These apricot jam bars are so very buttery, rich, soft, and chewy! These cookie bars are made using the same dough for the bottom crust and the top crumble to make for an extra easy dessert. You can also use this same recipe to make any jam bars you like! A fresh batch of Apricot Jam has arrived in our shop kitchen…don’t forget your Fresh Eggs & Award Winning Mexican Vanilla when you drop by!Delicious served with our freshly ground Apricot Coffee.
INGREDIENTS
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, at room temperature (fresh eggs from our shop kitchen make your baked good the best!)
1 teaspoon pure vanilla extract
2 & ¾ cups + ½ cup all-purpose flour, spoon and leveled (divided)
1 tablespoon baking powder
¼ teaspoon salt
1 cup apricot jam (or jam of your choice) Fresh batch of Apricot Jam has arrived in our shop kitchen.
powdered sugar (optional - for topping)
INSTRUCTIONS
Preheat your oven to 350°F. Line a 9x13 inch baking dish with parchment paper, leaving a bit of overhanging parchment paper to make it easier to transfer. Set aside.
In a large bowl, combine butter and sugar. Beat together until light and fluffy.
Add eggs in one at a time, whisking well after each addition. Add vanilla extract and mix in.
Add 2 and ¾ cups of flour as well as your baking powder and salt to the butter/egg mixture. Mix until it comes together.
Scoop out about ⅔ of the dough and drop it into your prepared baking pan. Use your hands or a spatula to press the dough into an even layer in the bottom of the pan. Spread jam on top of the dough.
Add the ½ cup of flour to the remaining ⅓ of the dough and mix it in. The dough will still be slightly sticky but it should feel a bit drier and more crumbly - if it’s too sticky, mix in 1 to 2 tablespoons more flour.
Crumble the remaining dough evenly over the jam layer. It’s ok if some of the jam is visible on top, but try your best to get the dough crumbled evenly overtop.
Bake in the center of your preheated 350°F oven for 25-30 minutes or until the top turns a very light golden brown and the edges are a deeper golden brown color. Dust with powdered sugar after bars are cooled.
