Prep 15 mins
Cook 30 mins
These sometimes turn out crumbly, but that sure doesn't affect the taste. They taste delicious as bar cookies and also go great with ice-cream. Our family fights to see who gets to sprinkle the crumbs left in the pan over ice-cream.
- 1 cup butter, softened
- 2 cups flour
- 1⁄2 cup powdered sugar
- 1 (10 ounce) jar100% all-fruit jam (I use Smuckers and we like strawberry and raspberry best, but any fruit would do.) or 1 (10 ounce) jar jelly (I use Smuckers and we like strawberry and raspberry best, but any fruit would do.)
- 1⁄4 cup butter, melted
- 1⁄2 cup brown sugar
- 1 1⁄2 cups rolled oats
- 2 teaspoons cinnamon
- In a large bowl, mix together the softened butter, flour and powdered sugar.
- Mix only until the mixture is crumbly - if it gets to the goopy stage it will still work, but it is harder to work with.
- Press mixture into the bottom and about 1/2 inch up the sides of a 9" X 13" pan.
- If mixture is goopy and sticks to your hands try pressing with wet hands.
- Bake at 350 degrees for 20 minutes.
- Meanwhile, mix together the 1/2 cup melted butter, the oats, brown sugar and cinnamon.
- When the short-bread crust comes out of the oven and while it's still red-hot, spread the jam or jelly over the crust. Use the whole jar.
- Crumble the oat mixture evenly over the jam/jelly layer.
- Return pan to oven and bake an additional 7 to 10 minutes.
- Let cool for a half hour or so before cutting into bars.
I was careful- didn't let the dough get to the "goopy" stage, which made it easy to pat into the dish.. used a jar of blackberry jam, and added a pinch of nutmeg to the oatmeal topping. I sprayed the top with butter spray & ran it into the oven for 10 minutes. YUM is the perfect title for these goodies! Made for PAC, and loved the results!!