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Jam Bars

Jam Bars
Jam bars. Just what the name implies—a collision of shortbread and preserves cut into bars. Sweet and crumbly and gooey and all around lovely.
Christina Lane

Prep 20 mins
Cook 40 mins
Total 1 hr
Dessert
American
12 to 16 servings
253 kcal

Ingredients 

  • 1/2 cup almond meal
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened coconut flakes
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 9 tablespoons unsalted butter softened, plus more for the pan
  • 1/4 cup dark or light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg white
  • Heaping 1/2 cup of your favorite homemade jam

Directions 

  • Preheat the oven to 350°F (180°C). Butter an 8-inch (20-cm) square baking dish or line it with parchment paper.
  • In a medium bowl, whisk together the almond meal, flour, coconut, salt, and baking powder.
  • In a separate bowl with a handheld mixer or in the bowl of a stand mixer, beat the softened butter with the brown and granulated sugars until light and fluffy, 2 to 3 minutes. Add the egg white and beat until well combined.
  • Add the flour mixture to the butter mixture and beat until combined, about 15 seconds. The dough will be pretty sticky. If you have time, you can cover and refrigerate the dough for about 15 minutes.
  • Dump half the dough over the bottom of the baking dish, using your fingers to press it into an even layer. (Buttering your fingers or using the wrapper from your stick of butter will help keep the dough from sticking to your fingers.)
  • Spread the jam over the surface of the dough, leaving a fraction of an inch or a half centimeter space between the jam and the pan so the bars won’t stick quite so much to the pan.
  • Top the jam with the remaining dough, using your fingers to make big crumbles of dough. The dough won’t cover the entire surface and that’s okay because some blobs jam left showing in between the crumbles is what makes this dessert so attractive.
  • Bake for 30 to 35 minutes, until the topping starts to turn deeply golden brown.
  • Let the jam bars cool in the pan and then cut into bars. The jam bars are best devoured the same day as the bottom crust tends to get a touch soggy if covered and kept overnight.