After School Snack: Strawberry Jam Bars

Ingrediants:

• 1 3/4 sticks unsalted butter, at room temperature, divided
• 1/3 cup sugar
• 2 cups flour, divided
• 3/8 teaspoon fine-grain sea salt, divided
• 1 1/2 cups Stonewall Kitchen Strawberry Brandied Apricot Jam (or other fruit preserves)
• 1/3 cup brown sugar
• 1/8 teaspoon baking soda
• 1/2 cup quick-cooking oats
• 2 teaspoons lemon zest

Directions:

1. Preheat the oven to 350. Grease a 9-inch square pan with butter.
2. In a stand mixer, beat the 1 1/2 sticks of butter and 1/3 cup of sugar until light and fluffy. In a medium bowl, whisk together 1 1/2 cups flour and 1/8 teaspoon of salt. Add the flour mixture to the butter mixture in the stand mixer and beat until incorporated. Using floured hands, gather the butter mixture into a ball in the mixer bowl. Press the dough into the bottom of the prepared pan. Bake for 20 minutes, or until the crust has begun to brown at the edges. Remove from the oven to cool slightly while preparing the remaining ingredients.
3. In the bowl of a food processor, combine the remaining 1/4 stick of butter, 1/2 cup flour, 1/4 teaspoon salt and the brown sugar, soda, oats and lemon zest. Pulse until the mixture becomes crumbly.
4. Spread the 1 1/2 cups of jam over the baked crust. Sprinkle the oat mixture on top of the jam. Bake for 30 minutes or until the oat topping has become golden. – The Kitchen Sink