Raspberry Jam Bars
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Sweet, tart and gooey, these raspberry jam bars are a happy marriage of blondies and jam.
Sweet, tart, and gooey, these raspberry jam bars are a happy marriage of blondies and jam, and I love them just as much with my morning coffee as I do for dessert. The top and bottom layers are made from the same batter but they bake up differently; the bottom is soft and chewy while the top is light and crisp. Feel free to swap out the raspberry jam for your favorite flavor but avoid anything too sweet—tart-flavored jams like cherry, blackberry or raspberry work best. Also, keep in mind that these bars are quick to throw together but they do take a few hours to set up and cool before cutting.
“Great recipe! Super easy to make and a real crowd pleaser. A double batch was devoured by 8 adults.”
What You’ll Need To Make Raspberry Jam Bars
- Pecans: Add crisp and nutty flavor to the top of the bars.
- All-purpose flour: Provides structure and helps bind the ingredients.
- Unsweetened coconut flakes: Offer a hint of tropical flavor and nice texture contrast.
- Old-fashioned rolled oats: Contribute chewiness and heartiness to the bars.
- Baking powder: Helps the bars rise and achieve a light texture.
- Butter: Adds richness and moisture to the bars.
- Granulated sugar: Adds sweetness and aids in browning.
- Light brown sugar: Provides a very subtle caramel-like flavor and chewiness.
- Egg: Acts as a binder and adds moisture.
- Raspberry jam: Adds tart, fruity sweetness, and lovely color to the bars.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin: In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, and baking powder.
Blend until the mixture has a fine, sand-like texture and set aside.
In the bowl of an electric mixer, combine the butter with the granulated sugar and brown sugar.
Beat until light and creamy, a few minutes.
Add the egg.
Beat until well combined.
Add the flour mixture to the butter mixture.
Beat on low speed until just combined.
Place 2/3 of the dough over the bottom of the prepared baking dish, using an offset spatula to spread it into an even layer. (If you don’t have an offset spatula, lightly wet your fingers and press the dough into an even layer.)
Spread the jam over the surface of the dough, leaving ¼-inch space between the jam and the sides of the baking dish so the bars won’t stick quite so much to the foil.
Pinch off 1-inch clumps of the remaining dough and scatter evenly over top of the jam. The dough won’t cover the entire surface; that’s okay.
Bake for about 35 minutes, until the topping is golden brown.
Let the jam bars cool in the baking dish on a rack for about 15 minutes. Using the foil overhang, lift the bars out of the pan and onto the countertop. Pull the foil away from the sides to prevent sticking, and then let sit until completely cool, a few hours. Cut into 16 bars. Enjoy!
Frequently Asked Questions
Absolutely! Feel free to swap out the raspberry jam for your favorite flavor but avoid anything too sweet—tart jams like cherry, blackberry, or raspberry work best.
Yes, they can be made up to 2 days ahead and stored in a covered container at room temperature.
Yes, they freeze nicely for up to 2 months. Prior to freezing, let them cool completely and store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove the bars from the container and let them come to room temperature.
Yes, you can replace either of these ingredients with an equal amount of another ingredient that does not need to be avoided, such as the oats, nuts, or coconut.
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Raspberry Jam Bars
Sweet, tart and gooey, these raspberry jam bars are a happy marriage of blondies and jam.
Ingredients
- ½ cup pecans
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
- ½ cup unsweetened coconut flakes
- ¼ cup old-fashioned rolled oats
- Heaping ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- ½ cup raspberry jam
Instructions
- Preheat the oven to 350°F and adjust the oven rack to the middle position. Line an 8-inch square baking dish with heavy-duty aluminum foil so that it overlaps the sides and spray with nonstick cooking spray.
- In the bowl of a food processor fitted with the steel blade, place the pecans, flour, coconut, oats, salt, and baking powder. Blend until the mixture has a fine, sand-like texture. Set aside.
