These Jammy Fruit Bars Are Basically Cookies for Breakfast

) avoid literal replication of an existing formula and focus on re-creating an experience.

Transfer 16 ounces , or about two-thirds of the dough, to a parchment-lined 8-inch square anodized aluminum pan *, and gently press into an even layer. This step is a bit of a balancing act; if the dough isn't pressed into a cohesive sheet, the finished bars won't have much structure and may crumble apart , but if the dough is excessively compressed, the bottom layer will be thin and dense.

Season the fruit with a squeeze of lemon and a pinch of salt; this will bring out the best in the fruit's own flavor, and temper its natural sweetness. Some fruits may require more or less than others, depending on how sweet or mild they may be, but in virtually all instances a bit of lemon and salt will improve the fruit flavor considerably.

No matter if you're using fresh fruit or jam, do give the bars plenty of time to cool before portioning them out, as the hot fruit or jam will make the bars quite squishy and soft. The bars will only develop structure after cooling to room temperature, so be patient!

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