These fruit filled bars are a homemade take on the soft, crumbly snack bars sold at Coles: a buttery oat-and-flour base surrounds a layer of thick fruit preserves. They bake in one pan, slice neatly after chilling, and work with several jam flavours, so you can make a batch for lunchboxes or an afternoon snack.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) packed light brown sugar
- 1 large egg (about 50 g without shell), at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1½ cups (190 g) all-purpose flour
- 1½ cups (135 g) old-fashioned rolled oats
- ½ teaspoon (2.5 g) baking powder
- ¼ teaspoon (1.5 g) fine salt
- 1 cup (320 g) thick fruit jam or preserves, such as raspberry, apricot, strawberry, or mixed berry
Instructions
- Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) square metal baking pan with parchment paper, leaving a little overhang on two sides so the bars can be lifted out. Lightly grease the parchment and exposed sides of the pan.
- In a large bowl, beat the softened butter and brown sugar with a hand mixer on medium speed until creamy and evenly combined, about 2 minutes. Beat in the egg and vanilla until smooth, scraping down the bowl once. The mixture may look slightly curdled at first; it should come together as you mix.
- In a separate bowl, whisk together the flour, oats, baking powder, and salt. Add these dry ingredients to the butter mixture and stir on low speed or fold by hand just until no dry flour remains. The dough should be thick and crumbly but should hold together when pressed. Avoid mixing longer than needed.
- Set aside about 1 cup (roughly 200 g) of the dough for the topping. Press the remaining dough firmly and evenly over the bottom of the prepared pan. Use the flat bottom of a measuring cup to compact it into a level layer, especially at the corners.
- Stir the jam briefly to loosen it, then spread it across the base, leaving a narrow border of about ¼ inch (6 mm) around the edges. A border helps limit bubbling and makes the finished bars easier to lift out. If the preserves are unusually runny, spoon off excess syrup or use a thicker jam.
- Pinch the reserved dough into small pieces and scatter them evenly over the jam. It is fine if some fruit remains visible; the topping does not need to form a complete seal.
- Bake for 32–35 minutes, until the topping is lightly golden and the edges look set. If using a glass pan, begin checking at 35 minutes, as baking times can differ. The fruit layer will still look soft when hot, so use the browned edges and set dough as the doneness cues.
- Place the pan on a cooling rack and let the bars cool completely, about 45 minutes. Refrigerate the pan for at least 30 minutes before cutting; chilling firms the fruit layer and reduces crumbling. Lift out using the parchment, then cut into 16 squares with a sharp knife, wiping the blade between cuts.
Tips
- Measure flour lightly. Spoon it into the measuring cup and level the top rather than packing it in. Too much flour can make the base dry and difficult to press together.
- Choose thick preserves. Regular jam works, but chunky preserves or a thick fruit spread are less likely to run. Avoid very loose jelly, which may bubble over or leave the center sticky.
- Keep the base even. Compacting the dough uniformly helps it bake at the same rate and gives each bar a sturdy bottom. Press the corners particularly well.
- Allow full cooling before slicing. Cutting while warm can smear the fruit and break the crumbly top. For especially tidy squares, chill the cooled slab for an hour before cutting.
Serving Suggestions
Serve the bars at room temperature with tea, coffee, or a glass of milk. They make a convenient snack on their own, and a square can also be served with plain yogurt or a scoop of vanilla ice cream for dessert. For a platter, cut them into smaller fingers and pair them with fresh fruit. If packing them for a picnic or lunchbox, let the bars cool and chill completely first so the filling is firm and less likely to smear.
Variations
Swap the jam to change the flavour: raspberry and mixed berry make a tart filling, while apricot gives a gentler sweetness. Use a smooth seedless preserve if you prefer a uniform layer, or a chunky preserve for visible pieces of fruit. You can replace up to ½ cup (45 g) of the oats with chopped almonds or walnuts, though the topping will be crunchier and may need a minute or two less in the oven if it browns quickly.
For a little spice, add ½ teaspoon (1 g) ground cinnamon to the dry ingredients, especially with apple, plum, or apricot jam. To make a dairy-free version, use a firm plant-based baking stick in place of butter; avoid soft tub spreads, which contain more water and can make the base greasy or too soft. The egg helps bind the dough, so a flax egg may make the bars more delicate and crumbly rather than identical to the original.
Storage and Reheating
Because the bars contain fruit preserves, refrigerate them in an airtight container within 2 hours of baking and cooling. They keep for up to 4 days in the refrigerator. Let them sit at room temperature for about 15 minutes before serving if you prefer a softer bite; reheating is not necessary. If you do want a warm bar, heat one in the microwave for 8–12 seconds, just until it is slightly warm, and take care because the filling can become hotter than the crust.
To freeze, arrange fully cooled, cut bars in a single layer until firm, then wrap or pack them with parchment between layers in a freezer-safe container. Freeze for up to 2 months for best texture. Thaw in the refrigerator overnight or at room temperature for about an hour, and do not refreeze bars that have been thawed. Discard any that have been left at room temperature for more than 2 hours.
Frequently Asked Questions
Are these exactly the same as Coles fruit filled bars?
They are a homemade, oven-baked version inspired by the style of packaged fruit-filled bars, not a copy of a specific commercial product. This recipe uses a buttery oat base and a generous jam layer, with a softer, more crumbly texture.
Can I use fresh fruit instead of jam?
Fresh fruit alone usually releases too much liquid and will not set like preserves. For a fresh-fruit alternative, cook chopped fruit with sugar and a little lemon juice until thick, cool it completely, then measure 1 cup (320 g) for the recipe. The filling needs to be thick before it goes into the pan.
Why did my bars crumble when I cut them?
They may have been sliced before cooling, or the base may not have been pressed firmly enough. Let the pan cool fully, chill it for at least 30 minutes, and use a sharp knife. If the dough seemed very dry before baking, check that the flour was measured without packing it into the cup.
Can I make the bars ahead?
Yes. Bake them a day ahead, cool and chill them in the pan, then cut shortly before serving or store the cut squares in an airtight container. The chilled slab is often easier to slice cleanly than a freshly baked one.
Can I double the recipe?
Yes. Double the ingredients and bake in a 9-by-13-inch (23-by-33 cm) pan. Start checking around 35 minutes, but expect the larger pan to need a little longer; remove it when the edges are golden and the topping is set. Cool and chill completely before cutting.
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