Bready or Not Original: Chewy Filled Bars
I present to you my Chewy Filled Bars: a versatile recipe that can use any number of fruit preserves, fruit butters, or other sweet filling, combined with different nuts or seeds, all to unique, delicious result.
These pictures display the recipe using Sprouts Cherry Preserves (with slivered almonds and almond extract) and Sprouts Maple Pumpkin Butter (with pepitas and almond extract).
However, I also made the same recipe using Trader Joe’s cinnamon bun filling (with chopped pecans and vanilla extract) and Apple Cider Spread (with chopped walnuts and vanilla extract). Every single version was awesome.
The jarred filling I used varied from 12 to 14 ounces. All worked well, though the Cinnamon Bun Filling required a 40 minute bake to set. I liked mixing in different nuts or seeds to pair with the filling, but you could also omit that ingredient completely, if desired.
No matter the mix-ins, the result is a pleasantly thick, chewy bar that is just sweet enough.
Bready or Not Original: Chewy Filled Bars
This versatile base recipe can accommodate many different fillings, all of them delicious. Pick a jar of fruit preserves, fruit butter, or other sweet filling. Pick a complementary nut or seed. Pick an extract. Mix up. Enjoy!
Course Appetizer, SnackKeyword almond, bars, oats, preserves, pumpkin, walnuts
Author Beth Cato
Equipment13x9 pan
Ingredients1 cup unsalted butter room temperature2 cups brown sugar packed2 teaspoons baking powder1 large egg1 teaspoon almond extract or substitute vanilla extract2 cups all-purpose flour2 cups old-fashioned rolled oats1/2 cup slivered almonds or sliced almonds or substitute other nuts or seeds12 to 14 ounce fruit preserves or fruit butter or other sweet filling; possibilities include cherry preserves, pumpkin butter, cinnamon bun filling, etc
InstructionsPreheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.In a large bowl, beat butter until creamy. Add brown sugar and baking powder. Follow up with egg and almond extract. Gradually mix in flour, oats, and sliced almonds.Set aside 1 cup of dough. Press the rest into the bottom of the prepared pan. A piece of waxed paper and heavy glass will help to compress it into a form, even layer. Spread preserves over top. Crumble the reserved dough over the fruit.Bake for 30 to 35 minutes, until top is lightly brown and no longer wobbly in the middle. Completely cool at room temperature, speeding process in the fridge, if desired. Use foil to lift contents onto cutting board to slice up.Store in sealed containers with waxed paper or parchment between the layers. Keeps at room temperature for days, and can also be frozen for weeks.OM NOM NOM!
