I make these bars all summer long. They are very easy and look pretty dusted with icing sugar if you like.
They are wonderful. The only different thing I did was double the recipe as well as add a tsp. of salt. I find that salt really balances the flavor of all baked goods. Ok, so I did a couple of other things too. I added a little vanilla and only because I didn't have enough rasberry jam, I divided up the pan with rasberry, then apricot and finally a blueberry jam. The out come was 3 fantastic different cookies. Make sure to cut them small. They are incredibly rich. - 01 Jun 2007 (Review from Allrecipes USA and Canada)
Five stars for taste and VERY easy to make! Used Splenda and it turned out wonderfully. I sprayed the dish with Pam first, but with all the butter, most likely it would have come out just as easily. Next time I'll use more jam and reserve only a cup of the mix for the topping. Thank you for this keeper!! - 31 Jul 2006 (Review from Allrecipes USA and Canada)
Very easy and delicious recipe! The few things that I did differently were to use a combo of raspberry preserves and boysenberry preserves and I also only used 2 cups of flour. I had a lot of the pastry mixture left over so next time I'm going to make the bars in at least a 9x9 pan or larger. I think that I will also grind the nuts up to a finer consistency, too, so that the bars aren't as crunchy. Can't wait to make these again! - 25 Jan 2011 (Review from Allrecipes USA and Canada)