Four Fruit Pie Bars
- Yield: 48 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 127
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 17
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 14
- Sodium
- 37
- Total: 2 hr 45 min
- Prep: 1 hr
- Inactive: 1 hr 15 min
- Cook: 30 min
Ingredients
1 (17.5 oz.) pkg. 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
Directions
- HEAT oven to 350 degrees 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.
- PRESS 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.
- PLACE 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
- Prepare 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.