Any Jam Bars
Use your favorite jam or preserves in these super-easy, make-ahead treats.
Ingredients
- canola or vegetable oil spray
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher or fine sea salt
- ½ cup (113g) unsalted butter softened
- 1 tablespoon canola or vegetable oil
- ½ cup (100g) sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (8oz) apricot or other jam or preserves room temperature
Instructions
- Spray a 9-inch square pan and line with parchment paper, leaving a slight overhang all around.
- In a small bowl, whisk together the flour, baking powder and salt; set aside.
- In a stand mixer with a paddle attachment or a bowl with a hand mixer, cream the butter, sugar, and oil for 2 - 3 minutes on medium speed until light and fluffy. Scrape the bowl.
- Add the egg and vanilla and mix until thoroughly combined.
- On low speed, add the flour mixture and mix just until incorporated.
- Divide the dough and place each half in a Ziploc bag. Refrigerate (up to 48 hours) or freeze (30 – 60 minutes) until firm.
- Preheat the oven to 350°F or 180°C.
- Grate or clump/crumble one half of the dough evenly over the prepared pan. Use a little of the second half of dough to fill in any holes. Press down gently to form an even layer.
- Spread the jam evenly on top with an offset spatula.
- Grate or clump/crumble the remaining dough over it.
- Bake on the middle shelf for 25 - 30 minutes until golden.
- Place the pan on a cooling rack to cool completely.
- Carefully use the parchment to remove to a cutting board.
- Use a sharp, serrated knife to cut it into 16 bars. (Cut down the middle, then in half, etc.)
- Store between parchment paper in an airtight container up to three days or freeze up to three months.