Mincemeat Cookie Bars Recipe | CDKitchen.com (2024)

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#23636

serves/makes:

ready in:

30-60 minutes

6 reviews

ingredients

1 1/2 cup flour
1 3/4 cup rolled oats
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup prepared mincemeat

directions

Preheat oven to 325 degrees F. Lightly grease a 13" x 9" baking pan. Combine the flour, oats, baking powder and salt.

In a large bowl, cream butter and brown sugar. Beat in the vanilla. Gradually blend in the dry ingredients. Spread half of the dough evenly in the bottom of prepared pan. Spread mincemeat over the top, and spread remaining dough over the mincemeat. Press down lightly.

Bake for 20-25 minutes, until toothpick inserted in center comes out clean. Cool slightly, then cut into bars and transfer to wire rack to cool.

added by

raisin

recipe tips

Make sure your butter is at room temperature for easier creaming with the sugar.

When pressing the dough into the pan, use a piece of parchment paper or a spatula to get an even layer without sticking.

For a festive twist, add a dash of cinnamon or nutmeg to the dough.

Let the bars cool completely in the pan before cutting to prevent them from falling apart.

To get clean cuts, use a sharp knife and clean it between cuts.

Serve these bars with a dusting of powdered sugar on top for added sweetness and a festive look.

common recipe questions

Can I use homemade mincemeat for this recipe?

Yes, homemade mincemeat can definitely be used (and it will probably make these yummy bars even better!).

Is there a substitute for mincemeat if I don’t have any?

You can use fruit preserves or pie filling as a substitute, though the flavor will be different.

How do I store these bars?

Store them in an airtight container at room temperature for up to a week, or refrigerate to extend their shelf life.

Can these bars be frozen?

Yes, you can freeze them in an airtight container for up to 3 months. Thaw at room temperature before serving.

What type of oats work best for this recipe, quick-cooking or old-fashioned?

Old-fashioned oats are preferable for their texture, but quick-cooking oats can also be used.

Is it necessary to use light brown sugar?

Light brown sugar is recommended for its flavor, but dark brown sugar can be used.

nutrition data

Nutritional data has not been calculated yet.

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reviews & comments

JudL REVIEW:
May 31, 2020

It was similar to the bar cookie with cooked dates in the middle. I had a jar of mincemeat left from the holidays, so was happy to use it. I had my young grandchildren help make these. It was so much fun! These cookies are delicious!
Helen2e REVIEW:
December 10, 2017

Made this with gluten free all purpose flour and 1 1/2 tsp zantham. Used about 2 cups mincemeat. Turned out GREAT!
CHAZZ REVIEW:
May 20, 2016

My mother made these cookies every Christmas and whenever I could coerce her to do so. She rolled out the top on parchment paper with a light flour dusting, rolled it up, and unrolled it on the mincemeat. These are an acquired taste for kids but great for those of us with early exposure. AS for my self, it's been around 65 years, so, I'm very lucky. Good Luck
Donna REVIEW:
January 18, 2016

One cup of prepared mincemeat is not enough to cover the bottom crust. I used 2 cups.
Jill REVIEW:
December 2, 2013

I agree about the dough not being really spreadable. What I ended up doing for the top layer was sort of rolling it out and placing it on top of the mincemeat and then using my fingers pressed it into a full layer. It worked, but it was more work than I had anticipated for simple bar cookies.
Britishwhit REVIEW:
January 17, 2006

Tasty but a bit heavy. I was looking for a recipe similar to this one but the topping should have resembled a crumble and in this one it was a bit heavier than expected. The mixture to be spread on top and bottom were quite doughy in consistency which was fine for the bottom but difficult to spread OVER the mincemeat. perhaps halving the recipe for the mixture and using it only on the bottom with a drier crumble (less butter) on top would have provided me with better results.

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