Raspberry Oatmeal Bars
A tastier, cheaper alternative to store-bought snack bars, these raspberry-filled oatmeal bars go over well with kids. Individually wrap them and stick them in school lunch bags.
Ingredients
At a glance
Bar cookies and squares
Filled cookies
Makes
32 bars
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned oats
- 1 large jar (18 ounces) raspberry jam or orange marmalade
Steps
Preheat oven to 400 degrees F. Lightly grease or spray a 9-by-13-inch baking pan.
Cream butter and sugar on medium speed until light, about 2 minutes. Whisk together flour, baking soda, cinnamon, and salt, then stir into butter mixture. Dough will be crumbly and dry. Blend in oats.
Press half of the mixture into the bottom of the pan. Gently spread the jam over the crust. Sprinkle remaining crumb mixture over top of the jam. Gently press the crumbs to the jam.
Bake in the center of the oven for 20 minutes, until the top begins to turn golden. Remove bars from the oven and cool for 15 minutes. Cut into bars.
Cream butter and sugar on medium speed until light, about 2 minutes. Whisk together flour, baking soda, cinnamon, and salt, then stir into butter mixture. Dough will be crumbly and dry. Blend in oats.
Press half of the mixture into the bottom of the pan. Gently spread the jam over the crust. Sprinkle remaining crumb mixture over top of the jam. Gently press the crumbs to the jam.
Bake in the center of the oven for 20 minutes, until the top begins to turn golden. Remove bars from the oven and cool for 15 minutes. Cut into bars.
Additional tips
Store: : On a plate, wrapped with foil. Use waxed paper between layers. After 1 day at room temperature, refrigerate. Bring to room temperature before servin
Freeze: Yes
Mail: No
Freeze: Yes
Mail: No
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