Marmalade Squares

Tonight was no energy for making supper. None. My son suggested burgers for supper and I let him know I had taken nothing out of the freezer to thaw…..and just under his breath, he said something about “she thinks I mean make burgers”….but my sharp ears heard what he said and I asked “buy dinner” – which was an all round agreement. I don’t even feel guilty.

We went to FatBurger – which actually means, I went to FatBurger because I was the only one willing, albeit not enthusiastic, to go. The mancub pulled a muscle or pinched a nerve in his back the other day, so he’s a hurting unit and his girlfriend got suckered into giving him a massage to try to loosen it all up – so mom got volunteered to fetch and carry. Having a car really came around and bit me on the butt tonight. 🙂

So, off to FatBurger I went – they are good burgers, very tall, which I think is why they call the FatBurgers. You almost have to unhinge your jaw to take a bite. Their pickles are awesome.

Wow, I really went off on a tangent. Regardless of what we had for supper, I made dessert…or snacks for tomorrow because those burgers were big and there’s no room in the belly for anything more.

Now, I’ve had this poor jar of unopened marmalade sitting on my kitchen counter for weeks, just waiting to be used up and tonight….it happened. The marmalade (well, most of it) found its purpose – sounds like a Disney movie.

So without further ado and with no more gilding the lily (A Knight’s Tale quote), here it is:

Ingredients (this is actually from Chelsea’s Messy Apron):

  • 10 TB of butter, melted then cooled but still liquid
  • 2/3 cup of brown sugar, packed but not firmly….I scooped, gave it a press with my fingers and called it good
  • 1 tsp vanilla
  • ¼ tsp salt
  • ¾ tsp baking soda
  • 1 cup flour
  • 1 cup rolled oats
  • 1 to 1-1/2 cups of jam, jelly or marmalade

Preheat the oven to 350F.

Melt the butter….I threw mine in the microwave for 30 seconds, which didn’t quite melt it all. I then swirled it around a little bit and popped it into the fridge for 5 minutes or so. It was cool when I took it out, but had not started to harden. More lucky than good, but I’ll take it. I kind of lost track of time while I was doing it, and was muttering to myself that I’d probably have to reheat the butter because I’d left it too long but the stars were aligned and it was good…..I must buy a lottery ticket!

Put the butter into a bowl with the brown sugar. The reason you want the butter cool is so it doesn’t melt the sugar and make your whole dessert greasy and it will. So get a whisk and mix until there is not little tiny ring of separated butter around the outside edge of the mixture…..when you’re doing this, you’ll see what I mean. Mix, mix, mix, then mix some more. Once the butter and sugar are happily smoothed together, add the vanilla and mix, mix, mix. Add the flour, salt and baking soda and switch to a spoon – or be a rebel and carry on using the whisk – depends on how zen you are. 🙂

Add the oats once everything else is thoroughly mixed.

Use an 8×8 pan and cut some parchment paper to fit in there…..this is where the pros show up the amateurs…..when I cut the parchment paper, it looks like I may have failed arts and crafts in school (I didn’t, but this stuff is slippery and wiggly).

Pour about half of the mixture into the bottom of your pan and spread it around. Squish it down with your hand firmly, getting into the corners and trying to make it as even as possible.

Slip it into the oven for 8 minutes.

After the timer goes off, take it out and add the marmalade, jam or jelly. My marmalade is homemade and quite thick with big pieces of orange rind in it so I needed 1-1/2 cups to cover the base of the bars. However much you use, don’t spread the jam right to the edges. You don’t want it to ooze down the sides and burn. Burnt jam smells and tastes terrible. Sprinkle the rest of the oat mixture over the top of the marmalade and put back into the oven for another 12-18 minutes. Mine needed the full 18 minutes. Do not over bake…you just want the topping to not look wet and there to be a bit of golden colour.

Take it out of the oven when it’s done and leave it to cool – apparently it is quite crumbly when it first comes out and you will just have oatmeal with jam if you get into it too quickly.

Be patient and let it cool before you cut it. If you used parchment and left enough, you can use it to pull the whole works out of the baking pan….amazing.

Snack on! Portable fruit crumble!

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