Strawberry-Pecan Jumbles - Kraft Recipes Top
Comida Kraft
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Strawberry-Pecan Jumbles

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18 bars, 1 bar per serving

A crumb mixture with hints of pecan and vanilla find their way to both the crunchy crust and the top of these must-try strawberry jumbles.

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What You Need

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Make It

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  • Mix flour, cereal, sugar, pecans and baking powder in large bowl. Add margarine, egg and vanilla; mix until crumbly. Reserve 1/2 cup of the crumb mixture; set aside.
  • Press remaining crumb mixture firmly onto bottom of greased 9-inch square baking pan. Spread strawberry preserves evenly over crust; sprinkle with reserved 1/2 cup crumb mixture.
  • Bake at 375°F for 20 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into 18 bars.

Special Equipment Needed


Prepare as directed, using your favorite flavor of fruit preserves.


  • 18 bars, 1 bar per serving

Healthy Living

  • Generally Nutritious
  • Low sodium

Diet Exchange

  • 1/2 Starch
  • 1 Carbohydrate
  • 1 Fat

Nutrition Bonus

This scrumptious, low sodium dessert is sure to be a hit with the entire family!

Nutritional Information

Serving Size 18 bars, 1 bar per serving
Calories 150
Total fat 5g
Saturated fat 1g
Cholesterol 10mg
Sodium 60mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 9g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I was surprised at how bad this recipe turned out to be when I tried it using raspberry preserves... I was surprised at how bad this recipe turned out to be when I tried it using raspberry preserves instead of strawberry. I ended up throwing the whole batch out.
Date published: 2003-06-14
Rated 4 out of 5 by from These are really good! These are really good!!!
Date published: 2002-10-15
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