Description
Buttery jam crumb bars make the BEST cookie bars! Filled with jam and drizzled with vanilla glaze, you’ll love these easy crumb bars. Recipe makes 16 bars.
Ingredients
Crust & Crumbs
- 3/4 cup (168 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 1 tsp (4 g) vanilla extract
- 1/2 tsp (2 g) pure almond extract
- 2 cups (280 g) all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 Tbsp (22 g) sliced almonds
Filling
- 3/4 cup (240 g) berry jam (or favorite jam)
Glaze
- 1 Tbsp (14 g) unsalted butter, melted
- 1/8 tsp salt
- 1 tsp (4 g) vanilla extract
- 1 cup (120 g) powdered sugar
- 2 Tbsp (30 g) milk
Instructions
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
- Make crust and crumble: Whisk together melted butter, sugar, brown sugar, vanilla, and almond extract in a large bowl until combined. Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture and fold in until incorporated.
- Set aside 3/4 cup (220 g) of dough for topping, mixing in sliced almonds until mixture is crumbly. Chill until ready to use. Press remaining dough (382 g) evenly into bottom of prepared baking pan.
- Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
- Place jam in a small bowl and microwave for 10 seconds; whisk to loosen. Spread jam evenly over cooled crust and crumble reserved dough over jam layer.
- Bake bars for another 30 to 35 minutes, or until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack.
- Make glaze: Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over cooled bars and let set. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
- Store crumb bars in an airtight container at room temperature up to 3 days.
Notes
Larger Batch: For a larger batch of crumb bars, double the recipe and bake in a 9 x 13-inch rectangular baking pan.
Freeze Crumb Bars: To freeze crumb bars, let cool completely. Once cooled, place the unglazed bars on a baking sheet and freeze flat for 1 hour. Transfer bars to an airtight container and freeze up to 8 weeks. Thaw bars overnight in the refrigerator and glaze before serving.
Gluten Free Bars: Use your favorite 1-1 gluten-free flour.
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Keywords: Crumb Bars, Streusel Bars, Bar Cookies, Holiday Cookies