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

  • 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.
  • 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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