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Raspberry Jam Bars
Sweet, tart and gooey, these raspberry jam bars are a happy marriage of blondies and jam.
Sweet, tart and gooey, these raspberry jam bars are a happy marriage of blondies and jam — and I love them just as much with my morning coffee as I do for dessert. 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.
What You’ll need To Make Raspberry Jam Bars
How To Make Raspberry Jam Bars
To begin: 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 and set aside.
In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar until light and creamy, a few minutes.
Add the egg.
Beat until well combined.
Add the flour mixture to the butter mixture.
Beat on low speed until just combined.
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.)
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.
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.
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. Enjoy!
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Raspberry Jam Bars
Sweet, tart and gooey, these raspberry jam bars are a happy marriage of blondies and jam.
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
- 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.
- 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.
- 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.
- 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.
- Freezer-Friendly Instructions: These can be frozen for up to 2 months. Let the cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the bars from the container and let them come to room temperature.
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
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Reviews & Comments
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Do you think these would taste weird if I used peanuts instead of pecans?
Hi Stefanie, I think it would taste a little different but definitely not weird (just make sure to use unsalted peanuts). Please LMK how it turns out if you try it!
wowwww! So easy and delicious but also “special”. The pecans and coconut in the batter just add that “something” that makes them amazing. used raspberry jam as the filling and it was delish but now i’m excited to try with blueberry or strawberry. I added some demara sugar on top for a little texture and crunch and it was perfect! will definitely be making these again.
Delightful! Can’t wait to bring them to my potluck tomorrow!
Could these be made with a thin layer of homemade blueberry pie filling instead of jam?
Hi KLJ, that should work but I’d puree it first to get it to the consistency of jam. Please LMK how they turn out!
Hi Jenn… Would this recipe adapt well to gluten free? Any advice welcome 🙂
Sure, Nicole, I think it would be fine. I’d use an all-purpose gluten-free flour. A lot of readers comment that they have good luck with this one. Please LMK how the bars turn out if you make them!
I used Bonne Maman pineapple and passionfruit jam, sprinkled some Maldon sea salt on top when the bars came out of the oven, and goodness gracious did they turn out perfectly! Sweet but not too sweet, and the bars were perfectly soft but still held together well. Fantastic recipe that I’ll be making regularly from now on.