Raspberry Jam Bars | Small Batch Version

These Raspberry Jam Bars are a delicious treat that can be made in a small batch. The shortbread crust is buttery and crumbly, and the raspberry jam adds a sweet and tangy flavor. They are perfect for a quick and easy dessert.
For the printed recipe sheet: peachie.recipe...
Ingredients:
6 Tbsp butter, softened and divided
3/4 cup plus 2 tsp flour
1/4 cup sugar
1/8 tsp salt.
1 Tbsp brown sugar
1/3 cup old fashioned oats
1/4 cup raspberry jam or other flavor
1/3 cup raspberries or other fruit
1 tsp lemon juice
Directions:
Preheat oven to 375 degrees F
Line a 9 x 5 loaf pan with parchment paper
Shortbread Crust layer;
In a bowl combine 5 Tbsp softened butter, flour, sugar and salt.
Use your clean hands to mix it together until it resembles small crumbs.
Set aside 6 Tbsp of the mixture to use on top of the bars.
Press the remaining mixture into the bottom of the 9 x 5 inch pan. Press down on it.
Bake in oven for 14 minutes or until edges turn lightly golden brown
Crumb Layer:.
Take the remaining crumb mixture and add in brown sugar, oats and remaining 1 Tbsp of butter. Mix together until combined.
Raspberry Layer:
In a bowl, combine jam, raspberries and lemon juice.
Mix and smash the berries.
Spread the berry mixture over the top of the hot shortbread crust and then sprinkle the streusel topping over the jam layer. Don't press down on the crumb topping.
Put it back in the oven and bake for 20 minutes or until topping is golden brown and the filling is bubbly.
Remove from oven and cool for a few minutes.
Lift the bars out of the pan with the parchment paper liner and cut into 4 big pieces or 8 squares.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
You can find all my recipes on my website at www.yourhomebasedmom.com.#smallbatchrecipes #cookingfortwo #smallbatchcooking

[@mr.c2485]

Fingers….the ultimate kitchen tool.

[@LeighAnneWilkes]

yep!

[@kanianikevin9427]

Wow! This is timely as I’m making my raspberry jam. Thank you for the video. You got a new subie here 😅

[@LeighAnneWilkes]

Perfect way to use some of that jam!

[@michellesmith4899]

I Love this!!!! Thank you for sharing.

[@LeighAnneWilkes]

They are so good! Enjoy!

[@TamaraWyche]

Looks absolutely delicious and your fingers the best kitchen tool to use..

[@LeighAnneWilkes]

They are yummy and enjoy!

[@deborahanthony3401]

I just discovered your channel a couple weeks ago and it is perfect! I am a single retired woman and the size of your recipes are great for me. Just enough to have leftovers the next day or freeze half for future use. I have already made your texas sheet cake and your Olive Garden breadsticks. Both were so easy and used simple ingredients I had on hand. Thank you.

[@LeighAnneWilkes]

I love hearing that! I am so glad you found me and keep cooking!

[@dolorescash7589]

Oh yes. I’m making rhese. Raspberry is my favorite fruit.

[@LeighAnneWilkes]

Hope you love them as much as I do!

[@dandm20]

Oh my goodness leanne. You are incredible. What will you come up with next? I will be trying this cause I love all your recipes. Have a beautiful Sunday. Thanks for all you do.

[@LeighAnneWilkes]

You are going to love them - they are one of my favorites!! Lots of other yummy videos coming!!!

[@lindah5910]

New subbie, Leigh Anne. LOVE your small batch and for two recipes . . . add in the regular recipes too and it's amazing! Thank you for sharing with lucky us!

[@LeighAnneWilkes]

Thanks for subscribing, hope you enjoy the recipes!

[@vanessagray7080]

Looks yummy. One tip for you if you want to try it is to chill your crumb topping while you are waiting for the bottom to bake. It makes a “puffier” look to the topping or keeps its shape (as if it matters) thank you for all the great recipes!