- In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar on medium speed until light and creamy, a few minutes. Add the egg and beat until well combined. Add the flour mixture to the butter mixture and beat on low speed until just combined. The dough will be sticky. Place ⅔ of the dough on the bottom of the prepared baking dish, using an offset spatula to spread it into an even layer. (If you don’t have an offset spatula, lightly wet your fingers and press the dough into an even layer.) Spread the jam over the surface of the dough, leaving ¼-inch space between the jam and the sides of the baking dish so the bars won’t stick to the foil. Pinch off 1-inch clumps of the remaining dough and scatter evenly over top of the jam. The dough won’t cover the entire surface; that’s okay. Bake for about 35 minutes, until the topping is golden brown.
- Let the jam bars cool in the baking dish on a rack for about 15 minutes. Using the foil overhang, lift the bars out of the pan and onto the countertop. Pull the foil away from the sides to prevent sticking, and then let sit until completely cool, a few hours. Cut into 16 bars. Cover the bars with foil and store at room temperature for up to two days.
- Freezer-Friendly Instructions: These bars can be frozen for up to 2 months. Let them cool completely and store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove the bars from the container and let them come to room temperature.
Nutrition Information
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- Serving size: 1 bar
- Calories: 192
- Fat: 10 g
- Saturated fat: 5 g
- Carbohydrates: 24 g
- Sugar: 15 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 53 mg
- Cholesterol: 27 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Jenn’s recipes are my #1 go to (ahead of even ATK!). These bars are some of my favorites…nutty, not too sweet…and I generally prefer chocolate desserts. They are *that* good! Thanks, Jenn, for sharing.
I made these for a church potluck and got lots of compliments. They are delicious!
Such a treat, easy to make and delicious. Thank you for another wonderful recipe Jenn! They remind me of a date bar recipe that are my father in law’s favorite. Unfortunately, the recipe has been lost. Do you think that these could be made with a date spread instead of the raspberry jam?
Yes, I think a date spread would work here. Please LMK how they turn out if you try it!
I finally made these with a date spread in place of the raspberry jam. I used Premium Medjool Date Paste by Med Cuisine. They were delicious. My father in-law really appreciated them.
Thanks Again Jenn for all you do. I have been a follower for several years now. I have both of your cookbooks and use both your blog and the cookbooks weekly. You have helped me both a better and more confident home chef.
Thanks,
Cathy
Hi. Have made these often and always great. I need to make a large batch to divide among three couples as a gift to each. Should I double the recipe and use a 9×13 pan? Would they still be as thick using this and how long would you bake them for? Thanks.
Glad you like them! Yes, you could double and use a 9 x 13-inch pan. They will be about the same thickness. Baking time may be just a touch longer. Hope your friends enjoy!
Thanks, Jenn. I am always so appreciative of how timely your replies are. I also appreciate when you say, in the kindest way possible, that something I want to try probably will not work.
🙂
Do you think these would taste weird if I used peanuts instead of pecans?
Hi Stefanie, I think it would taste a little different but definitely not weird (just make sure to use unsalted peanuts). Please LMK how it turns out if you try it!
wowwww! So easy and delicious but also “special”. The pecans and coconut in the batter just add that “something” that makes them amazing. used raspberry jam as the filling and it was delish but now i’m excited to try with blueberry or strawberry. I added some demara sugar on top for a little texture and crunch and it was perfect! will definitely be making these again.
Delightful! Can’t wait to bring them to my potluck tomorrow!
Could these be made with a thin layer of homemade blueberry pie filling instead of jam?
Hi KLJ, that should work but I’d puree it first to get it to the consistency of jam. Please LMK how they turn out!
Hi Jenn… Would this recipe adapt well to gluten free? Any advice welcome 🙂
Sure, Nicole, I think it would be fine. I’d use an all-purpose gluten-free flour. A lot of readers comment that they have good luck with King Arthur’s gluten-free blend. Please LMK how the bars turn out if you make them!
I used Bonne Maman pineapple and passionfruit jam, sprinkled some Maldon sea salt on top when the bars came out of the oven, and goodness gracious did they turn out perfectly! Sweet but not too sweet, and the bars were perfectly soft but still held together well. Fantastic recipe that I’ll be making regularly from now on.