Jam Bars

8  tablespoons		butter, softened
3/4  cup		Whole Wheat Flour
3/4  cup		Gold Medal White All Purpose Flour - Unbleached, Sifted, Enriched
1/2  teaspoon		Cinnamon
1/4  teaspoon		Morton Table Salt - Iodized
1/4  teaspoon		Clabber Girl Double Acting Baking Powder
1/2  cup		Brown Sugar - Packed
1/4  cup		Splenda/Sugar Twin Blend
1/3  cup		Egg Beaters Egg Substitute
3/4  cup		Almonds - Sliced
1/2  cup		Smucker's Simply Fruit Apricot Fruit Spread - 100% Fruit

Tip: Click on the ingredient links to learn the nutritional information for all the Jam Bars ingredients. The serving size for any ingredient in Jam Bars may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350 degrees
Spray an 8 x 8 baking pan with Pam
In bowl whisk the flour, cinnamon, salt, and baking powder till well blended.
In another bowl cream the butter and sugars till creamy and smooth.
Add the Egg Beaters to the butter/sugar mix and blend till all combined.
Add the flour mix to the egg/sugar mix and mix till all combined.
Stir in the almonds.
In another bowl whisk the fruit spread till loose and very spreadable.
Press 1/2 of the batter into the bottom of the baking pan.
Spread the jam on top to within 1/2 inch of the 4 sides. Do not let jam touch the sides.
Sprinkle remaining 1/2 of batter on top of the jam. Press it into an even top layer.
Bake 25 to 30 minutes or until brown.
Let cool for about 20 minutes and then cut into 16 bars with a serrated knife.
Will keep for several days in airtight container.