Blackberry jam in between 2 layers of buttery crumb crust! This is the perfect bar for any occasion and will be a hit with everyone! Yes, it calls for a lot of butter but it makes a HUGE sheet pan and the blackberry crumb bars freeze perfectly, too!
NOTE: YOU CAN HALVE THIS RECIPE AND USE A 9X13 PAN BUT THE BARS FREEZE BEAUTIFULLY SO I SAY GO FOR THE WHOLE BIG BATCH!!!!
GREASE A 12X17 JELLYROLL PAN WITH PAM (I USE PAM WITH FLOUR)
PREHEAT OVEN 350
CRUST:
3c. FLOUR
1 1/3c. CONFECTIONERS SUGAR
3 STICKS SOFT BUTTER
ELECTRIC MIX ALL TILL COMBINED AND PAT DOWN EVENLY INTO THE PAN. (OK IF DOUGH IS CRUMBLY-JUST PAT DOWN) BAKE 15-20 MINUTES TILL LIGHTLY GOLDEN. COOL COMPLETELY (40 MINUTES)
SPREAD 1 1/4c. JAM ( I USED BLACKBERRY JAM) ON THE CRUST
MILE HIGH CRUMBS:
4 1/2c. FLOUR
3c. LIGHT BROWN SUGAR
4 STICKS SOFT BUTTER
ELECTRIC MIX ALL TILL HUGE CRUMBS FORM. SPRINKLE OVER ENTIRE TRAY. IT LOOKS LIKE A LOT BUT IT’S PERFECT-KEEP SPRINKLING!!! TRUST ME!!! LIFT CAREFULLY AS IT WILL BE HEAVY LOL AND BAKE 25-30 MINUTES TILL GOLDEN. COOL. SPRINKLE WITH POWDERED SUGAR BEFORE SERVING.
NOTE: IF FREEZING, DO SO BEFORE YOU ADD THE POWDERED SUGAR!
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