[@LeighAnneWilkes]

thanks for the tip! I'll give it a try.

[@suz0000]

I converted my Grandmother’s Date Bar recipe to a Jam bar, and they’re just like these. I don’t like dates but love the crust & topping. Love your ‘small batch’ content! And yes, please show us an easy way to cut the parchment to fit the pan. 😊

[@LeighAnneWilkes]

So glad you enjoyed the recipe!! Tutorial coming

[@joysnyder6908]

Love Steele cut oats love these bars so tasty dear Leigh 😋😋🥰😋😋✨✨

[@LeighAnneWilkes]

They are one of my favorites!

[@judd442009]

Looks fantastic! can't wait to try it out. Have you tried to make Nanaimo Bars just for two?

[@LeighAnneWilkes]

hope you love them. I haven't tried nanaimo bars but I wil!

[@IndigoSew]

Looks good, ta. Might try with subs to make coeliac-friendly. Gluten-free flour obviously, and maybe coconut or flaked almonds instead of oats. Blackcurrant jam with fresh raspberries. Or finely chopped crystallised ginger with apricot jam.

[@LeighAnneWilkes]

I bet you can do it! Enjoy!

[@patriciakalisak4300]

Yes for the tutorial. I made your lemon bar recipe took it to my friends dinner party it was a hit. Going to make this too! Thank you

[@LeighAnneWilkes]

Thanks! So glad you are enjoying the recipes.

[@rhondahunt9888]

Omg strawberry fig? Date? Ginger and apricot? Fantastic ideas from commenters to vary your recipe! I shared your channel with my sisters! Small batch is just in order! Thank you!

[@LeighAnneWilkes]

All those options sound delish! Enjoy!

[@pamh3990]

Just found your channel, it looks very enticing 😋 only wish, that you mention gramms/metric as well as cups for us in the UK and Europe.

[@atrinka1]

I just discovered your channel, it's brilliant! thanks!

[@LeighAnneWilkes]

So glad you found me - enjoy the recipes!

[@m.macdog5113]

Saw this pop up and had to try it. It was amazing of course 🎉🎉🎉🎉🎉

[@LeighAnneWilkes]

so glad you loved it

[@2wheelpartsguy]

I've made 3 of them already!!!❤❤❤

[@LeighAnneWilkes]

I love it - what kind of jam did you use?

[@2wheelpartsguy]

@@LeighAnneWilkes Raspberry of course

[@paulcalder2792]

Great recipe Leigh Anne. How about showing the tip how you cut the parchment paper?

[@LeighAnneWilkes]

I did that in another video - let me find it for you.

[@paulcalder2792]

@@LeighAnneWilkes Thank you so much Leigh Anne.

[@Thewanderingbradys]

Just found your channel and it is only my husband and I that I am cooking for so your channel is going to be great for us. Question : Have you ever tried small batch hummingbirds cake?

[@LeighAnneWilkes]

So glad you found me! I haven't tried a small batch hummingbird cake but I'll ad it to the list!

[@mr.c2485]

What’s up with the funky flour measurement? 3/4 + 2 teaspoons?

[@LeighAnneWilkes]

In small batch cooking you end up with some weird measurements - just the way it works out.

[@celesteroberts7743]

What a rude and stupid comment 🙄🙄

[@atrinka1]

@@LeighAnneWilkes maybe using a scale would help, but spoons and cups are very useful too!

[@annierigsby9062]

Tutorial please!

[@LeighAnneWilkes]

I'll work on it!

[@rhondahunt9888]

Can anyone tell me how to get recipe printer-friendly out of description area? Viewing from an iphone.

[@LeighAnneWilkes]

Unfortunately You Tube does not allow you to print.

[@lilteacher1691]

Strawberry fig preserves

[@LeighAnneWilkes]

That sounds delish!

[@carblarson8868]

Ding…..ding….ding. We have a winner!