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Raspberry Jam Bars

5 stars based on 31 votes

Sweet, tart and gooey, these bars are a happy marriage of blondies and raspberry jam — and I love them just as much with my morning coffee as I do for dessert. Made with oats, coconut, and pecans, they have wonderful depth of flavor and texture. Interestingly, the top and bottom layers are made from the same batter but they bake up differently: the bottom is soft and chewy while the top is light and crisp. Feel free to swap out the raspberry jam for your favorite flavor but avoid anything too sweet – tart jams like cherry, blackberry or raspberry work best. Also, keep in mind that these bars are quick to throw together but they do take a few hours to set up and cool before cutting.

ingredients

To begin: In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, and baking powder.

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Blend until the mixture has a fine, sand-like texture and set aside.

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In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar until light and creamy, a few minutes.

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Add the egg.

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Beat until well combined.

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Add the flour mixture to the butter mixture.

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Beat on low speed until just combined.

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Place 2/3 of the dough over the bottom of the prepared baking dish, using an offset spatula to spread it into an even layer. (If you don’t have an offset spatula, lightly wet your fingers and press the dough into an even layer.)

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Spread the jam over the surface of the dough, leaving ¼-inch space between the jam and the sides of the baking dish so the bars won’t stick quite so much to the foil.

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Pinch off 1-inch clumps of the remaining dough and scatter evenly over top of the jam. The dough won’t cover the entire surface; that’s okay.

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Bake for about 35 minutes, until the topping is golden brown.

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Let the jam bars cool in the baking dish on a rack for about 15 minutes. Using the foil overhang, lift the bars out of the pan and onto the countertop. Pull the foil away from the sides to prevent sticking, and then let sit until completely cool, a few hours.

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Cut into 16 bars. Enjoy!

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Raspberry Jam Bars

Servings: 16 bars

Ingredients

  • 1/2 cup pecans
  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup old-fashioned rolled oats
  • Heaping 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 cup raspberry jam

Instructions

  1. Preheat the oven to 350°F and adjust the oven rack to the middle position. Line an 8-inch square baking dish with heavy-duty aluminum foil so that it overlaps the sides and spray with nonstick cooking spray.
  2. In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, and baking powder. Blend until the mixture has a fine, sand-like texture. Set aside.
  3. In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar on medium speed until light and creamy, a few minutes. Add the egg and beat until well combined. Add the flour mixture to the butter mixture and beat on low speed until just combined. The dough will be sticky. Place 2/3 of the dough on the bottom of the prepared baking dish, using an offset spatula to spread it into an even layer. (If you don’t have an offset spatula, lightly wet your fingers and press the dough into an even layer.) Spread the jam over the surface of the dough, leaving ¼-inch space between the jam and the sides of the baking dish so the bars won’t stick to the foil. Pinch off 1-inch clumps of the remaining dough and scatter evenly over top of the jam. The dough won’t cover the entire surface; that’s okay. Bake for about 35 minutes, until the topping is golden brown.
  4. Let the jam bars cool in the baking dish on a rack for about 15 minutes. Using the foil overhang, lift the bars out of the pan and onto the countertop. Pull the foil away from the sides to prevent sticking, and then let sit until completely cool, a few hours. Cut into 16 bars. Cover the bars with foil and store at room temperature for up to two days. The bars may also be frozen in an airtight container for up to two months.

Nutrition Information

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  • Serving size: 1 bar
  • Calories: 192
  • Fat: 10 g
  • Saturated fat: 5 g
  • Carbohydrates: 24 g
  • Sugar: 15 g
  • Fiber: 1 g
  • Protein: 2 g
  • Sodium: 53 mg
  • Cholesterol: 27 mg

Reviews & Comments

  • Hi Jen, just wondering if you think these would freeze ok? Thanks!

    - Louise on June 9, 2017 Reply
    • Yep- You can freeze them in an airtight container for up to 2 months.

      - Jenn on June 9, 2017 Reply
  • 5 stars

    Excellent recipe
    These are so very good
    5 stars all the way
    Thanks for another good one Jenn

    - Rich on June 2, 2017 Reply
  • 5 stars

    I have been wanting to make these for awhile & finally did for my daughter’s return home from college for summer break. She loved them! Followed the recipe exactly-simple, easy to follow & delicious results–Thank You!

    - Jill on May 17, 2017 Reply
  • 5 stars

    Great recipe! I used a jar of local blackberry preserves and everyone loved these bars! Also, used parchment paper to line the dish and had no problems with sticking.

    - Marie on May 11, 2017 Reply
  • 5 stars

    These were easy and delicious. I had all the ingredients in my pantry and these whipped up nicely and easily. This is a versatile dessert, brunch dish, all occasion gift for someone, or picnic fare. It was more delicious than the simplicity would indicate! Served with ice cream or whipped cream, warm or cold…. just perfect!

    - Karen T on May 11, 2017 Reply
  • 5 stars

    I made these last weekend and they were moist and flavorful and my hubby loved them.

