Regardless of when Colorado peaches are in harvest, we enjoy their delectable goodness year-round by freezing pie filling and making peach jam. I spiced this year's batch of peach jam with cinnamon, nutmeg and cloves. And that's the impetus for this crunchy, crumbly sweetheart of a bar cookie recipe I whipped up. The following version calls for peach jam with the spices as separate ingredients (because I'm assuming you may not find a ready supply of spiced peach jam).
Yield: 30 bar cookies
Preparation Time: 45 minutes
3/4 c butter
1 c brown sugar
1 c flour
1/2 t salt
1/2 c whole wheat flour
1 c old-fashioned or steel-cut oats
1 t cinnamon
1/4 t cloves
1/4 t nutmeg
1/2 t baking soda
8 oz peach jam
3/4 c chopped pecans
Preheat oven to 400o. In mixer, beat butter and sugar until light. Add dry ingredients, mix until crumbly.
Place half of mixture in 9x13 baking pan, press to fill bottom of pan.
Spread with peach jam.
Sprinkle half of chopped pecans over jam.
Gently spread remaining crumb mixture in the pan. Top with rest of chopped pecans.
Bake for 20-25 minutes until edges just turn golden. Let cool before slicing.
Per-serving Nutritional Profile:
Calories, 140
Fat, 7 g
Saturated Fat, 3 g
Cholesterol, 10 mg
Carbs, 19 g
Dietary Fiber, 1 g
Protein, 1 g
Sodium, 65 mg
Vitamin A, 2% Daily Value
Vitamin C, 0% Daily Value
Calcium, 2% Daily Value
Iron, 4% Daily Value
Fun breakfast treats, these peach jam pecan bars go nicely with coffee and tea, in addition to milk.
