Jammin Good Bars Recipes

JINGLE JAMMIN' BARS

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8- or 9-inch square pan with shortening. Mix all ingredients except preserves in large bowl until crumbly. Press two-thirds of crumbly mixture in pan. Spread with preserves. Sprinkle with remaining crumbly mixture; press lightly.
• Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows.

JAMMIN GOOD BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, stir together the flour, sugar, baking powder, salt and cinnamon. Cut in the shortening until the mixture is coarse and crumbly. Stir in the egg. I use my hands to mix it all together, it just seems easier. Press about half of the mixture into the bottom of the prepared pan. Spread the raspberry preserves over the crust then sprinkle with the remaining crumb mixture.
• Bake for about 35 to 40 minutes in the preheated oven, until lightly toasted. Careful not to overcook. Cool in the pan on a wire rack. Then cut into squares, enjoy!

PEANUT BUTTER JAMMIN' BARS

Steps:

• Preheat oven to 375°F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease the foil; set pan aside.
• For crust, in a very large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the brown sugar, vanilla, baking soda, and salt until combined, scraping sides of bowl occasionally. Beat in the oats and as much of the flour as you can with the mixer. Stir in any remaining flour (mixture will be crumbly). Reserve 2 cups of the oat mixture. Press remaining oat mixture firmly into the bottom of the prepared pan; set aside.
• In a small bowl whisk the jam until smooth; spread jam evenly over the crust to within 1 inch of edges. Sprinkle evenly with the reserved oat mixture and the chocolate-covered peanuts.
• Bake for 25 to 30 minutes or until jam is bubbly and topping is golden brown. Cool in pan on a wire rack. Use foil to lift uncut bars out of the pan. Transfer to a cutting board. Cut into bars.