 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
These sometimes turn out crumbly, but that sure doesn't affect the taste. They taste delicious as bar cookies and also go great with ice-cream. Our family fights to see who gets to sprinkle the crumbs left in the pan over ice-cream. Ingredients:
1 cup butter, softened |
2 cups flour |
1/2 cup powdered sugar |
1 (10 ounce) jar 100% all-fruit jam (i use smuckers and we like strawberry and raspberry best, but any fruit would do.) or 1 (10 ounce) jar jelly (i use smuckers and we like strawberry and raspberry best, but any fruit would do.) |
1/4 cup butter, melted |
1/2 cup brown sugar |
1 1/2 cups rolled oats |
2 teaspoons cinnamon |
Directions:
1. In a large bowl, mix together the softened butter, flour and powdered sugar.
2. Mix only until the mixture is crumbly - if it gets to the goopy stage it will still work, but it is harder to work with.
3. Press mixture into the bottom and about 1/2 inch up the sides of a 9 X 13 pan.
4. If mixture is goopy and sticks to your hands try pressing with wet hands.
5. Bake at 350 degrees for 20 minutes.
6. Meanwhile, mix together the 1/2 cup melted butter, the oats, brown sugar and cinnamon.
7. When the short-bread crust comes out of the oven and while it's still red-hot, spread the jam or jelly over the crust. Use the whole jar.
8. Crumble the oat mixture evenly over the jam/jelly layer.
9. Return pan to oven and bake an additional 7 to 10 minutes.
10. Let cool for a half hour or so before cutting into bars.
|
|