    - Tracie Cooper on May 1, 2017 Reply
  • 5 stars

    These were such a hit! Recipe is perfect as it’s written here… Great combination of the butter crust and sweet jam. Will definitely be making these again.

    - Kerri on April 27, 2017 Reply
  • 5 stars

    Perfect 2nd time round. My 97yr-Dad’s oven belongs in the Smithsonian so they were a tad dry, albeit tasty, first try (temp gauge spastic).

    Today I changed nothing but used peach jam. Almonds not necessary. Sprinkle the jam with cinnamon and a light sprinkle on top before baking…you are good to go. Pecans and peaches…couldn’t get more Georgian!

    PS. You must use unsalted butter. Salted butter is more prone to burn…plus, it never gets fluffy and liquid leaches out of it while beating it and adding the egg. My personal observation. Used salted the first time. Also, I hate baking. Reliable recipes rule. Thanks Jen!

    - JML on April 19, 2017 Reply
  • 5 stars

    I made these to serve the ladies at Book Club and they were enthusiastically received. The detailed instructions on lining the pan with foil were very helpful and made the cooling and cutting of the bars extremely easy

    - Mary Barnett on March 16, 2017 Reply
  • 5 stars

    These are so, so, so good. Thanks for another awesome recipe, Jenn!

    - Robin on March 14, 2017 Reply
  • Hi Jenn

    How much is a stick of butter in cups?

    Thx, Lori

    - Lori on March 13, 2017 Reply
    • 1 stick is the equivalent of 1/2 cup.

      - Jenn on March 14, 2017 Reply
  • 5 stars

    Absolutely delicious! I was so excited to make them I forgot to add the baking powder – and they still turned out amazing!

    - Ellen on March 12, 2017 Reply
  • 5 stars

    I doubled them in a 9×13. Yummy!

    - RH on March 11, 2017 Reply
    • 5 stars

      I am currently eating these for breakfast, god help me. They are addictive. Reminiscent in flavor (though not in construction) to the Entenmann’s Raspberry Danish I loved when I was a kid…

      - RH on March 12, 2017 Reply
  • 5 stars

    So, SO good. Easy to put together, but difficult to resist eating all of them in one sitting. Have kept them “hidden” from hubby and doled them out like a miser – the flavor lingers and they’re just wonderful. Thanks for another winner!

    - Peggy on March 9, 2017 Reply
  • 4 stars

    These are delicious. Nice texture and not overly sweet.

    - Ann-Marie on March 9, 2017 Reply
  • 5 stars

    These were soo easy to make and absolutely delicious. My husband brought them to work and reported his coworkers called them “crack” lol!

    - Terri on March 9, 2017 Reply
  • 5 stars

    I made these yesterday and they came out great. I will definitely make them again.

    - Sarah on March 8, 2017 Reply
  • 5 stars

    Loved these bars, easy to make and my family members went Yummmy!
    Look forward to trying other jam flavors!

    - Marjorie Nawrocki on March 8, 2017 Reply
  • I have used quite a number of savoury dishes from your site, but I am apprehensive about trying the baking although I would love to. My problem is I am given to understand that baking measurements are not the same as in Australia and I cannot find any references to help me. 1 stick of butter is 250g and 1 cup is 287ml. I would be grateful if you could confirm if these measures are the same as I would really love to have a go .

    - Phyl Jackson on March 7, 2017 Reply
    • Hi Phyl, Most of my recipes actually have metric measurements. If you click on the recipe tab, in the top right corner of the recipe you’ll find a button where you can toggle between cup and metric measures. Should make baking my recipes very easy for you :). (And btw, 1 stick of butter is 113g.)

      - Jenn on March 7, 2017 Reply
    • 5 stars

      Thanks for the information concerning the measurements. I had not noticed the metric conversion box. I successfully made these bars. I had to double the mixture as family meals call for more than 16 bars. They were a great hit with no leftovers. I can now confidently go ahead baking from your sight. Phyl

      - phyl jackson on March 13, 2017 Reply
  • 5 stars

    Yum! Made this today and just had them for dessert after dinner. They were a hit. Really enjoyed the flavour of the raspberry with the coconut.
    Will definitely make again. Would like to try different flavours such as cherry jam or apricot jam.

    - SandraM on March 6, 2017 Reply
  • 5 stars

    Turned out great! I have teenagers so all recipes are automatically doubled in my house. These turned out beautifully and are already half gone 24hrs later ;-)
    Thanks Jenn!! Another delicious and easy go-to recipe!

    - Jules on March 6, 2017 Reply
  • 5 stars

    These are over-the-moon delicious!!!! I sprinkled some coarse sparkling sugar on top before baking because I love the extra little crunch on desserts like this. The batter makes a wonderful crust that is crispy on the outside, and delightfully chewy on the inside. I am a huge fan of the raspberry jam brand shown in the picture, especially for baking. It has a deep flavor that is a perfect balance of tart and sweet. Bravo, Jenn, as usual!!!!!!

