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Blackberry Jam Bar Cookies

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 20 mins
Bake time 1 hr
Yield 24 bars
If you're not in the Halloween spirit, skip the trinkets and focus on the flavor of these fruity, sweet bar cookies. The pantry-friendly ingredient list means that you can get started right away.

Ingredients

  • 1 1/2 cups pecans, toasted
  • 3/4 cup sugar
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 16 tablespoons (2 sticks) plus 2 Tbsp. unsalted butter, cut into small pieces and chilled
  • 1 large egg plus 1 large yolk, lightly beaten
  • 1 1/2 cups blackberry jam

Nutrition Information

  • calories 260
  • fat 14 g
  • satfat 6 g
  • protein 3 g
  • carbohydrate 32 g
  • fiber 1 g
  • cholesterol 41 mg
  • sodium 114 mg

How to Make It

  1. Preheat oven to 350°F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on both long ends. Mist foil with cooking spray.

  2. Pulse pecans and sugar in a food processor until finely ground. Pulse in flour, baking powder and salt. Pulse in 16 Tbsp. butter until mixture resembles coarse meal. Transfer half of mixture to a bowl, cover and chill. Pulse egg and yolk with mixture in processor until dough forms a ball. Press dough into a thin, even layer in baking pan. Bake until lightly browned around edges and set in center, 20 minutes. Let cool slightly.

  3. Using your fingers, work remaining 2 Tbsp. butter into reserved crumble mixture. Spread jam evenly over crust. Spread crumble mixture over jam. Bake until top is golden, 30 to 35 minutes. Let cool on a rack for at least 1 hour. Lift bars from pan and place on a rack to cool completely. Peel off foil and cut into 24 bars.