This super-easy and delicious bar recipe makes a great treat. For a neat taste mix two different preserves together like apricot and strawberry or raspberry and blackberry.

Daisy

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Recipe Summary

Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

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  • Combine the butter, brown sugar, flour, baking soda, salt and rolled oats. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the preserves over the top and sprinkle with the remaining crumb mixture, gently pressing crumbs into jam.

  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow to cool before cutting.

Nutrition Facts

289 calories; protein 2.6g; carbohydrates 51.1g; fat 8.5g; cholesterol 20.3mg; sodium 121mg. Full Nutrition
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Reviews (82)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2006
After trying these bars many different ways this is the modified version we liked best: Combine all dry ingredients first then cut in butter with 2 knives as for pie dough. Press with fingers to form a solid mass. Use seedless fruit only preserves for filling. Bake in an 8X8-inch pan lined with buttered foil. Increase baking time by 5 minutes. Serve with vanilla ice cream. This is our personal favorite but any way you make them they're great! Read More
(76)

Most helpful critical review

Rating: 3 stars
10/22/2010
I was looking for a shortbread-based bar cookie recipe & found this. Trufflebun's advice to "combine all dry ingredients first then cut in butter with 2 knives as for pie dough" works well. I used an 8 x 8 glass pan lined with buttered foil. For the filling used a can of whole berry cranberry sauce that had been kicking around the pantry since last Thanksgiving. Added some toasted chopped almonds to the top layer of crust. It came out of the oven quite moist and I would have eated it in a bowl with ice cream if I had any. Next time I'll try jam for the filling. Still looking for a shortbread-based bar cookie recipe. Read More
(3)
95 Ratings
  • 5 star values: 50
  • 4 star values: 32
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
03/09/2006
After trying these bars many different ways this is the modified version we liked best: Combine all dry ingredients first then cut in butter with 2 knives as for pie dough. Press with fingers to form a solid mass. Use seedless fruit only preserves for filling. Bake in an 8X8-inch pan lined with buttered foil. Increase baking time by 5 minutes. Serve with vanilla ice cream. This is our personal favorite but any way you make them they're great! Read More
(76)
Rating: 5 stars
02/20/2007
This is our favorite bar cookie. We've tried many types of fruit, and apricot is our favorite. To make a breakfast oatmeal bar, I double everything except the sugar and jam, which makes a bar that is less sweet. Read More
(55)
Rating: 5 stars
03/10/2007
This is the 2nd time I've tried this recipe. The first time they turned out flat crumbly and the fruit was rubbery. The next time I doulbed the recipe used seedless jam and put about 1-2 tsp of evaporated milk into the oat mixture. It was much easier to press into pan yet still able to crumble on the top. Much more flavorful. So simple and quick to make I have to keep the recipe!! Thanks! Read More
(53)
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Rating: 5 stars
10/14/2008
I really think this recipe works better if you make it in an 8 or 9 inch square pan. If you want to use a 9x13 pan you really need to double the recipe. I doubled it and added 2T. milk and 2t. vanilla as suggested by another reviewer. I cooked 1C. dates chopped in 2C. water until thickened and used this as the fruit topping. Sprinkled cinnamon and ground cloves over it and baked as directed. Really great tasting healthy snack for my family... not too much refined sugar and lots of fiber. Thanks for a keeper recipe:) Read More
(29)
Rating: 5 stars
02/10/2003
Excellent and easy recipe. Instead of using jam you could substitute one cup water and 1/2 cup dates boiled until you get a thick jam like consistancy. That way you don't end up with too much added sugar in the recipe. Also I added a little vanilla and it was great. Thanks for sharing this recipe.:o) Read More
(21)
Rating: 4 stars
01/06/2008
I found these okay but a little dry. I doubled the butter melted completely. My favorite filling is an apple butter/applesauce mix with pumpkin spice added (however much you like). I also add about a fourth cup dry oats to the top layer mix and make sort of crumbly. Read More
(16)
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Rating: 5 stars
05/31/2006
This recipe is simple and easy to prepare but everyone who tastes these bars is really impressed by them. It's great especially for someone who is just learning to bake (like me). Read More
(13)
Rating: 5 stars
10/10/2008
Very Good! I put the whole recipeon the bottom of the pan them covered in jam. I made a streusel topping or cinnamon flour brown sugar and oats and sprinkled on top. Read More
(12)
Rating: 4 stars
09/20/2008
I made this a year ago trying to "copy" or should I say figure out how to make grape bars. I live in the Finger Lakes and also work in vineyards. Anyways one of my bosses got me hooked on these grape bars made with concord grapes a lady in Naples NY makes them and sells them but I still can't find a recipe for them (I'm sure it's secret) LOL But......I came pretty close when I made grape pie filling on top of stove then poured on top instead of jam. It was close but I just read a review (which I'm going to try) that said double the oatmeal recipe and increase time I think it will work. All and all though the base tastes like what I was looking for ty Read More
(11)
Rating: 3 stars
10/22/2010
I was looking for a shortbread-based bar cookie recipe & found this. Trufflebun's advice to "combine all dry ingredients first then cut in butter with 2 knives as for pie dough" works well. I used an 8 x 8 glass pan lined with buttered foil. For the filling used a can of whole berry cranberry sauce that had been kicking around the pantry since last Thanksgiving. Added some toasted chopped almonds to the top layer of crust. It came out of the oven quite moist and I would have eated it in a bowl with ice cream if I had any. Next time I'll try jam for the filling. Still looking for a shortbread-based bar cookie recipe. Read More
(3)
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