    - Susan on March 6, 2017 Reply
  • I have a question. What’s the temperature for baking 35 mins?

    - Helen on March 5, 2017 Reply
    • The bars should be baked at 350°F/180°C. Hope you enjoy!

      - Jenn on March 5, 2017 Reply
  • 5 stars

    Delicious ! Wonderful recipe.. I made them with low sugar apricot jam… they were a huge hit! Will make them again..

    - Murry on March 4, 2017 Reply
  • 5 stars

    Love the recipe. I had to substitute preserves for jam. Mine turned out extremely sweet. Can I use less sugar?

    - Paula on March 4, 2017 Reply
    • Hi Paula, If you found the bars too sweet, I’d reduce the granulated sugar by half. (And the type of jam really does make a difference in terms of sweetness; I tried them with both peach and apricot jam and found them too sweet.)

      - Jenn on March 4, 2017 Reply
  • 5 stars

    I followed your suggestion for the almond/cherry jam variation, adding 1/4 tsp of almond extract to the dough, and sprinkling some sliced almonds on top before baking. Loved them, and will try the pecan/raspberry version soon. Thank you, Jenn!

    - Liz on March 4, 2017 Reply
  • Perfect! Not too sweet…..flavors all blend..I used Reynolds Nonstick foil and did not spray with oil…worked like a charm! Thanks, another recipe added to my “make again list”

    - Elaine on March 3, 2017 Reply
  • Can the recipe be doubled and baked in a 11×17 dish?

    - Anna on March 3, 2017 Reply
    • Hi Anna, I think this would probably be best if doubled and baked in a 9 x 13-inch baking dish. I think 11 x 17 would be too large.

      - Jenn on March 4, 2017 Reply
  • Any way to make these in a 9×13 so more people can enjoy them at once? Possible to just double the recipe and proceed with the larger pan? Or perhaps a 15×10? ABSOLUTELY LOVE your site and all the recipes I’ve tried. Thrilled to keep trying and learning more. Thank you!!

    - Diane on March 3, 2017 Reply
    • Hi Diane, so glad you’re enjoying the recipes! Yes, I think you could double this and use a 9 x 13-inch baking dish. I’d love to hear how they turn out!

      - Jenn on March 4, 2017 Reply
      • 5 stars

        I doubled and used 9 by 13 per your suggestion. Came out perfection!!😘

        - Dora on May 22, 2017 Reply
  • Hi,
    Can quick oats be substituted for the old fashioned oats?
    Thanks.
    Denise

    - Denise on March 3, 2017 Reply
    • Yep, that will work fine Denise. Please come back and lmk how they turn out :).

      - Jenn on March 3, 2017 Reply
  • 5 stars

    My cousin has been making these jam bars
    for several years now. It’s an excellent
    recipe and well liked by everyone.
    Keep those great recipes coming
    Jenn!!

    - Pauline Stewart on March 3, 2017 Reply
  • 5 stars

    Followed the recipe except used sweetened coconut I had on hand. Turned out perfectly delicious. A quick and easy recipe. Great one for family dessert or to take to an event.

    - Martha on March 3, 2017 Reply
  • 5 stars

    Hi Jenn,

    Can I substitute another nut for the pecan? I would like to use Cherry jam. If that helps with the nut choice.

    Thanks.

    - Lisa on March 2, 2017 Reply
    • Definitely – whatever you like but almonds would be wonderful with cherry jam.

      - Jenn on March 2, 2017 Reply
  • These look great! So great, in fact, I immediately ran out and bought the ingredients to make these soon. Question: could coconut oil be used instead of butter? I love me some coconut but don’t know if coconut oil would then make the coconut flavour overpowering.

    - Devan on March 2, 2017 Reply
    • I think coconut oil would work well, Devan. Please let me know how it turns out!

      - Jenn on March 2, 2017 Reply
  • 5 stars

    My daughter, Elly, just made these and they are amazing. I love the oat and pecan taste in the blondie. We used Bonne Maman Raspberry Preserves.

    - Jane C. on March 2, 2017 Reply
  • 5 stars

    They were delicious! The oats and pecans add a nice flavor.

    - Elly on March 2, 2017 Reply
  • 5 stars

    So yummy! Great to take to a potluck. Will definitely make again.

    - Victoria Facciuto on March 2, 2017 Reply
  • Would I need to change anything else if I left out the coconut?

    - Robin on March 2, 2017 Reply
    • Hi Robin, I’d replace the coconut with 1/4 cup more flour and 1/4 cup more pecans or oats. Hope you enjoy them!

      - Jenn on March 2, 2017 Reply
  • Jenn – can the pecans be omitted or substituted for someone with a tree nut allergy? Thanks! Can’t wait for the cookbook!

    - Carolyn on March 2, 2017 Reply
    • Sure, Carolyn. I’d add 1/4 cup more flour and 1/4 cup more oats or coconut. Cookbook is in the home stretch :).

      - Jenn on March 2, 2017 Reply

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