Could I just chop the nuts and then blend the ingredients together with a spoon or a mixer? I made these last weekend and they were moist and flavorful and my hubby loved them. I made these to serve the ladies at Book Club and they were enthusiastically received. Will definitely make again. If that helps with the nut choice. It has a deep flavor that is a perfect balance of tart and sweet. Add the jam and topping: Top the warm crust with jam, spreading it all the way to the corners. 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. Your email address will not be published. It is AWESOME exactly as the recipe is. Hi Mary-Ellin, I think that sounds delicious. No creaming butter, no electric mixers. Loved these bars, easy to make and my family members went Yummmy! Life of Dozer – Suspiciously sniffing a runaway raspberry, disappointed he didn’t get to taste test the Raspberry Bars! Hi, Can quick oats be substituted for the old fashioned oats? Please lmk how it turns out! These were soo easy to make and absolutely delicious. Your recipes are Bible .. I had to double the mixture as family meals call for more than 16 bars. Perfect! However, they are delicious when freshly baked! Really great because of all that crispy edge we fight over. I used pineapple mango jam on one side, added a sprinkle of coconut – the other side with my smooth strawberry jam. If your jam is not soft and easy to spread, pop it in the microwave for 1 minute to soften. Can I make these without unsweetened coconut flakes? I’ve made them in 8×8 as well as 9×13. Well, these 5 Ingredient Chocolate Peanut Butter Bars are a hot contender for the World’s Speediest Bars too. Pecans and peaches…couldn’t get more Georgian! Thanks, Jenn, for another wonderful recipe. Learn how your comment data is processed. Jenn, I have baked these bars about 10 times. Made 3 batches for a cookie exchange party this week – HUGE hit of course Did each batch with different jam – blueberry, cherry & raspberry. So great, in fact, I immediately ran out and bought the ingredients to make these soon. Guys, I know I keep saying it, but THESE bars really might be my new favorite recipe on the blog. Hi Phyl, Most of my recipes actually have metric measurements. Substitutions: steel cut oats (add a bit of crunch), strawberry jam since I did not have raspberry, walnuts instead of pecans (since that’s what I had). Let the jam bars cool in the baking dish on a rack for about 15 minutes. 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. You just need to cook clever and get creative! If I ever come across a recipe called “Best Ever” something, I know it’s by an Australian! You must use unsalted butter. Cover and store in pan up to 5 days or freeze up to 1 month. I’d love to hear how they turn out! Everyone loves them. Reliable recipes rule. My 97yr-Dad’s oven belongs in the Smithsonian so they were a tad dry, albeit tasty, first try (temp gauge spastic). It was more delicious than the simplicity would indicate! Hi Nicole, I haven’t made these with anything but all-purpose flour, so I can’t say for sure, but I think it will work. Hi Paula, If you found the bars too sweet, I’d reduce the granulated sugar by half. Go by the color of the top - it should be a deep golden brown. You are truly talented! They are also good with apricot or blueberry jam. Once the bars … ABSOLUTELY LOVE your site and all the recipes I’ve tried. How much egg should I use if I tried to do 1.5 times the recipe? The Raspberry Jam Bars are a heaven sent dessert!! I used almonds in place of pecans, added a little almond extract and used sour cherry jam. I had to substitute preserves for jam. My Raspberry Jam Bars are ridiculously easy to make, and faster than most recipes because it uses melted butter rather than creaming it or rubbing it into the flour. A charming treat. But honestly, for the convenience, it is a very small compromise to me! Thanks for another great recipe . Made this today and just had them for dessert after dinner. I made these with just a couple of small modifications; I used 1/4 cup of granulated sugar and peach jam instead of raspberry. I used 4 fruit preserves from Costco, and these came out perfectly. Followed the recipe exactly-simple, easy to follow & delicious results–Thank You! Because there are no … Required fields are marked *. This website is written and produced for informational purposes only. Absolutely gorgeous! Hi Susan, I’d replace the coconut with 1/4 cup more flour and 1/4 cup more pecans or oats. Great recipe! Stir in oats and sugar. I used raspberry but you can use any jam you want! I made them with low sugar apricot jam… they were a huge hit! I’d love to hear how they turn out. Here’s why these are so easy – all other Raspberry Bar recipes I have seen require softened butter to be creamed using a stand mixer or handheld electric beater or it’s made like shortbread by rubbing / cutting butter into the flour. Also, I hate baking. Recipe is perfect as it’s written here… Great combination of the butter crust and sweet jam. It is great tasting, alittle crumbly, super fast and easy. These are delicious. It’s an excellent recipe and well liked by everyone. Will definitely make them again! I’d add 1/4 cup more flour and 1/4 cup more oats or coconut. My personal observation. This field is for validation purposes and should be left unchanged. I love them! The better you crumble it, the softer the top will be once baked so when you bite into it, it doesn't press down and make the jam ooze out (not that that's such a bad thing!!!).
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