dessert-bars

Dessert Bars

14 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Debbie
Recipe by  Debbie

“A bar cookie using just five ingredients You can dust with confectioners' sugar if you like.”

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Ingredients

Adjust Servings

Original recipe yields 20 - 1 inch squares

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a medium bowl, cream together the butter and sugar until light and fluffy. Blend in the egg yolks. Gradually mix in the flour to form a dough. With lightly floured hands, press half of the dough into the bottom of the prepared pan. Spread evenly with raspberry jam. Flatten pieces of the remaining dough and place them over the raspberry layer to cover the top.
  3. Bake for 30 minutes in the preheated oven, until lightly golden. Cool slightly before cutting into bars.

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Reviews (14)

Rate This Recipe
Ali
22

Ali

I love this recipe! I like to make big batches of cookies at a time and freeze them, and these freeze really well. I doubled the recipe and used an 11 x 17 jelly roll pan. I also have used different fillings instead of the jam, like apple pie filling, pineapple filling, and I've even used a chocolate hazelnut spread and almond paste in the middle. This recipe is very versatile, be creative and try different jams, preserves and fillings. The dough is stiff enough, it works with just about anything you put in the middle. Also, for the top layer, I just crumbled some of the remaining dough on top instead of trying to flatten it. It saved time and worked just as good. The rest of the dough that I didn't use, I formed it into a ball, rolled it out, and made cut out sugar cookies out of it. The dough also worked great as a sugar cookie dough! Thanks for the recipe!

ANGELFOODBABE
11

ANGELFOODBABE

I love recipes that are simple, quick and delicious. These bars are perfect when you want an extra special bar cookie. When I made these I actually added an extra cup of butter for more richness, used seedless raspberry jam and baked them in a 12½ x 17-inch baking pan for about 40-45 minutes. I made them for our family Christmas party. They were a big hit as everyone loved them. My sister-in-law loved them so much she asked for the recipe. (She calls them 'The Big Booty Butter Bars'!) She made them for her family and to give away as treats to the neighbors. I will definitely make them again and I will use other fillings as suggested by another reviewer (although the raspberry jam is delightful!). Thanks for a great recipe!

JOHNSONLAW
9

JOHNSONLAW

Cut this recipe in half and use an 8 x 8 pan. I made a batch and took them to work. Two co-workers asked for the recipe. You can use seedless jam, or preserves, and still have a good result. This is almost identical to a recipe I cut out of the newspaper 25+ years ago, but then lost. In the first recipe I had, you could add some chopped nuts to the batter.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 405 cal
  • 20%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 55.7 g
  • 18%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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