Jam Bars

Easy Jam Bars {using Rhubarb or Lemon or Blackberry}

You get my drift. I love Belle Maman jams so of course I went with those.

So why do Norwegians love jam so much? My mom used to have toast with a slice of sharp cheddar cheese and jam, my cousin’s favorite snack is Wheat Thins, cream cheese and raspberry jam. I like pancakes with sour cream and Lingonberry jam. I don’t know if it’s our sweet tooth problem or what.

So, I found this recipe online and decided I needed to check it out. It reminds me of a date bar, but it’s definitely sweeter.

Easy Raspberry Bars

Preheat the oven to 350 degrees.

In a large mixing bowl, combine all ingredients except preserves (flour, sugar, pecans, butter, and egg). Beat at a low speed until the mixture resembles coarse crumbs.

Set aside 2 cups of the mixture (about half). Press the remaining crumb mixture into the bottom of a greased 8×8″ pan.

Spread raspberry preserves on top of crumb mixture, leaving ½” of edge on all four sides.

Once you’ve spread a layer of preserves, crumble the reserved crumb mixture on top, like a pile of snow.

Bake 40-50 minutes or until lightly browned. If serving as a crisp, serve warm with a scoop of ice cream. If serving as bars, allow the pan to cool completely, about 1 hour, then slice into bars.

*****From the Recipe Box:

It definitely needs the cooling time to get an adequate slice.

and remember:

I feel like my greatest accomplishment today is not saying what I’m thinking out loud. Big kiss, Lynn

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