13Ingredients
Calories
65Minutes

Buttery shortbread, sweet fruit jam, and a crumbly streusel topping, these bars are a great contribution to any dessert table!

Ingredients

  • 1/2 cup unsalted butter (softened)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 1/2 cup all purpose flour
  • 1/3 cup quick cooking oats
  • 1/3 cup light brown sugar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter (melted)
  • 2/3 cup fruit jam (at room temperature)

Directions

  1. Preheat the oven to 350°F. 
  2. Line an 8-inch square baking pan with parchment paper. Set aside.
  3. To make the crust, place the softened butter, sugar, vanilla, and salt in a medium bowl. Whisk to combine. Add the flour and continue whisking until a soft dough forms.
  4. Transfer the dough to the baking pan.
  5. Using a tamper, clean hands, or the bottom of a heavy glass, press the dough into an even layer.
  6. Transfer the baking pan to the middle rack of the oven.
  7. Bake the crust for 15-18 minutes, until slightly golden at the edges. While the crust bakes, prepare the streusel.
  8. Place the flour, oats, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Whisk to combine. Pour the melted butter over the mixture and stir with a fork until large crumbs form. Transfer the bowl to the freezer to chill while waiting for the crust to finish baking. Do not freeze longer than 15 minutes.
  9. Remove the baking pan from the oven. Gently spread the jam in an even layer over the crust. Sprinkle the chilled streusel evenly over the jam.
  10. Transfer the baking pan to the middle rack of the oven.
  11. Bake for 30–35 minutes or until the streusel is golden brown and the jam bubbles slightly at the edges.
  12. Remove the baking pan from the oven. Allow the bars to cool for 20 minutes at room temperature, then transfer them to the refrigerator. Chill for at least 2 hours before slicing and serving.
  13. Lift the bars out from the pan by pulling up on the edges of the parchment paper. Slice into squares, and serve.
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