Isn’t it fun to find something that can be used for more than one purpose? Well, we’ve found these Raspberry Jam Bars, and they cover a multitude of ways to cure your sweet tooth requirements. This moist oatmeal-and-coconut collaboration of a crust snuggling everyone’s favorite sweet-from-the-patch raspberry jam makes these bars a must for a delicious dessert to end your meal or the perfect pick-me-up to get your morning started. Being multi-faceted, these Raspberry Jam Bars are just so tasty and handy, they are sure to disappear as quickly as they appear! You can never find too many ways to enjoy this fresh-from-the-oven treat! They are going to be everyone’s jam!
Ingredients
- 1/2 cup pecans
- 1 cup all-purpose flour, leveled
- 1/2 cup unsweetened coconut flakes
- 1/4 cup old-fashioned rolled oats
- 1/4 heaping teaspoon salt
- 1/5 teaspoon baking powder
- 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1/2 cup raspberry jam
Directions
Step 1 –Adjust a rack to the middle of the oven.
Step 2 –Preheat the oven to 350 degrees F.
Step 3 –Cover the bottom and overlap the sides of an 8-inch square baking dish with heavy-duty aluminum foil. Then, coat the foil with nonstick cooking spray.
Step 4 –Add the pecans, the flour, the coconut flakes, the rolled oats, the salt, and the baking powder to a food processor and blend until it forms a fine, sand-like texture.
Step 5 –In a large bowl, add the butter, the granulated sugar, and the brown sugar and beat with an electric hand mixture until light and creamy, about 2-3 minutes.
Step 6 –Add the egg to the sugar mixture and beat until well-combined.
Step 7 –Add the flour mixture to the butter mixture and beat on low speed until just combined and sticky.
Step 8 –Use an offset spatula to evenly spread 2/3 of the dough on the bottom of the prepared baking dish.
Step 9 –Use a spoon to spread the raspberry jam over the dough, leaving a 1/4-inch border bare.
Step 10 –Use your clean fingers to pinch off the remaining dough mixture in 1-inch clumps, and evenly scatter the dough clumps over the top of the raspberry jam. It’s fine for it to not be completely covered.
Step 11 –Bake the bars until the topping is golden-brown, about 35 minutes.
Step 12 –Let the bars cool on a wire rack, about 15 minutes.
Step 13 –Use the aluminum foil overhang to lift the bars out of the pan and onto a flat surface.
Step 14 –Pull the aluminum foil away from the sides of the bars and let them sit until they are completely cool, about 2 hours.
Step 15 –Cut into serving-size pieces and serve.
