The 2-Ingredient Bars I Make Every Christmas

The holidays are all about the treats. I can’t get through a single day in December without something sweet (or two or three). A Christmas cut-out, molasses cookie, mint brownie, homemade truffle—give it to me. I keep a stash of treats for just this reason, making a batch every some-odd days and taking some to friends while setting a cache aside for my sugar cravings.

While I love to bake and holiday baking is the best of the best, I don’t always want to spend hours in the kitchen. It’s a busy time of year, and I don’t want to miss decorating the tree, attending holiday parties, and gift shopping. When things get really hectic this time of year, that’s when I make my 2-ingredient jam bars.

They have two (count them, two!) simple ingredients: refrigerated sugar cookie dough and jam. The dough is shaped into bars with a fruity jam filling. The bars are buttery, tender, and just sweet enough. I can fool anyone with these bars—no one would guess how simple they are.

Choosing the Right Jam

One thing I love about this recipe is that it’s a good use-it-up dessert. Whatever half jar of jam you have languishing in the fridge can be used for this recipe. You can even use more than one for a fun flavor combo.

My favorite jam to use (and a favorite in general) is raspberry jam. I like to use a flavorful, tart jam to act as a counterpoint to the sweet cookie dough. I recommend using jam or preserves as opposed to jelly, but any will work.

How To Make My 2-Ingredient Jam Bars

To make one 8x8-inch pan, or 12 to 16 bars, you’ll need:

• 1 (1-pound) log refrigerated sugar cookie dough

• 2/3 cup jam or preserves

Preheat the oven to 350°F. Lightly spray an 8x8 pan with cooking spray or line with parchment paper.

Crumble about 2/3 of the cookie dough into the pan and press into an even layer, like a crust. Use a tablespoon to dollop the jam on top, then spread it out evenly, leaving about 1/4 inch bare around the edges. Crumble the remaining dough on top, creating a crumble-like topping and distributing it as evenly as you can.

Bake until the top is light golden brown and the jam doesn’t jiggle when you move the pan, 30 to 35 minutes. Let cool completely in the pan, then cut into bars. Store in an airtight container for up to 3 days.

Two Easy Upgrades

These don’t need anything extra, but if you’d like to zhuzh them up a bit, here are a couple of ideas:

• Nuts: Sprinkle up to 1/3 cup of chopped walnuts or pecans on top before baking for a bit of nutty crunch.

• Powdered sugar: For a pretty finish, dust the tops with powdered sugar after slicing.
  

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