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Strawberry Pecan Jam Bars by The Nostalgic Crumb

Strawberry Pecan Jam Bars

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  • Author: Molly
  • 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

Scale

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.