Inspired by 82 Queen’s southern peach cobbler, peach jam bars feature a top cake layer, followed by rich peach jam, almonds and a cookie crust. Like chess bars, the texture is soft and buttery.
For Cookie Dough Crust
- ½ cup (1 stick) unsalted butter, room temperature
- 2/3 cup of brown sugar
- 1 ¼ cup of all-purpose flour, whisked
- ½ teaspoon of Amaretto liqueur (could substitute almond extract but will not be the same)
- ¼ cup of almond slices
For Top Layers including Cake and Jam
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cups of pure cane sugar
- 2 large eggs, organic
- 1 teaspoon of Amaretto liqueur (see above)
- 2/3 cup of all-purpose flour, whisked
- 1/8 teaspoon salt
- ¾ cup of Friends Drift Inn Bourbon Peach Cobbler Jam, warmed
- Preheat oven to 350.
- Line an 8 x 8-inch brownie pan with aluminum foil. (Leave a generous amount of foil around the edges for handles)
- Grease foil with extra butter or cooking spray.
- For cookie crust, cream the butter and brown sugar together with a mixer.
- Slowly add flour and amaretto. Dough will be thick with body.
- Press dough into prepared brownie pan, making sure to get dough into the corners.
- Scatter almond slices and pat in.
- Bake 10 minutes at 350. Set timer.
- For cake batter, cream butter and sugar in large bowl.
- Mix in eggs and Amaretto.
- Slowly add flour and salt. The mixture will be creamy and light.
- Warm jam if you want.
- Pull cookie crust out of oven.
- Move the oven setting up to 375.
- Spread jam on cookie base. I used an offset spatula. Just make sure you get the peach jam well distributed, especially in the corners.
- Using a big mixing spoon drop cake batter randomly over the top surface. Smooth gently.
- I generally lift the pan about three inches off the table and drop it on the surface just to make sure all the layers are melding.
- Pop in the 375 oven for 25 minutes, turning once through the cycle to assure an even browning.
- Remove from oven. I usually use the foil “handles” to lift the entire cake out of the pan for cooling. Because peach cobbler jam bars are delicate, use caution lifting out. These tend to crack.
- Serve hot and gooey or allow to cool. Slice into 16 squares.
About whisking flour, it is just easier to whisk flour in the bag and softly spoon out the measured amount than using another bowl just to whisk in.
These bars should be refrigerated if not serving hot. Will keep several days in the fridge if you don’t tell anyone where you hid them!
These freeze just fine if stored properly.
This recipe was specifically designed around Friends Drift Inn Bourbon Peach Cobbler Jam. We cannot predict another products performance with this recipe.
Keywords: peach dessert recipe, jam bars, peach cobbler jam, peach jam