Strawberry Crunch Bars

Have you ever looked for recipes and come up disappointed? I have. I subscribe to several food newsletters, follow foodies on Twitter, and own a variety of cookbooks. Sometimes the right recipe just doesn't turn up.

For example, searching for strawberry recipes will inevitably turn up several that use strawberry jello mix or strawberry jam or a bag of frozen berries instead of real strawberries.

I wanted a snack bar - something homemade, not a store-bought prepackaged granola bar. Strawberries were in season, and I'd just frozen a big batch and made jam (three kinds!) when I found this. It used jam, not fresh berries, but I made it anyway - with my own strawberry jam.But as I got ready to put it in the oven (I don't preheat until I'm ready in order to cut wasted energy), I realized I didn't have the correct oven temperature. Back to the Internet! I pulled up the original source in case I'd missed that detail: nope. The publisher hadn't put in the temperature. next, I went to Plurk, my favorite social network. I posted my question and within five minutes had the answer!

The bars are delicious. They're good as dessert with a little whipped cream or good as a snack. So try it: with your own jam or Smuckers!

Strawberry Crunch Bars Daisy Style

1 cup all purpose flour

1 cup whole wheat flour
2 cups rolled oats or quick oats

1 Tablespoon wheat germ (optional)
1 ¼ cups brown sugar
2 tsp cinnamon
¼ cup melted butter
¼ - ½ cup applesauce (start with the smaller amount)
⅔ cup strawberry jam or jelly

Combine the first four ingredients in a mixing bowl. Pour in the butter and ¼ cup applesauce, and mix until slightly wet crumbs form (adjust the consistency by adding more applesauce). Press two-thirds of the mixture into the bottom of a greased 13 x 9-inch baking pan. Spread the jelly or jam over the base and crumble the remaining mixture over the top. Bake at 350 for 20-25 minutes or until golden brown on top.

Serve warm or cold, with or without whipped cream on top or ice cream on the side. The possibilities are endless. I might try this with a different kind of jam - I wonder if orange marmalade would work? Stop laughing. I dare you.

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