These bars are everything I want in a hand-held dessert: crunchy substantial crust, fruity jam and streusel topping. This recipe is so easy and adaptable to whatever fruit jam and nuts you have on-hand. One batch may not be enough.
Lindsay
- 1 cup (115 grams) pecan halves, coarsely chopped
- 1 1/2 cups (190 grams) all-purpose flour
- 1 1/4 cups (115 grams) old-fashioned rolled oats
- 1/3 cups (65 grams) sugar
- 1/3 cup (75 grams) dark brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3/4 cup (170 grams) unsalted butter, melted
- 1 cup (320 grams) raspberry jam
Preheat oven to 350°. Butter an 8-inch square baking pan. Line the bottom and sides with parchment paper, leaving an overhang for easy lifting when the bars are ready to be cut.
Spread pecans on a rimmed baking sheet and toast until lightly browned, about 5-7 minutes. Let cool.
Whisk flour, oats, sugars, salt, baking soda and cooled pecans in a large bowl. Pour in the melted butter and stir until well combined.
Press two-thirds of the oat mixture (about 3 cups/470 grams) into an even, firmly packed layer on the bottom of the baking pan. Using a spatula, spread the raspberry jam evenly over the surface, leaving a 1/4″ border at the edges. Sprinkle the remaining oat mixture evenly over the jam.
Bake for 40 minutes, until the top is golden brown, rotating the pan halfway through baking.
Let the bars cool completely in the pan, about 3 hours. Lift the bars out using the parchment and transfer to a cutting board. Cut into 2″ squares.
Spencer Family Cookbook 