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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.
Table of Contents
- What You’ll Need To Make Raspberry Jam Bars
- Step-by-Step Instructions
- Frequently Asked Questions
- You May Also Like
- Printable Recipe
- Reviews
“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 thesides 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 dishon 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
Can I replace the raspberry jam with another flavor?
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.
Can raspberry jam bars be made ahead?
Yes, they can be made up to 2 days ahead and stored in a covered container at room temperature.
Can raspberry jam bars be frozen?
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.
Can I omit the nuts and/or coconut?
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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- Recipe
- Comments (248)
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Raspberry Jam Bars
Metric Cup Measures
By Jenn Segal
Sweet, tart and gooey, these raspberry jam bars are a happy marriage of blondies and jam.
Servings: 16 bars
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
Nutritional Data Disclaimer
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.
See more recipes:
- Dessert
- Freezer-Friendly
- Fruit
- Fruit
- Fruit Crisps, Crumbles, and Cobblers
- Granola, Bars, Oatmeal
- Make-Ahead
- American
Comments
These are absolutely delicious! I used blackberry jam and sweetened coconut, since that’s what I had. Also added a splash of vanilla. I pre-baked the bottom for 15 minutes, since I read that in the comments, and let it cool before adding the jam. I think it was helpful. Next time I will also warm up the jam to make the spreading easier. My husband said it was one of the best things I’ve ever made. This will be a regular treat in our house! (Already had 2 for breakfast!)
- — Julia on July 5, 2024
- Reply
Yesssss! Made these with my homemade raspberry freezer jam – local fab berries. Just incredible texture and great flavor. Super easy! I did wrap well and freeze some for about a week. They were good but not nearly as swoon worthy as the fresh baked. Avoid overloading them with too much jam like I did! (My friends didn’t complain)
- — Grace on June 24, 2024
- Reply
I have made so many versions of shortbread preserve bars and fruit crumble bars and this one is one of the best! It has a great texture, the bake time is spot on and it’s really easy. The directions are very good. Only change is that I added some vanilla.
- — Ilene on May 18, 2024
- Reply
Hello,
Right now, these raspberry jam bars are baking in the oven. So far this week, I have also prepared the following of your recipes: salmon cakes, tartar sauce, chicken cacciatore, asparagus with peas, cheddar soda bread, and strawberry cake. Not all for the same meal!!All turned out great, but I especially enjoyed the asparagus with peas and the cheddar soda bread. I really appreciate your photos of each step of a recipe so I know what to aim for.
THANK YOU.
Feebee Becker- — Felicia Becker on May 18, 2024
- Reply
Hi Feebee, thanks for letting me know about the success you’ve had with the recipes — it made my day! 😊
- — Jenn on May 20, 2024
- Reply
Best jam bars ever. No joke, I have baked these bars 7 times in the past 2 weeks. With raspberry and blackberry jam. They are perfection. I followed the advice of other comments and par-baked the bottom for approximately 15 minutes before adding the jam. These are my favorite and so easy to make. They taste like you bought them from a bakery. no joke. LOVE
- — Theresa on May 9, 2024
- Reply
These were delicious and easy to make. I was fortunate to have a half a jar of Raspberry Rhubarb jam in the fridge and it was the perfect amount. Can’t wait to make them again using other flavors.
- — Betsy on May 7, 2024
- Reply
Also, I did not find to what temperature set the oven. I assumed 350 F.
- — Marketa on May 6, 2024
- Reply
Hi Marketa, You must’ve just overlooked it – it’s in the first paragraph (but you guessed correctly!).
- — Jenn on May 7, 2024
- Reply
I added to dough little bit vanilla. I also added lemon juice to raspberry jam (jam with low sugar already) for more “picante” flavor.
Everybody loved these bars. It was something little bit different. Thanks for great recipe- — Marketa on May 6, 2024
- Reply
Wow. I made these with red plum jam and they disappeared, in less than 2 hours. They are on the way to becoming a family favourite, easy to make and delicious, thank you Jen.
- — Allie Hays on April 30, 2024
- Reply
Hi Jenn, could I use sweetened coconut flakes instead of unsweetened?
Thanks!
Ally in New Jersey- — Ally O'Connor on April 28, 2024
- Reply
Hi Ally, you can use sweetened coconut; I’d just reduce the granulated sugar by 1 tablespoon. Enjoy!
- — Jenn on April 29, 2024
- Reply
Great! Thanks Jenn!
- — Ally O'Connor on April 30, 2024
- Reply
Outstanding! The pecan and coconut dough is delicious…worth getting out the food processor. I used Bonne Maman Apricot Fruit Spread (purple plaid lid) because I had it and it’s lower in sugar from their preserves. Next time I’ll get raspberry and go heavy. No point freezing – they won’t last long enough. Enjoying one with a cup of coffee now.
- — Mary C Wilson on April 27, 2024
- Reply
How can I make these bars if I don’t have a food processor?
- — Renate Smith on April 25, 2024
- Reply
Hi Renate, I’ve only used a food processor for this, but one reader commented that she used the smoothie cup on her Ninja blender instead of a food processor, so if you have something comparable, I think it’s worth a try. Please LMK how they turn out if you try them this way!
- — Jenn on April 25, 2024
- Reply
I’ve already made them twice this week. They are delicious and my whole family loves them! I do add a splash of vanilla to the dough base and a pinch of salt. Jenn, I can always rely on your recipes to be perfect and delicious!! I make so many of them!
- — Franchesca on April 25, 2024
- Reply
Hi Jenn,
Can this recipe be doubled for a 9″x13″ pan? If so, how long would you bake them?
Thank you.- — Sharon S on April 25, 2024
- Reply
Hi Sharon, Yes, that should be fine. The bake time may be just slightly different, so keep a close eye on it.
- — Jenn on April 25, 2024
- Reply
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