These strawberry pecan jam bars are soft and chewy, with a perfect combination of nutty, fruity and sweet! Strawberry jam sandwiched between layers of pecan cookie dough and topped with an almond drizzle- these are simple and delicious!
Oh hey! It’s been a minute since I’ve posted any new recipes for you guys, but things have been a tad crazy around here. And by crazy, I mean crazy in the best way. We recently moved into a new house because our old house, while we loved it dearly, didn’t exactly have the space for a toddler, an infant, two large dogs, and two adults. I really am going to miss our old house- it’s the first house my husband and I bought together, and it’s the house I brought both my babies home to from the hospital. BUT I won’t be sappy for too long, because our new house is just dreamy, and I’m so excited to make some memories here with my sweet little fam. Oh, and I’m real pumped to bake in my new, beautiful kitchen.
To be honest, I have no business baking or developing recipes right now. There is so much to do- unpacking, organizing, cleaning, keeping two small humans alive, you know the drill. But I just can’t help myself. How else will I know if my new ovens work?
Because of my aforementioned time constraints, I wanted to develop a quick and easy recipe that’s also (duh) delicious. And these little strawberry pecan jam bars did the trick! Kind of dessert-y, kind of snack-y, kind of breakfast-y: really any time of day is a good time to bite into one of these bars. These are kind of like an elevated, souped up version of a Nutrigrain bar. But in cookie form? And drizzled with glaze. Let me explain.
Sweet strawberry jam sandwiched between two layers of soft, sweet, nutty cookie dough. Do I have your attention? Okay, let’s keep breaking this down. I incorporated almond flour into the cookie dough to make these bars tender & moist with an extra boost of nutty flavor. Using chopped pecans in the dough and oats in the topping create all sorts of yummy texture. Top it all of with some almond drizzle, and you’ve got yourself a delicious treat. And, bonus, these are super easy to whip up- no mixer required! If I can bake these amidst moving with small children, I have full faith that you can make these, too!
Happy baking, friends!
What you’ll need to make these bars:
Butter: For flavor and tenderness. Using melted butter in this recipe adds additional moisture to the dough.
Sugar: For sweetness. Sugar also tenderizes the dough and contributes to that beautiful golden exterior.
Brown sugar: For sweetness, moisture, and added chewiness.
Eggs: For structure and binding. Using an extra yolk adds richness, moisture & chewiness to the cookie dough.
Vanilla and almond extracts: For added flavor. I especially love the added depth of flavor the almond extract brings!
Almond flour: Almond flour adds a slightly nutty flavor to this cookie dough. Using almond flour also adds moisture to the dough & makes it especially soft.
All-purpose flour: For structure.
Baking soda: For leavening.
Kosher salt: To balance out all that sweetness.
Pecans: For added flavor and texture.
Oats: Old-fashioned rolled oats are added to the topping for extra texture. (And to make these an acceptable breakfast option, of course.)
Strawberry jam for the filling. Feel free to switch things up & use any flavor of jam you like!
Powdered sugar, almond (or vanilla) extract, and milk for the almond drizzle.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
What is the best pan for this recipe? These bars are baked in an 8×8” metal baking pan. Metal is a better conductor of heat than glass, making it the best option for baking. If you bake these in a glass dish, you may need to add a few minutes to your bake time.
Can I use something other than pecans? Go for it! I love pecans because they have an almost buttery texture, but you can swap them for another nut if you like. Chopped almonds, walnuts, or hazelnuts would be a good swap!
Can I use a different flavor jam? Go on with your bad self & try out another jam. Blackberry, apricot, mixed berry, fig…all delicious variations!
A few notes before you bake:
Be sure to allow these bars to cool in the pan before removing and slicing. This allows the cookie dough and the jam filling to set, which will make removing them from the pan and cutting into bars much easier. If you take them out too soon, the bars may fall apart and you’ll have a mess on your hands.
Speaking of slicing, you can slice these jam bars into 8 larger rectangles (pictured) or 16 smaller squares (like you would cut brownies). Completely up to you!
If glaze isn’t your thing, feel free to leave it off! These jam bars are just as delicious without the glaze.
Print
Strawberry Pecan Jam Bars
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 small or 8 large bars 1x
- Category: Bars
- Method: Baking
- Cuisine: Breakfast, Snack, Dessert
Description
These strawberry pecan jam bars are soft and chewy, with a perfect combination of nutty, fruity and sweet! Strawberry jam sandwiched between layers of pecan cookie dough and topped with an almond drizzle- these are simple and delicious!
Ingredients
For the cookie bars:
- 113 gm (1/2 cup) unsalted butter, melted & slightly cooled
- 100 gm (1/2 cup) granulated sugar
- 80 gm (1/3 cup, firmly packed) light brown sugar
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 28 gm (1/4 cup, spoon & leveled) almond flour
- 156 gm (1 1/4 cups, spoon & leveled) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 56 gm (1/2 cup) pecan halves, chopped
- 40 gm (1/2 cup, spoon and leveled) old-fashioned rolled oats
- 160 gm (1/2 cup) strawberry jam
For the almond drizzle:
- 120 g (1 cup) powdered sugar, sifted
- 1/4 teaspoon almond or vanilla extract
- 3 to 4 tablespoons milk
Instructions
To make the cookie bars:
- Preheat the oven to 350°F. Lightly grease an 8×8″ baking pan with baking spray and line with parchment paper, allowing excess parchment to hang over the sides.
- In a large bowl whisk together the melted butter, sugar, brown sugar, egg, egg yolk, vanilla extract, and almond extract.
- In separate bowl, combine the almond flour, flour, baking soda, and kosher salt. Add the flour mixture to the butter mixture and fold gently to combine. Fold in the chopped pecans.
- Set aside 220 gm (3/4 cup) of the dough and fold the oats into this portion. Place in the fridge until ready to use (you will use this portion of the dough for the topping).
- Press the remaining dough into the prepared pan and bake for 15 to 18 minutes, until puffy and lightly golden. Remove from the oven and allow to cool for 15 minutes.
- Place the strawberry jam in a microwave-safe bowl and microwave for 10 seconds, until loosened a bit. Spoon jam onto the cooled cookie base and spread into an even layer.
- Remove the reserved dough from the refrigerator and crumble evenly over the jam layer. Bake for an additional 20 to 25 minutes, until the topping is golden brown. Place on a wire rack to cool completely before removing and cutting into bars.
To make the almond drizzle:
- Add powdered sugar, almond or vanilla extract, and milk to a medium-sized bowl and whisk to combine. If necessary, add more milk, 1 tablespoon at a time, until the glaze is a drizzling consistency. Drizzle glaze over the cooled bars.
Notes
Storage: Store bars in an airtight container, either chilled or at room temperature, for up to 5 days.
