An Ode to Jam Bars

FACT: These bars are not new to my kitchen

FACT: This is Andrew’s favorite recipe of mine

FACT: You should make these bars right now

112614 triple stack

Jam Bars


1 1/2 cups flour
1/2 cup sugar
1/2 t baking powder
1/2 t salt
1/2 cup unsalted butter
1 egg
1 cup fruit jam (Knott’s Berry Farm Boysenberry is by far my favorite)


Pre-heat oven to 375 degrees and grease a 9″ baking dish.

Combine flour, sugar, baking powder and salt in a large mixing bowl. Cut in the butter, until the mixture resembles coarse crumbs. Stir in egg to form a crumbly dough. (Note: I used my stand mixer for this batch, but I’ve made these by hand without any electric equipment and had no problem.)

Press 3/4 of the mixture into the greased baking dish. Top with jam and evenly spread almost-but-not-quite to the edges of the pan.

Top with remaining crumb mixture.

Bake 30 minutes or until pale golden brown. Let cool and then cut into squares.

112614 squares


No matter what wacky ingredient I try swapping into this recipe (coconut oil, gluten free flour, almond meal, coconut sugar, brown sugar, apricot jam, jelly, preserves) or what ratio of crust-to-jam I follow (mostly crust, minimal topping, equal crust-to-topping), they always taste amazing.


112614 jam bite



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