Raspberries....ahh my absolutely favorite berry ever. There is just something about a sweet, tart raspberry that makes me happy. I had a jar of raspberry preserves that was calling my name so I set out to find a recipe that would do my precious raspberries justice. I decided to go with a bar, one of my favorite desserts. I used an oatmeal base and really liked it, but next time I will try the crust of my caramelitas since it is one of my favorites. Either way, it's a winner in my book!
1 cup of packed light brown sugar
2 cups of flour
1/2 teaspoon of baking soda
1/4 teaspoon of salt
2 cups of rolled oats
1 cup of butter, softened
1 1/2 cups of raspberry jam (I prefer seeds but you can go seedless)
Preheat oven to 350. Grease a 9x13 pan or line with parchment paper.
1 cup of packed light brown sugar
2 cups of flour
1/2 teaspoon of baking soda
1/4 teaspoon of salt
2 cups of rolled oats
1 cup of butter, softened
1 1/2 cups of raspberry jam (I prefer seeds but you can go seedless)
Preheat oven to 350. Grease a 9x13 pan or line with parchment paper.
In a large bowl, combine brown sugar, flour, baking soda, salt and oats.
Rub in the butter with a fork or pastry blender until crumbly and combined.
Press 3/4 of the mixture into the bottom of pan.
Spread the jam to within 1/4 inch of the edge.
Sprinkle the remaining crumb mixture on top and gently press into the jam.
Bake 35-45 minutes or until lightly browned.
Cool before cutting into bars.
I store them in my fridge to keep them firm.
Taken from All Recipes
