Boysenberry Bars

Lady Behind The Curtain - Boysenberry Bars

This bar is sweet from the fruit preserves and buttery from the crumble on top.  It melts in your mouth.  I first saw a version of this recipe on Brandy’s Baking website and new I had to make this for my family.  I was right they LOVED it!  Just like I know you will too!  Next time it’s your turn to take something sweet to the office choose this recipe!  I LOVE a recipe you can change just by adding different fillings!  Don’t forget to visit Brandy’s Baking website for tons of yummy recipes!

Boysenberry Bars Recipe

Ingredients

1-1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1-1/2 cups rolled oats (not the quick kind)

1 cup brown sugar, packed

14 tablespoons unsalted butter, cold and cut into small cubes

1 jar (about 12 ounces) fruit preserves (any fruit preserves will work)

Directions

Line a 8″ square pan with parchment paper, leaving a 2″ overhang.  Butter or spray parchment with non-stick spray.

Put the first7 ingredients in the food processor and pulse until everything is blended together.  Add the butter cubes and pulse until blended and crumbly.  Press 1/2 of the mixture into the prepared pan.  Spread with fruit preserves.  Sprinkle the remaining crumb mixture evenly over the preserves, and press lightly.

Bake at 350 degrees for 35-40 minutes or until light brown.  Let cool completely, and then lift bars out of pan and cut into squares.

LOOK!  At the buttery crumbly top!!!

Lady Behind The Curtain - Boysenberry Bars


Comments

Boysenberry Bars — 18 Comments

  1. I am coming over from Whisking Wednesdays. Your recipe looks yummy. I love recipes that are a base that can be easily varied. If you like to cook with jam, you might like the Jam Cake recipe I posted at Whisking Wednesdays today. It, too, can be made with any type of jam.

  2. We aren’t able to get fresh Boysenberries here, but when we visit our daughter, we always have them. These bars look awesome! Thank you so much for sharing with Full Plate Thursday and I look forward to seeing you again real soon.
    Have a great week end!
    Miz Helen

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