Search form

Donate Today


Jamboree Jam Bars

With a jewel-like layer of jam, these easy-to-make bars are a bake-sale hit or the perfect lunchbox dessert.

September 5, 2017

It’s back-to-school season. Let the bake sales begin! With a jewel-like layer of jam, these easy-to-make bars will outshine (and out-sell) the competition. They are also a lovely treat to send in your kiddo’s lunchbox (or to pack in your own). They cut and keep beautifully.

Makes about 24 bars.


  • 3/4 cup (1-and-1/2 sticks) unsalted butter, softened, plus extra for the pan
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1-and-1/3 cups sweetened shredded coconut
  • 1/2 cup walnuts or pecans
  • one 13-ounce jar high quality apricot preserves or your favorite jam


Preheat oven to 350 degrees. Butter a 9-by-13 inch pan. Line a rimmed baking sheet with parchment and toast the nuts for 5 minutes. Let cool lightly, then finely chop.

In a large bowl cream butter and sugar until light and fluffy. Beat in egg and vanilla.

In a smaller bowl, whisk flour and baking powder. Gradually add the dry mixture to the wet mixture, mixing well to combine. Fold in coconut and nuts.

Press two-thirds of dough over the bottom of the prepared pan. Spread the jam evenly over the bottom, then crumble the remaining dough over the top.

Bake 30 to 35 minutes, until the top is golden brown. Cool completely in pan on a wire rack then cut into bars and serve.

Cook’s note: Any tart jam will work well in this recipe. It also works well with gluten-free flour, such as Bob’s One-to-One. We toast nuts in batches, chop them and keep them refrigerated for everything from cookies to salads.