Honey is used to sweeten and jam the fruit in these cookies.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 ¾ cups all-purpose flour
- 2 cups rolled oats
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts
- ¾ cup fruit preserves, any flavor
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking pan.
- In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
- Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 200 mg |
| Sugars | 28 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Love it!! Made it the first time as is, but wanted more jam so next time I doubled the amount. I cut the bars smaller (4×4) to make 16 instead of 12.
I had some blackberry “all fruit ” jam that was about to expire so I used it in this. It was delicious! The only other changes I did were to use the Splenda brown sugar to cut calories and I also added a handful of dried cranberries for some crunch.
Excellent bars, and bonus is they are easy and relatively quick. I made for a school fundraiser. I took the tips from another reviewer which were VERY helpful–reserve only 3/4 – 1 cup oats mixture for the topping. Put all the walnuts in the topping, not the bottom. For those who say it’s too crumbly, make sure to press the bottom down so it is firm, and cool completely, overnight. My advice is not to spread jam to the pan edge as it sticks terribly and burns. I cut these this morning and they are not crumbly at all–crispy crust and chewy center–the BEST.
Yummy! I used my homemade apple butter. I followed recipe as written.will make again!
Excellent for breakfast or as a treat. I’ve made it exactly according to the recipe and everyone loved it. I also tried using fresh blueberries in place of jam. Equally tasty!
Came out amazing.
I did use my own organic Plum Butter in place of the jam and deleted the walnuts. I have had 3 people ask for this recipe
It’s a good basic recipe. I looked at mazurka recipes which are similar to this one and they used cold butter and included coconut. So if I make it next time, I will do this.
Just made this for the first time and it was fantastic! I cut them while still warm in the middle and I have to say it was the best thing ive put in my mouth in a while. Thank you so much for sharing this. Definitely will make again.
These got eaten very quickly by my family and friends! I thought they were a touch on the sweet side, but very good.
Very good! I cut it while it was warm but left it in the pan and let it firm up in the freezer, it cut into squares pretty easily after that. I had my heart set on making these but all I had was a half stick of butter so I cut the recipe in half and made it in an 8 by 8 inch pan. Next time I’ll make the full batch:) This may sound weird but I think I’ll try it with marmalade in the middle next time.
I omitted the nuts and used more oats (one person these were being served to has a nut allergy) and used blackberry jam. I wanted to jazz them up a bit so I made a simple confectioner’s sugar glaze with lemon juice and a little of the same jam used in the filling once they were completely cooled. So quick and easy—delicious!
I made some jam last year that the kids just did not want to eat. It had a flavor like apple butter, but was made from a combination of apples and end-of-season green tomatoes and I guess it was just asking too much to insist that we finish it before opening other jams I’d made. They pretty much stopped eating jam. Sigh… Made this recipe using the homemade green tomato jam and the whole concoction was awesome and devoured. I have two more jars of the stuff and will definitely make this again. It often makes me crazy when people don’t make a recipe exactly as directed, then review it…but I made a couple of changes that may have detracted from the results – but not the flavor – and I wanted to share them. I increased the recipe to 1.5 times the original and baked it in a jelly roll pan because I wanted to use more jam : ) I probably let the butter soften way too long as the mixture was really goopy. Or, maybe it was that I did as another reviewer suggested and put all the walnuts in the top portion of the mixture? Anyway, I just used a fork to spread the mixture over the bottom of the jelly roll pan, spread the layer of jam, then dropped the remaining mixture in small spoonfuls across the top of the thing. It worked out fine. The recipe is pretty sweet for my taste, but I had absolutely no complaints from the kids or anyone else. It was so good that I served it for dessert to friends who came over for dinner. With a small scoop of vanilla ice cream it gets even better.
Excellent! love the toasty crunchiness!
I hadn’t made these for years! I used blueberry jam with blueberry chunks in and they are delicious. 18 minutes was almost too much. 16 minutes would probably have been better.
I made these plenty of times and they are awesome. When we get asked to parties these are asked to be made every time ! Strawberry jam is the best for sure.
I followed this recipe exactly and I don’t taste what other people did that rated this 5 stars
I added half a cup of peanut butter and named them peanut butter and jelly squares-everyone loved them
We LOVE these!! I find that 1 cup of fruit preserves is better then 3/4 cup and most of the time I do half strawberry or raspberry (my favorite) and half apricot or peach (dh’s favorite).
These are a delicious healthy snack….. I used all applesauce in place of the butter. It makes a soft bottom crust, then i mixed 1 – 1 1/2 cups more oats into the remainder of the mix, to make it more crumbly for the top. I used rasperry jam. They’re just the right amount of sweet.
Very good, my family loved them! I used Raspberry jelly. Was thinking that natural peanut butter and jelly would be good to try next time.