Rating: 3 stars
897 Ratings
  • 5 star values: 162
  • 4 star values: 117
  • 3 star values: 160
  • 2 star values: 309
  • 1 star values: 149
Gina Marie Miraglia Eriquez


Credit: Victor Schrager

Recipe Summary

30 mins
2 hrs 35 mins
Makes 24 bars


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with a piece of parchment, leaving an over-hang on two sides; spray the parchment with the cooking spray.

  • In a medium bowl, whisk together the flour, salt, cinnamon, and nutmeg.

  • Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg yolks and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

  • Transfer two-thirds of the dough to the prepared pan and press in evenly; spread the jam on top. Crumble the remaining dough over the jam and sprinkle with the walnuts. Bake until golden, 35 to 45 minutes. Cool completely in the pan.

  • Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars in an airtight container at room temperature for up to 5 days.

Nutrition Facts

175 calories; fat 9g; saturated fat 4g; cholesterol 32mg; sodium 42mg; protein 2g; carbohydrates 22g; sugars 14g; fiber 1g; iron 1mg; calcium 10mg.