“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.”
READY IN:
45mins
YIELD:
24 bars
UNITS:
US

Ingredients Nutrition

  • 1 cup butter, softened
  • 2 cups flour
  • 12 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.)
  • 14 cup butter, melted
  • 12 cup brown sugar
  • 1 12 cups rolled oats
  • 2 teaspoons cinnamon

Directions

  1. In a large bowl, mix together the softened butter, flour and powdered sugar.
  2. 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.
  3. Press mixture into the bottom and about 1/2 inch up the sides of a 9" X 13" pan.
  4. If mixture is goopy and sticks to your hands try pressing with wet hands.
  5. Bake at 350 degrees for 20 minutes.
  6. Meanwhile, mix together the 1/2 cup melted butter, the oats, brown sugar and cinnamon.
  7. 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.
  8. Crumble the oat mixture evenly over the jam/jelly layer.
  9. Return pan to oven and bake an additional 7 to 10 minutes.
  10. Let cool for a half hour or so before cutting into bars.

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