Jamy, chewy and nutty, these went down pretty well with visitors on the weekend.
I was feeling a little low the other day so did what I like to do best and baked up a storm. First it was the Cardamom cookies and immediately thereafter it was these little beauties. None of them outlasted the weekend’s guests.
I find it very therapeutic to bake and it’s even better to see people enjoying the fruits of my labour. If you want to cheer me up, come over for a cuppa and eat everything I have made this week, I’ll even package up a care package for you to take home, as long as my food gets eaten and enjoyed, I am a happy bunny. It also saves me from eating the lot myself which is a blessing in itself J.
The recipe called for peach jam, I didn’t have peach jam but I did have a jar with a little plum, another with a little apricot and another with a little ginger jam. It all added up nicely to a little over 280g so it made a quick trip into the microwave to warm up and a good stir to blend and this is the flavour we ended up with. Obviously your slice taste will vary with your jam selection but I can tell you that just about anything goes.
Jam Pecan Bars
2 cups all-purpose flour
1/2 cup sugar
1/2 tsp vanilla extract
1/4 tsp salt
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
3/4 cup butter
1 cup chopped pecans, divided
280g peach jam or preserves
Combine first 6 ingredients; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in 1/2 cup pecans.
Remove 3/4 cup of the mixture and set aside. Press remaining mixture evenly into a lightly greased 20cm square pan.
Spread peach jam over base; sprinkle with remaining 1/2 cup pecans.
Sprinkle reserved crumb mixture over pecans.
Bake at 180C for 35 to 40 minutes; cool. Cut into bars.