Mincemeat Bars (Robb's)

These old-school mincemeat bars layer a spiced fruit filling between a chewy, molasses-dark oat crust. The base comes together fast: shortening beaten with sugar and molasses, then mixed with flour and rolled oats for a dough that’s more crumble than cookie.

Half gets pressed into the pan, the simmered mincemeat goes on top, and the rest gets dropped in spoonfuls over the filling. That scattered top layer bakes into a rustic, craggy crust with golden edges and soft spots where the fruit peeks through.

Let them cool completely in the pan before cutting. Warm mincemeat filling will ooze everywhere if you rush it. A dusting of powdered sugar before serving makes them look like they took twice the effort.

Kitchen Tips

• Stir the mincemeat constantly while simmering. It’s thick and scorches easily on the bottom.
• Cool the filling before spreading it on the base, or it’ll melt the shortening layer underneath.
• Drop the topping in small, evenly spaced spoonfuls for consistent coverage. It spreads slightly as it bakes.
• Cut into diamonds instead of squares for a more elegant presentation at holiday gatherings.

Variations

• Swap molasses for dark corn syrup if you want a milder, less robust sweetness.
• Add ½ cup chopped walnuts or pecans to the oat mixture for crunch.
• Use homemade mincemeat with brandy-soaked fruit for a boozy, grown-up version.