Thursday, January 23, 2014

Oatmeal Pecan Jam Bars

 Bar cookies are a classic lunch box treat.
These are good anytime!
I used seedless raspberry jam, because
that's my favorite.

You can either mix this in a food processor,
with a mixer, or with your fingers.

A few zaps, scraping down the sides as
you go to get it combined.
  Everything in at once.
 Break up any large clumps.
Reserve 1 cup of this mixture.
Press the remaining into the bottom of a greased
(use the butter wrapper) 9x13 pan.
 If your pecans aren't already chopped, put
them in the the processor and pulse a few times.
Then add the reserved crumb mixture and
pulse again to combine.
 Spread 1 cup of your favorite jam onto
the bottom crust.
 Spread evenly and then top evenly with
 the remaining crumb-pecan mixture.
 Bake @350º for about 35 minutes.
 Or until the crust is golden and the jam is
bubbling through in a few places.
Let cool for 25 minutes before cutting.

Oatmeal~Pecan Jam Bars
3/4 C chopped pecans
3/4 C brown sugar
3/4 C butter, cold and cut up
1-1/2 C flour
1-1/2 C oatmeal
1 t cinnamon
1/2 t baking soda
1/2 t sea salt
1 C jam ~ I love raspberry!
Mix together the brown sugar, flour, oats, salt
soda, and cinnamon in a large bowl. Cut in the cold
butter with your fingers until the mixture gets
crumbly.  You can use a food processor. Reserve
about 1 C of the mixture and press the rest into
a greased (I use the butter wrapper for this)
 9x13 pan. Spread the jam evenly over the
bottom crust. Combine the chopped pecans with
 the reserved crumb mixture and sprinkle
over the top. Bake @350º for 35-40
minutes. Let cool for 25 minutes, then cut
into bars or squares.