Thursday, November 3, 2016

Jam & Oat Bars

This is a Pioneer Woman recipe.  I stumbled upon it recently, couldn't stop thinking about it, and had the ingredients on hand, so whipped it up!  It's so quick to make, and the bars are wonderful.  For some reason I had been reluctant to make this kind of bar with jam instead of making my own fruit filling, and let me tell you, that reluctance was unfounded.  These bars will be made many times over.  I used Bonne Maman cherry preserves for this batch, but it seems like pretty much any jam would work.  Just don't skimp on the jam!  A full 13 oz jar went into this.
These bars are pretty perfect as is, but I'd like to experiment with it in the future.  Perhaps applesauce in place of the 3/4 stick of butter (it would still have a full stick!) and half the sugar.  Normally I don't worry about healthifying desserts, but almost 2 sticks of butter really is a lot for such a thin dessert and the jam itself has plenty of sugar.  I'll update this after I try it out!  If those tweaks don't work, well, full butter and sugar it is.
Jam & Oat Bars
1 1/2 C oats (I used instant)
1 1/2 C flour
1 C brown sugar
1 tsp baking powder
1 3/4 sticks cold salted butter, cut into cubes (add 1/4 tsp salt if your butter is unsalted)
13 oz jar jam (I used Bonne Maman Cherry Preserves)
Preheat oven to 350 and grease a 9 by 13 dish.  Place first 4 ingredients in bowl of stand mixer and mix until combined.  Add butter and mix until everything comes together in a chunky dough.  Press half of the dough into the prepared dish and spread jam on top, going almost to the edges (jam will burn a little if it touches the edges).  Sprinkle remaining dough on top and press down gently.  Bake until golden, about 35 minutes.
Yield: 12 servings

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