Photo Credit: Jewish Press

With Friday nights getting longer, it’s a good time to start looking for snacks to fill the hours. Before Yom Tov, I decided to make brownie bars for my family. I began to follow a crust recipe, then realized I was out of all chocolate chips, cocoa, or any chocolate-resembling-item in general. It was close to midnight and I was way too tired to go out. I decided to get creative and mix together some apricot and strawberry jam I found in my fridge. I spread it on the crust, baked it a bit more, and turned them into jam bars. You know what? They turned out to be the most delicious snack I have ever made. According to Hubby, they tasted like a better version of hamantaschen. They are a cross between a cookie and a bar, and they freeze well, too. Keep them in the freezer and when you’re ready, defrost, cut into strips, and enjoy! #jammin’jambars



Jam Bars


2 eggs
⅔ c. sugar
¾ c. oil
¼ tsp. salt
3 cups flour (whole wheat pastry flour works too)
Apricot jam
Strawberry jam



In a bowl, mix the eggs, sugar, oil and salt.

Gradually add the flour until a dough forms. If the dough is too dry, add a little more oil until it is a good consistency.

Take off a cup of dough and keep it in the freezer until needed.

Line a 9×13 pan with parchment paper. Press the dough down into the pan. Bake at 350°F for 15 minutes or until just-baked.

Spread the crust with a thick layer of apricot and strawberry jam.

Take the cup of remaining dough out of the freezer and crumble on top of the jam.

Return to the oven and bake for an additional 25 minutes, or until the crust is golden and cooked through.

Cut into bars and enjoy!

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