Welcome back to the series of ‘things I can make without having to buy cake pans’. Don’t get me wrong, cake is my favorite food, but I have neither the time nor the budget to go into debt at Target right now. These jam bars are my go-to easy as pie dessert. Also, pie is not really that easy.
These bars are essentially jam sandwiched between two layers of shortbread. I have been making them for years and years and can’t remember who the genius was who came up with the recipe. You can use any type of jam you want. We have even gone crazy in my family and done half strawberry jam on one side and half blackberry jam on the other. We are wild and can’t be tamed.
Is it me or do these bars look sassy in this picture? Like skinny arm with a head tilt kind of sassy. No? Doesn’t matter. No one reads this blog to disagree with me. Except my older sister. Thank you for being here.
And then there were two.
Strawberry Jam Bars
(recipe from some genius I can’t find a link to anymore)
1 cup of butter, room temperature
1 cup of sugar
2 egg yolks
2 cups of flour
3/4 to 1 cup of jam…any kind
Or salted caramel!
Preheat the oven to 325 degrees and butter an 8×8 or 9×9 inch square pan. I use the wrappers from the butter to do this.
Cream the butter and sugar together until light and fluffy then add the egg yolks until combined. Slowly add in the two cups of flour until incorporated.
Press half of the dough into the bottom of the baking pan. I never guesstimate half correctly and the good thing is, it basically doesn’t matter.
Spread the layer of jam/caramel/pixie dust on top of the dough. Then add the remaining shortbread dough on top. I do this by taking pinches of dough, flattening it between my fingers, and laying them on top of the jam. I like the mosiac look and it feels like you’re doing a cute baking puzzle.
Bake in the oven for 40-50 minutes, until golden brown on top.
These slice easier when cool but taste freaking amazing when warm. Go with your gut.