/2 sticks) Unsalted Butter
1 cup Brown Sugar, loosely packed
1/2 tsp Sea Salt
1/2 tsp Baking Soda
Zest from 1 Orange Or Lemon
1 1/2 cups Oats (old fashioned; not quick)
1 1/2 to 2 cups - your favorite Jam


Preheat the oven to 350 F.

Butter or coat with an oil spray a 9" x 13" baking pan with rim.

Place flour, sugar, salt and soda in the food processor container fitted with the metal blade.

Pulse once quickly to mix the ingredients; add butter cut in chunks and process until well mixed.

Add the zest and oats and pulse 2 or 3 times quickly just to combine.

Pour about 3/4 of the mixture into the prepared baking pan and press down firmly.

Spread the jam evenly over the flour mixture in the pan.

Sprinkle the remaining flour mixture over the jam.

Bake for 25 minutes or until golden brown.

Cool before cutting.

Serve warm or cool.

Store in airtight container after the bars have completely cooled. Delicious!


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