Raspberry Jam Bars
A layered oatmeal cookie bar filled with a sweet raspberry jam.
Equipment
- 9"x13" baking pan
- parchment paper or aluminum foil
Ingredients
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 2 1/2 cup rolled oats
- 1 cup all-purpose flour
- 1/8 tsp salt
- 1/2 tsp baking soda
- 3/4 cup raspberry jam, preferably seedless
Instructions
- In large mixing bowl, cream butter and sugar until light, about 2 minutes.
- Add in oats, flour, salt and baking soda until crumbly.
- Line a 9"x13" baking pan with either parchment paper or aluminum foil (grease baking dish if not lining).
- Press 2/3 of the crumble mixture into the pan. Spread with jam and then sprinkle the remaining crumble topping on top of the jam.
- Bake at 350°F for 30 minutes, or until crumble mixture is golden brown.
- Cool pan on wire rack. Lift bars out of pan using parchment paper or aluminum foil, cut into squares.
Notes
- Any kid of jam can be used, seedless is preferred
- Jelly does not work well in this recipe
- Store bars in an airtight container for up to 3 days
- These bars will freeze well if in an airtight container for up to 4 weeks
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