Whole Wheat Strawberry Jam Bars

Oct 5th

I loved this treat for it’s simplicity. I feel like this is the type of the snack moms in the 1950’s would make for their kids when they got home from school. I made it because I bought a jar of strawberry jam from Costco that is the size of a small dog. 

I quite enjoy strawberry jam. I stir it into plain yogurt or cottage cheese, spread it on pancakes or toast for my kids, and occasionally eat it from a spoon, with peanut butter (I call this “peanut butter jelly spoon” and it’s delicious). These bars are cakey rather than crumbly – they’re actually wonderfully soft. The cookie batter is low in sugar which creates a nice balance with the sweet jam.

More fat, less sugar is the way of the nutrition world these days, and as far as treats go these fit the bill. One stick of butter for an 8×8 pan is no joke, but just 1/3 cup of sugar? Perfect. I felt great feeding these to my kids (and my kids felt great while eating them – pretty sure Tessa ate 4 in one sitting). The recipe is simple, too, so get your kids involved with the cooking.

Strawberry Jam Bars

Makes 16

1 c. white whole wheat flour

1/2 tsp. baking powder

1/4 heaping tsp. kosher salt

8 tbsp. unsalted butter, softened

1/3 c. sugar

1 egg

1/2 tsp. vanilla

1/2 c. strawberry jam

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with a foil sling. Spray pan and foil with nonstick spray.

2. Combine flour, baking powder and salt in a small mixing bowl and whisk to combine.

3. Beat butter and sugar with electric mixer until light and fluffy, 3-5 minutes on medium speed.

4. Add egg and vanilla. Scrape sides and beat to combine.

5. Add flour mixture and beat on low until just combined.

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6. Scoop about half of the batter into the pan and spread with a small offset spatula or butter knife flat across the bottom of the pan.

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7. Place the pan and the mixing bowl in the fridge for about twenty minutes.

8. Remove from fridge and spread batter with strawberry jam. Top with dollops of remaining batter.

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9. Bake for 30 minutes or until lightly golden. Remove and let cool, about twenty minutes. Using sling, remove bars from pan and slice into 16 bars. Store at room temp (in airtight container) for 2 to 3 days.

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