Raspberry Bars
I made these bars with blackberry preserves instead. I made a simple glaze and drizzled it over the bars once they cooled completely.
Yield
24 servingsPrep
10 minCook
25 minReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
oatmeal
quick cooking |
|
| 1 | cup |
butter
|
|
| 1 ½ | cups |
raspberry jam
seedless* |
*
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 5 | ml |
salt
|
|
| 473 | ml |
oatmeal
quick cooking |
|
| 237 | ml |
butter
|
|
| 355 | ml |
raspberry jam
seedless* |
*
|
| 118 | ml |
pecans
chopped |
|
Directions
- or preserves or conserve Bar cookies are easy to prepare because they are spread in a pan and baked all at one time.
They should be cooled before cutting.
This is such an easy recipe-but it tastes like you spent hours preparing it.
It's great for brunch and coffee klatches! Preheat oven to 375℉ (190℃).
In a large bowl, combine flour, sugar, salt and oatmeal.
Cut in all but two tablespoons butter.
Press ½ of flour mixture evenly into a greased 13 x 9-inch pan.
Spread jam over batter in pan, then top with remaining flour mixture.
Dot with two tablespoons butter and with chopped pecans.
Bake at 375℉ (190℃) for 20 to 25 minutes.
Let cool completely, then cut into rectangles.
Variation: Use other types of jam, such as apricot.
Yield: 24 bars.
