#jam bars

Melt one cup of the butter in the pot on medium heat until it’s light brown and smells kind of nutty. Strain into a bowl and stick it in the freezer for 30-40 minutes, until it’s mostly solid. 

While you’re waiting on that mix together 1 1/2 cups of the flour and powdered sugar in the other bowl and parchment line/grease your dish. Wash out your pot if the butter left any gunk at the bottom (it usually does.)

If your oven takes a while to heat up turn it to 375 now, otherwise wait until the after the next step. 

Mix the butter into the flour-sugar mixture with pastry cutters/your hands, and press an even layer along the bottom of the dish. 

Stick that back in the freezer for 15 minutes (and turn on the oven if you didn’t before)

Bake for 18-20 minutes, until light gold and solid.

While that’s in the oven brown the other stick plus two tablespoons of butter, strain into the bowl you used before and set aside. 

Whisk together the eggs, sugar, and the other 3/4 cup and two tablespoons flour.

Whisk the butter in slowly to avoid cooking the eggs. Add the vanilla.

Spread half the mixture over the now somewhat cooled base layer. 

Dollop on the jam. Try to keep the blobs somewhat evenly spaced, but it’s not really going to matter.

Put the rest of the mixture on top.

Bake for 25-30 minutes, until golden brown on top.