raspberry crumb bars

These easy jam bars are complete with a tender shortbread crust and jammy raspberry center!

Jam Shortbread Bars

butter,

sugar

vanilla extract

all purpose flour

salt

Preheat the oven to 350°F. Line an 8 x 8 pan with parchment on all sides and set aside.

In a stand mixer fit with the paddle attachment, combine the butter, sugar, flour, salt and vanilla and beat until the dough starts to come together, about 2 minutes. The dough will be crumbly, but this is what you want!

Press 2/3 of the shortbread dough into the prepared pan in an even layer. Top with the jam and spread into an even, thick layer. Crumble the remaining shortbread over the jam, making sure you leave some spots of jam poking through. Bake the bars for 25-30 minutes or until they are just golden brown.

Allow the shortbread to cool before cutting into desired size and shape! Enjoy!

I love anything with a good crumb topping and Broma Bakery has GREAT crumb topping ideas! Thank you for these lovely cookie bars.

This looks delicious! I can’t wait to try and make it. If I only have unsalted butter how much salt would you recommend adding?

These are to die for - I bring in treats twice a week to work, and these were voted my best treat to date!

How crumbly should the dough be after mixing? Will all of the flour be absorbed into the butter before pressing into the pan? (Should all of the dough be moist or will there be dry bits?) The flavor is delicious but I wasn’t confident how long to mix my dough.

I made  this today, using KerryGold butter, and some homemade blackberry seedless jam, and OMG it is delicious! My dough was never crumbly ( could have been the butter) and I had to bake for 35 minutes.

Delicious! and easy to make! I was just wondering how many Gram butter it is needed. Since it is difficult to messure butter in a cup.

I made these the day after you posted this recipe and gave some to out to some friends.  One friend told me that it was one of the top 5 best things he's ever eaten! And I had to agree! They were so good, I'm making them again tonight but I'll be making a double batch.  The last time they were gone within a few hours!

Wowza!  Wanted to whip up something simple to take to a couple of coworkers tomorrow.  When I saw one reviewer say she used her food processor I was in.  Tossed all the ingredients in, including the vanilla, whacky, right?  Added a tablespoon of cold water to make it come together, came out with 5 cups of crumb if any of you are as meticulous (anal?) about your baking (life?) as I am, then you use 3 1/3 cups crumb (yes, I measured) and the rest for the top. My college age daughter came down the stairs half asleep wondering what the smell was, grabbed two of the crispy corner pieces, piping hot out of the oven, over a scoop of vanilla ice cream before I even got a picture!  Suffice it to say, you can stop shopping around and make this shortbread cookie.  Especially if you are short (I crack myself up!) of time!  Five stars!

I made these with Blueberry preserves and they were a hit!  I definitely will make again and again.  Has anyone tried using Nutella instead of jam? I'm thinking of giving it a try.

Very good! Thank you for sharing this recipe. These treats were gone within a few hours, so delicious! Many shortbread recipes call for room temp butter and refrigerating dough after combining ingredients which is what I did second time I made these. Also for those with undercooked centers, recipe refers to a pan, not a glass baking dish. Glass doesn’t work for shortbread. And especially for baking, if your oven temp is even a little bit off, it can really alter results for the worse. An oven thermometer is worth the (v minimal) investment.

These are amazing! I was very worried when I mixed up the dough and it was more than I consider “crumbly”. It was like feeling flour! I trusted the process anyway and pressed my powdery dough into the pan and spread organic strawberry preserves on top. I don’t think my top layer ended up being a “crumble” but more of a sprinkle but nonetheless after baking (and some prayers) they turned out delicious!

I have made these several times now with various jams and each time they turned out amazing. My partner has them with their coffee so they are great as a breakfast pastry as well.

This recipe is so so easy and absolutely delicious!! I doubled the recipe and baked in an oblong pan -13x9 - lined with over sized parchment paper which makes it very easy to lift out of the pan and the cut up into bars after it cools.  I used a whole jar (13oz) of Bonne Maman Raspberry jam which I highly recommend. 
If there’s any leftover these are great to put in a freezer ziplock bag and freeze for another treat day!

These are delicious!  Have made them a  few  times and plan to make them again tomorrow.  Glad to find your recipe without oatmeal (most have oatmeal in them) because we have Crohn’s disease   😊Thanks.

These were amazing!! The only thing was it took me almost double the time to bake in the oven, 25-30 min was just not enough, the dough was still raw. I turned up the oven to 375 F and added an extra 20 min and they were perfect! Super soft and crumbly!

I love these bars! Easy and simple to make. I used 3/4 c orange marmalade with chocolate chunks on top. The second time I baked them I substituted 1/2 c cold hazelnut butter for 1/2c butter and melted 1/4 c orange marmalade with 1/2 c semisweet chocolate chips w a tiny bit of cream and spread the cooled mixture on top with a few extra hazelnuts  before adding streusel. Got Rave reviews. BTW smaller bars work better because the recipe is so rich.

These are the best bars I think I’ve ever made.  I used salted butter &amp; added almond extract to the dough &amp; will do the same again the next time  I also ended up using pineapple jam since I had a jar that needed to get used.  It was a good choice.  I’d actually buy pineapple jam again just to make these!  So so good.

Delicious cookies, easy and fast to make. Everyone loves these! I baked it longer because I wanted less pale, the results are still amazing! Thank you!

I made these last night. They were amazing!! Everyone loved them. I think I'm going to try with apricot jam next.

Can I use gluten free flour with this recipe ? 1 to 1 ratio ? It’s organic arrowhead brand :)

Whipped these up last night. Was very happy how quickly it came together. I cubed my butter first, then placed in the fridge while I measured the rest of the ingredients. The only thing I changed was adding more jam. I personally think it was needed. I also added powdered sugar on top as the picture showed. This time I used a raspberry jam, not too sweet, light and crumbly. Next time I think I’ll make it with strawberries. Or maybe add some cinnamon and pears for fall. Thank you for sharing this easy and delicious recipe. I will definitely make again, and 100 percent recommended.

These are heavenly.  I have baked them a couple of times in a 9x9 so I could cut large 3x3 pieces, but today I am going to double and bake in a 13x9.  For anyone worried about crumbly dough, that is exactly what you want.  Don't cream the ingredients until smooth.  You want crumbly.  Trust.  These are so tasty.  I have only used raspberry jam, but I will make again trying blueberry, apricot, blackberry.....They freeze beautifully as well.

These are amazing AND EASY!! I think my 3 year old could pull them off if she knew how to read. Not too sweet, and the most perfect shortbread texture. We used blueberry preserves and served them with vanilla ice cream and a touch of lemon zest. My guests were impressed and everyone wanted the recipe!

Love these! Super easy and delicious, even my husband who doesn't cook made this for a potluck. Everyone was pleased!

I have made this recipe several times and it is a real crowd pleaser. I use an entire jar of Bonne Maman preserves because that is my preference. I have tried several varieties of preserves and each has been great.  At this point, they have been enjoyed by many. This recipe is simple, reliable and very tasty. Highly recommend.

If I could give these 10 stars, I would!  I am, in fact, baking them as I type!  Today I am making them with raspberry jam and apricot jam.  Soooo good!!  Question: Can this recipe be doubled in a 13x9 with the same bake time?  Could doubling be that easy?  I am making them 3 times today. :-)  Thank you.

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Jam Shortbread Bars

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