Cooking Directions
Prepare a 9x13 inch baking dish with nonstick cooking spray. Heat the oven to 350°F. Place the pecans, flour, coconut, oats, salt, baking powder, and cinnamon in a food processor. Blend until the mixture has a fine, sand-like texture. Set aside. Using an electric mixer, beat the butter with the granulated sugar and brown sugar on medium speed until light and creamy. Add the eggs one at a time and beat until well combined. Add the lemon juice and combine. Add the flour mixture to the butter mixture, 1/3rd at a time and beat on low speed until just combined. The dough will be sticky. Place 2/3 of the dough on the bottom of the prepared baking dish, using a spatula to spread it into an even layer. Since it is a little sticky, I use my fingers at the end to get it pressed even and up against the edges. Bake for 10 minutes. Remove the dish and allow to cool for about 10 minutes. Place the jam in a microwave safe bowl for about a minute to allow it to spread best. Spread the jam over the surface of the dough. Pinch off clumps of the remaining dough and scatter evenly over top of the jam. The dough may not cover the entire surface, which is okay. Bake for about 35 minutes, until the topping is golden brown. Let the jam bars cool in the baking dish for about 15 minutes. You can cut and serve warm, or I prefer to put in the fridge for a couple of hours (or overnight) and then cut. Like with most of my pot-luck bars, I like to cut into 54 pieces (6 even squares and then 9 pieces from each square). You could cut into 24 pieces (6 and then 4) if you were making this for a dessert. Also, you could warm it prior to serving and add a scoop of ice cream.
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