Thursday, August 19, 2010
Evenly spread jam over cooled crust. Scatter with remaining crumb mixture, squeezing some of the mixture so that large clumps are visible and evenly distributed over the top of the jam. Bake, rotating the pan halfway through, until the topping begins to turn light golden brown (the hame should not be too dark), 20 to 22 minutes. Transfer pan to a wire rack to cool completely.
Run a knife around the edges of the pan to loosen; using two wide spatulas, transfer to a cutting board and cut into 3 x 2" bars. Bars can be kept in an airtight container at room temperature for up to 4 days.
Here are some other bars you may enjoy. Perfect to pack in lunches!
Homemade Granola Bars
Applesauce and Oatmeal Bars
Peanut Butter and Jelly Bars
Chocolate Chip & Pretzle Cookie Bars
Peoples by Celia Green and Don Cornelius
I purchased this book from a Thrift Store.