Feb 5, 2013

Raspberry Oatmeal Cookie Bars

Find it on Pinterest 
Cooks Note: I feel like eventually I am going to have to post about something I didn't like, but this would not be that time. These were really good. I followed the recipe almost to a T, but I used seeded raspberry jam instead of seedless and I used a cup instead of 3/4 of a cup because it just didn't look like enough raspberry, and let's face it, that is the best part. I recommend this one for the whole family, just be ready to vacuum up your floors if the kids eat em' cause they are very crumbly. Enjoy! 
Original recipe makes 1 8x8-inch pan                  

1/2 cup packed light brown sugar                                                    

1 cup all-purpose flour                                                    

1/4 teaspoon baking soda                                                    
1/8 teaspoon salt                                                    
1 cup rolled oats                                                    

1/2 cup butter, softened                                                    

3/4 cup seedless raspberry jam

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
  2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
  3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Original "Pinspiration" from Allrecipes

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