Prep Time 135m
Cook Time 30m
Ready Time 165m
Yield 48 bars


Ingredients
  • 1 (17.5 oz.) package Pillsbury™ Sugar Cookie Mix
  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 1 cup butter, softened
  • 1 large egg
  • 1/2 cup Smucker's® Red Raspberry Preserves
  • 1/2 cup Smucker's® Apricot Preserves
  • 1/2 cup Smucker's® Blueberry Preserves
  • 1/2 cup Smucker's® Strawberry Preserves
Preparation Directions
  • Step 1Heat oven to 350°F. Combine cookie mix and flour in medium bowl. Add butter and egg. Mix until soft dough is formed. Wrap 1/3 of dough in plastic wrap. Chill for 1 hour.
  • Step 2Press remaining 2/3 dough evenly in bottom of rimmed 15 x 10-inch baking pan. Spread raspberry preserves in 3 1/2 inch wide strip over dough. Repeat with apricot, blueberry and strawberry preserves creating four equal strips. Roll out chilled dough between lightly floured sheets of wax paper into 15 x 10-inch rectangle. Cut 18 1/2-inch wide strips with pizza cutter or knife. Freeze strips for 15 minutes.
  • Step 3Place chilled dough strips over preserves 1/2-inch apart in diagonal lattice pattern, 9 in each direction. Trim edges of dough even with pan. Bake 25 to 30 minutes or until preserves begin to bubble in center. Let cool completely. Cut into 48 bars.
TWO FRUIT PIE BARS
  • Step 1Prepare recipe as directed except substitute 1 cup each of 2 varieties of preserves for the 4 (1/2 cup) portions of preserves. Spread in 4 alternating strips.
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